Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 60 minuti |
Ingredients
| 150 g | Flour |
| 200 g | sugar |
| 120 g | butter |
| 50 g | pine nuts |
| 100 g | almond flour |
| 250 g | Mascarpone Bio Sterilgarda |
| 3 | egg |
| 50 g | almonds |
| q.b. | lemon zest |
| q.b. | dried beans |
| q.b. | powdered sugar |
Preparation
- To prepare the shortcrust pastry, start by placing the flours on a pastry board, shaping them into a circle, leaving a well in which to place the cold butter.
- Work the ingredients until you obtain a sandy mixture.
- Add 180g of sugar, 2 eggs and the lemon zest.
- Knead again until the mixture is smooth and compact, cover with plastic wrap, and let it rest in the refrigerator for half an hour.
- Pour the Sterilgarda Organic Mascarpone into a bowl, add the remaining sugar and the egg, and beat with an electric mixer until smooth.
- Remove the previously stored pastry from the refrigerator and roll it out to a thickness of 1 cm. Line the pan with parchment paper and arrange the pastry around the edges.
- Prick the bottom with a fork, cover with a sheet of baking paper and some dried beans.
- Bake for 15 minutes at 170°.
- After 15 minutes, remove the pastry from the oven, removing both the baking beans and the parchment paper, and fill the pastry shell with Sterilgarda Organic Mascarpone Cream.
- Chop the almonds with a knife and sprinkle them over the surface together with the pine nuts.
- Bake the cake for about 30 minutes.
- Remove the cake from the oven, let it cool and sprinkle it with icing sugar.
Take a tumbler and fill it about halfway with ice cubes. Add the Sterilgarda Pear Juice and Pulp and the Sterilgarda Semi-Skimmed Microfiltered Milk. Add ...
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