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.
Finely crush the dry biscuits and mix them with the melted butter. Press the mixture into the bottom of a springform pan, level with a spoon and place ...
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