Pineapple moulin rouge
Instructions
Put in a saucepan the sugar, eggs and grated lemon zest, begin to mount with the whip and just two ingredients are mixed the pot on low heat and continue whisking vigorously until the mixture is heated, then continue whisking off the heat until it has cooled down, it will have nearly doubled its volume and forms a Ribbon when falling from the whip raised.
Now pour the flour sifted through a sieve and add gently.
Grease a baking sheet about 30 oval x 15 cm, infarinatela doing fall out too much flour, pour the mixture and cook in medium heat oven for about 40 minutes.
Cut the pineapple in half, taking care not to cause damage, dividing it, the tuft of leaves; with a small knife, make an incision at the base of the two halves of the clump without detaching them from the core, dug out the pulp, lift it upwards from the core with clump that you put aside, and cut it into cubes.
Now, in a bowl, stir the pineapple cubes with strawberries, add the kirsch and sugar and let cool in fridge or dipping the bowl in a larger full of crushed ice.
Put the dough, let it cool, génoise place it on the serving dish, spalmatela with a thin layer of Strawberry jelly diluted with a little water and line it with the ground almonds and roasted.
Place the two half-cores of pineapples on the longest axis of the cake so that tussocks protrude, ammonticchiateci over the pineapple and strawberries salad free edge of leaving génoise, cover the fruit with whipped cream and garnish with strawberries.
Ingredients and dosing for 6 persons
- For pasta génoise:
- 125 g of flour
- 150 g of sugar
- 25 g of butter
- 5 eggs
- 200 g of and toasted almonds
- == 1 lemon (zest)
- Strawberry jelly
- To the top of the dessert:
- Grand pineapple
- 300 g of strawberries
- Some of fragolone
- 2 tablespoons of sugar
- Kirsch
- 50 cl of slightly sweetened whipped cream