Fruit pastry cake
Instructions
Let thaw the puff pastry; Meanwhile prepare the custard: heat the milk and apart, worked briefly the yolk with flour and sugar; dilute the mixture by pouring hot milk, then bring on moderate heat and, stirring frequently, simmer the cream for about 5 minutes, then add the vanilla, kirsch, turn off and let cool.
Roll the dough thawed in browse by 5 millimeters thick and set aside a record 20 inches in diameter; egg beaten pennellatelo and above sit the ladyfingers soaked in them a wet prepared from 50 g kirsch and water, leaving just at the edge of the disc a freeboard of about 2 inches.
Pour over the sponge fingers now cold cream over place the banana slices and about 100 g mixed berries.
Blended knockouts, pulled back a sheet of 5 mm thick and cut into another disk slightly larger than the first.
Starting from the Centre, incidetelo in 8 beams (segments) that doesn't reach the edge of the wheel but will stop to cream and biscuits, fasten it to the underlying pressing along the edge bring to the heart of the cake.
Coat with egg, sprinkle with the remaining scraps of dough, infornatela to 200 degrees for 15 minutes then sprinkle with icing sugar and pass it back in the oven for another 15 minutes.
Take it out, let it cool, fill the center of the cake with the berries were fresh and well beaten with a layer of jelly.
Ingredients and dosing for 6 persons
- 500 g of puff pastry
- 300 g of berries (raspberries and blueberries)
- 50 g of kirsch
- 6 biscuits savoiardi
- 1 banana
- 1 egg
- Icing sugar
- Apricot jelly
- For the custard:
- 125 g of milk
- 40 g of sugar
- 25 g of flour
- 1 egg yolk
- 1 sachet of vanillin
- 1 tablespoon of kirsch