Oggi in cantina, dietro a vasetti, bottiglie e conserve varie, ho trovato la mia gelatina al sambuco che avevo fatto l'anno scorso. Così mi é tornata in mente questa torta di mele che avevo visto su uno dei miei "Cucina di Stagione" (settembre 2007).
I remembered the particularity of the elderberry jam in the ingredients.
The recipe calls for the jam, which is prepared from the fruits, while my jelly I had made with flowers. The result, however, has not been compromised, indeed!
is a very special cake, rustic, cream softens the flavor a bit 'acid of the apples. The dough gently scent of lemon. It is one of those cakes are perfect for cuddling, especially in these cold days. The preparation is a bit 'laborious but well worth it.
Ingredienti :
1/2 cubetto di lievito (21 gr)
1,25 dl di latte tiepido
1 limone
250 gr di farina
1 c di sale
2 C di zucchero
60 gr di burro fuso
farina
60 gr di burro fuso
50 gr di zucchero
1 C di Maizena
3 dl di panna
3 tuorli
elderberry jam
tart apples (about 5)
sugar
Procedure:
Dissolve the yeast in the milk and mix with flour, salt, sugar, lemon zest until the mixture is smooth and compact. Let rise for about an hour at room temperature.
Roll out the dough and place on a baking sheet lined with parchment paper can. Let them rest for twenty minutes.
In a saucepan mix the butter, sugar, cornstarch, cream and egg yolks. Stir constantly with a whisk bringing the cream to a boil and cook until it thickens. Allow to cool.
Spread a little 'jam on the dough and pour the cream. Remove the apple core and slice about 3 mm high. Arrange on the cream. If you want you can fill the holes with a bit of apples' jam.
Bake the cake at 180 ° C. After 25 minutes sprinkle with a little 'sugar icing and continue cooking for another 5 minutes.
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