Monday 'My husband calls me, and' lunch, and asks me what it's called one of my favorite Italian pastry, 'cause he knew that one day watching TV, I will trained hearts are literally in the eye, the sight of the book Montersino.
After saying the name: click ... knocked off 'the phone .. mah?
The evening came and gave me the book.
Fantastic! I was not more 'in leather!
exceptional book and explained really well for me and then he 's a myth.
Today 'my husband's birthday, so I ventured into this cake, which I did for 6 people (who do not eat much).
I doubt that I have got the book and then want to have a beautiful cake .. mah?
Pero 'has been very sweet and very pleasant surprise.
That 's the pie, not' easy, if you are not familiar with so much pastry bag, and gelatin and also whatever it takes "band" or the ring or square or other shapes, which usually used to form the ice cream cakes, then you should also get a sheet of acetate, which is easily found in stationery, size larger than your ring or band.
That being said, I'll show you the result of the cake:
sure the pot is not 'so stated, but the result there,' cream and 'gorgeous,' a lemon chantilly cream, and in any case and this 'only my version,' cause it is can 'do as the fantasy propia recommend to decor and equipment for the procedure rather' well to follow the advice of gurus Montersino.
CAKE "paintings" (Serves 6):
ingredients:
for lemon custard:
300 g of custard
400 g of whipped cream
7.5 g gelatin sheets
10 g of lemon peel
10 g
limoncello to finish:
300 g of gelatin to the soft fruit (or fruit)
fresh fruit for decoration as desired
200 g of sponge
20 g gelatin dessert
for the bath Limoncello:
100 g water 100 g of sugar syrup (or sugar solution) 25 g of lemon
liquid sugar or sugar syrup is done as follows:
1 part water (eg 150 g) and 2 parts of sugar (300 g) are put in a saucepan and melt are in very low heat until the consistency of a syrup.
It is cool and it keeps well in a tightly sealed bottle.
That 's the basis of many sauces for cakes, or served in some cocktails.
Plus': acetate sheet and steel mold.
Procedure:
Make the syrup first, even days before.
Same thing for the sponge cake, if you use my recipe, do not dry up 'a lot.
the morning, or on time, prepare the custard, so it has time to cool down.
I do so the pastry cream: 4 egg
50 g of flour or starch
100 g sugar 500 ml of milk at this dose and
's a bit much for the cake, I've used the goal' . Monto
well with the electric whisk the egg yolks with sugar until they become clear, then add the flour and mix again.
I put aside to warm the milk with the spices that I want to taste my cream (in this case lemon peel grated) without boiling.
Gradually add milk to eggs, mix with a hand whisk it all, and back in the pot.
Bring to a boil over a gentle heat, stirring constantly, and boil for 2-3 minutes, until it is' consistent. The
start to cool in a bowl, it would be better spread in a pan, and covered with plastic wrap to touch.
Soak in cold water fish glue, Montersino should not throw all the sheets together in the water, 'cause are welded together and we need more' time to soak, rather than recommend a dip at a time and let soften for 10 minutes.
Wring gelatin, we get a bit 'of custard, scaldiamola a moment in the microwave, and sciogliamoci into the gelatin, mixing well.
Uniamola the rest of the cream, again mixing well.
Whip cream (I use that already uht 'sugar,' cause then remains beautiful and compact 'has been pre-pasteurized) firmly.
join the cream limoncello and lightened all the cream.
take the fruit that we chose for our cake, wash the cut into thin slices.
take our piece of acetate, which we first washed well and dried. The support
on a cutting board or baking pan that contains it well and is perfectly flat. There
our support center ring mold.
Arrange the slices of fruit you like, you can 'do a drawing, a sketch, or even put them at random.
With the help of a pastry bag with his mouth wide, we distribute the cream well into boards, and in the empty spaces left by the fruit, and then cover it all, always with the cream at least 1 cm thick, level with with a spatula or a spoon.
At this point, we pour our fruit jelly, or like I did, you can put slices of fresh fruit, very close, so often do not form a layer of fruit.
If you have used the fruit jelly, put hours to rest your cake in the fridge for 20 minutes, until gelatin has thickened.
Take the cake again, and then another layer of cream, then cover with slices of sponge cake than 1 cm thick, cover the cake well with the sponge in every hole, even cn remains and pieces remained.
spangna Wet the sponge with the syrup to the lemon, which have been prepared by combining all ingredients and having taken care to mix them.
Press gently with your hands around and put your cake in the freezer for at least 3-4 hours.
Bring out the cake a couple of hours before the freezer, because this cake is not 'frozen desserts, you put in the freezer, only to facilitate the movement well to tip and the decor follows.
be folded on a platter, prepared while the gelatin, and polish the surface of the cake evenly.
thickened gelatin, remove the ring from your sweet, do this', or with the help of the flame for the cream brule, de-icing steel, or with the help of a boxcutter, proceed carefully. Decorate according to your taste
hours, fantasy or the surface of the cake, with more fruit 'you like, remembering', to polish it again with a little 'jelly.
The cake will keep in the fridge, and can 'be made up to a day before.
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