lunedì 24 agosto 2009



Cake with fresh fruit and cream

4 eggs
4 tbsp sugar
4 tbsp flour
1 qt milk
fresh fruit (your favorite)
unflavored jelly powder

First of all, prepare the cream (or custard). Warm the milk without letting it boil.
In a saucepan, with heavy bottom, combine the sugar, the flour and the eggs, whisking to prevent knots. On low-medium heat add the warm milk in a slow stream, always whisking and bring to boil, whisking continuously; it will take about 5-8 minutes (the warmer the milk, the quicker the cooking).
Set aside and let it cool, mixing it occasionally to prevent the film on top.
Line the bottom of a square or rectangular cake pan with ladyfingers dipped in milk or fruit syrup diluited with water or coffee witha few teaspoons of liqueur (depepnding on who will eat this cake).
Cover with cream and decorate with your favorite fresh fruit.
Prepare the jelly follwiong the instruction on the box and spread a thin layer to avoid the fruit to become dark.
Refrigerate for at least 2 hours.
I also make this with leftovers of Panettone or other sponge cakes and pound cakes.

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