PAN DI SPAGNA TOWER WITH BERRIES

Posted by Rosa Rizzo on

DOSES FOR 8 TOWERS
INGREDIENTS FOR SPONGE CAKE
150 g Fine corn gluten-free flour for Mulino Marello desserts
4 eggs - 100 g sugar 

1 tablespoon extra virgin olive oil
1 sachet of yeast for sweets
INGREDIENTS FOR CUSTARD
80 g ofFine white rice flour Mulino Marello
60 g sugar - 4 egg yolks
450 ml milk - 1 vanilla stick- 1 lemon zest
Ingredients for syrup - 40 g of sugar
80 g warm water - 2 tablespoons honey
INGREDIENTS FOR BERRIES CULIS
200 g berries - 60 g sugar - 1 butter nut
1 lemon - 2 sheets of fish glue
Procedure
Prepare the Sponge cake as a recipe Here. Let thesponge cake got and cut it with a pasta cup, gettingso discs that will have to be cut in half (so that toeach cut disk can get two). While the pan ofspain cooks, prepare the syrup by stirring together the waterhoney and sugar until the latter are melted. Once the obtained discs have cooled, wet them with syrup.

Prepare thecustard, put the eggs and sugar in a bowl and mix them until you get a smooth and homogeneous cream. Incorporate flours withrain and, if the dough turns out to be too dry, add 3 tablespoons of cold milk. In a pot apart, boil the remaining milk with thelemon zest and then turn off the heat. Incorporate the milk into the mixture and stir gently taking care not to form lumps. Store thepot with the cream on the fire (over low heat) and bring it to a boil. Once the cream has thickened, move it to a glass container andlet it cool before using it. For the berry culis in a saucepan melt the butter, add the berries, sugar andcook for a few minutes. Then add the lemon juice. Soak the sheets of fish glue and then add them to the berries. Let the whole thing restfor 10 minutes. At this point you can assemble your own "towers". Put on a dessert plate a disc of sponge cake wet with syrup, onelayer of berries culis, another disc of sponge cake, a layer of custard and finish with the third disc of sponge cake.
Cast over a little culis and decorate to taste with some forest fruit.

PLEASE NOTE

Gluten intolerants and celiacs must check that all other ingredients they add have the gluten-free label.

 


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