After the cake of figs Montersino's book was left on the kitchen counter. Here, unfortunately, you can already easily turn on the oven. It seems that summer is almost over already! And then, after a phone call with an invitation to dinner, I made another of his wonderful cakes!
I have some 'fit. His version is gluten-free. I had already made the crust and I used my.
400 gr.
of pastry 1 jar pineapple
200 gr.
fresh cream 100 gr. of fresh whole milk
90 gr.
egg yolks 150 gr.
sugar 1 vanilla bean
20 gr.
of potato starch (I have done this cake for one and a half dose)
fresh raspberry jelly
neutral
cover with the pastry to a baking pan 24 cm. in diameter.
Arrange the pineapple slices on the bottom (preferably cut into pieces in order to cut more slices).
Warm the milk with the cream and the vanilla bean open. In separate bowl mix the egg yolks with sugar and lemon peel, and when the milk begins to boil, pour the mixture into the milk. Mix with a whip and just congeals, leave a couple of minutes on the fire and extinguish.
Pour the cream into the pan and bake at 220 degrees for 20 minutes (I at 200 degrees for 30 minutes.).
Once cold neutral polish with gelatin and garnish with raspberries, half of which spent in the sugar.
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