pumpkin tarte and renette apples

Ingredients: 

• 4 "renette" apples
• 430gr sugar
• 400gr peeled pumpkin
• orange marmelade
• butter
• sugar

For the pastry dough

• 350gr flour
• 200gr softened butter
• 100gr caster sugar
• 1 egg
• cinnamon
• lemon zest
• salt

Method:

Prepare the pastry dough working quickly all the ingredients and put it wrapped in plastic wrap in refrigerator for 30'. Prepare a syrup with 700g of water and 400gr of sugar, dip in the pumpkin reduced in small pieces. Left simmer until it becomes soft. Peel the apples and cut into wedges and flavour in a pan with a tbs of butter and and the remaining sugar. Roll out the pastry to 3mm thick and line a mold with the diameter of 26cm. and 5 com high. Spread on the bottom ornage marmelade and put in concentric circles a layer of aplle slices and a layer of pumpkin till all ingredients are finished. Sprinkle with icing sugar and bake at 180° for about 1 hour. When out of oven let cool, sprinkle with icing sugar and serve. 

Serve: 10 slices

mimosa cake with strawberries

Prepare  the cake one day before it's easier to divide.

Ingredients:

• 225 g flour
• 225g sugar
• 6 fresh eggs
• 1 lemon
• 50 gr butter
• vanillin (vanilla bean is better)
• salt

Preheat oven at 180°

1. Beat the eggs with sugar and a pinch of salt to obtain a foam swells that "writes" (it takes about 10-15'), add the flour brought down by a sieve with the vanilla and stir with a wooden spoon (used only for pastry), add now yhe juice and zest of one lemon and then the melted butter COLD. Pour the mixture in a pan of 28 cm in diameter greased and floured if you put a disc of parchmente paper is perfect.  Bake for about 40'. Remove from the oven and let cool.

2. Finish the Cake : Cut the sponge cake into three discs and trim the edges and the top. With these make crumbs in the cutter for final decoration.  Whip 550g of cream with a spoon of icing sugar. Clean and dry 3 baskets of strawberries, take apart a dozen for garnish. With the remaining strawberries make a wet with water and a tablespoon of rum. Blend all. Soak with this wet each side of the sponge cake alternating with the cream; in the middle there I put melted chocolate. Close all layers and cover the entire cake with the remaining whipped cream. Sprinkle the crumbs of sponge cake both on the top and on the sides of the cake; cut the strawberries in half to garnish the bottom of it. Sprinkle all over with icing sugar.

Serves 10/12 slices.