lunedì 27 maggio 2013

tart with apricots and 'frangipane' by ernst knam

Recipe taken from the book by Ernst Knam "The Art of Sweet"

Ingredients for 8/10 persons:
For the pastry
150 g butter
150 g caster sugar
1 free range egg
vanilla powder or the seeds
6 g of baking powder
300 g flour 00
a pinch of salt

Prepare the pastry:
Knam shows this procedure: work by hands the very softened butter on the working table with the sugar using a spatula. Add the egg and form a stick don't worry if it slips; then add vanilla seeds and salt until the mixture is homogeneous; add the flour sifted with baking powder. Form a ball and let rest in refrigerator 4 hours. I had not all this time and you? Then flatten the dough between two sheets of baking paper and let harden in the freezer for 10-15 minutes.

Meanwhile, prepare the frangipane:

100 g of butter
100 g of caster sugar
1 free range egg
100 g almond meal
30 g flour 00

for the icing:
200 ml of water
1 sheet of gelatin
1 capful of rum or amaretto di Saronno

With the whip hand assemble into a large bowl very soft butter with the sugar, then add the egg lightly beaten with a fork, pour it flush. With a wooden spoon, mix the almond meal and the flour into the mixture, then stir well and store in refrigerator until ready to use (can be kept for up to a week covered with plastic wrap to prevent a crust)
Assembling the cake:
Roll out the pastry and line a buttered pan covered with parchment paper. Make the little holes on the base, cover the bottom with the frangipane and arrange over the drained apricots. Or the fruit you prefer. Bake in preheated oven at 180 degrees for 35-40 minutes, until golden brown. Prepare the frosting in the meantime with 200ml of water, 1 sheet of gelatin soaked in cold water, and liquor. Put on low heat for a few minutes. Brush the cake with this frosting just out of oven, let cool and serve.

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