Watch this recipe in its video-version
Ingredients
 Photo 1 |
Pasta frolla shortcrust pastry |
500 gr
|
|
| Confectionary custard |
400 gr
|
||
| Pine nuts |
100 gr
|
||
| Genoese sponge |
300 gr
|
||
| Confectionary sugar | |||
| (Photo 1) | |||
Procedure
Roll out the pasta frolla to a thickness of 4 mm (photos 2 & 3).
Line a round mould, diameter 25 cm.
Cut the edge at three quarts of the height of the mould using the rippled dough cutter (photo 4).
Puncture the bottom lightly; lay down a layer of Genoese sponge (photos 5 & 6).
 Photo 2 |
 Photo 3 |
 Photo 4 |
 Photo 5 |
 Photo 6 |
Spread the custard inside this uniformly (photo 7), sprinkle the surface with the pine nuts (photo 8), dust with confectionary sugar (photo 9) and bake at 175° C with closed draft for approximately 35 minutes (photo 10).
Remove from the mould and dust the surface with confectionary sugar (photo 11).
 Photo 7 |
 Photo 8 |
 Photo 9 |
 Photo 10 |
 Photo 11 |
Pasta frolla
Ingredients
| Flour | 1000 gr |
| Butter, at room temperature | 700 gr |
| Sugar, confectionary | 400 gr |
| Egg yolks | 200 gr |
| Salt | 2 gr |
| Lemon peels, grated | 2 |
| Vanilla pod | 1 |
Procedure
Knead the butter at room temperature and the confectionary sugar, add the egg yolks, lemon peel, vanilla and the salt. Then add the flour kneading it as little as possible. Yields 6 pasta frollas, 24 cm in diameter.
Genoese Sponge
Ingredients
| Eggs | 1500 gr |
| Sugar | 600 gr |
| Flour | 750 gr |
| Vanilla pod | 1 |
Procedure
Warm the eggs, while mixing continuously with a whisk, to 38° C, then add the sugar.
Whip well, then add the vanilla and finally add the sieved flour, mixing delicately.
Butter a cake pan or rings, carefully fill with the dough.
Bake at 175° C for approximately 25 minutes.
Yields 8 cakes 20 cm in diameter.
Confectionary custard
Ingredients (custard only with egg yolks)
| Milk | 1 lt |
| Sugar | 250 gr |
| Egg yolks | 260 gr |
| Flout | 60 gr |
| Salt | 2 gr |
| Vanilla pod | 1 |
| Lemon peel | 1 |
Procedure
Bring the milk, vanilla and lemon peel to a boil.
Beat the egg yolks with the sugar well, then add the salt and the flour until it becomes almost as if whipped.
Add the boiling milk, stir with a whisk.
Leave on the flame until the consistency becomes that of cream and the temperature arrives at 92° C. Pour the custard into a stainless steel receptacle, cover it with transparent film and place in the refrigerator.
Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.
Photos: Paolo Della Corte- FOOD REPUBLIC
