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A fresh, tasty and colorful dessert to bring to the table is the margherita cake with cream and cream fruit! simple and very successful!
Ingredients for the daisy cake
140 g gluten-free powdered sugar
150 g whole milk
300 g special gluten-free leavened pastries Molino dalla Giovanna
100 g very fine gluten-free rice flour
1 sachet of yeast for gluten-free desserts
the zest of a grated lemon
gluten-free icing sugar
For the gluten-free cream
500 ml whole milk
5 egg reds
120 g sugar
65 g gluten-free corn starch
Gluten-free powdered sugar
500 ml whipped fresh cream
Fresh fruit to decorate
Jelly spray for sweets
Time: 1 hour
Difficulty level: easy
Shell the eggs in a bowl or planetary and add the sugar, whip until you get a mixture well foamy. Then add the flours, gluten-free yeast being careful not to create lumps. Proceed to whip everything with the milk and the lemon grated for at least three minutes. Check the consistency of the dough and eventually correct it with milk or water to make it fluid and soft.
Grease and flour the mold and pour inside the cake to be baked in preheated oven to 200 degrees and when the oven will be at temperature put to cook at 170 º C. for 45 minutes.
Proceed with the preparation of the cream: pour the milk into a saucepan and bring it to the boil. Work the egg yolks in a bowl with the sugar with the electric whisk, add the starch and continue to work until foamy. Pour the hot milk, stirring constantly with a whip by hand, and mix well. Transfer the mixture again in the saucepan, put on the heat and bring to a boil, then turn off the heat and transfer the cream into a low and wide pan.
Level the surface, dust with a layer of granulated sugar cover with plastic wrap and let rest in the refrigerator for 1 hour.
At the end of rest, transfer the cream to a bowl and, if it should be too compact or lumpy (for cooling)Put it in a hand blender for a few seconds.
Take the daisy cake slice the cake in 2 layers, pour on each layer 4 tablespoons of cream and with a spatula spread evenly and cover with the other slice of cake.
At this point mount the cold cream firmly from the fridge, put in the sac a poche and cover the entire surface of the cake, bordering the perimeter with a toothed nozzle.
On the surface decorate with the sliced fresh fruit and sprinkle with jelly to avoid oxidation, then store in the fridge until ready to serve.