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Ingredients
EQUIPMENT
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10-11 Tart plate https://amzn.to/ 3WNvTQA
INGREDIENTS
Ingredients for Sponge cake :
- 1/2 cup All purpose flour 170 grams
- 2 tsp Baking Powder
- 3/4 cup Sugar 150 grams
- 2 large 2 eggs at room temperature
- 1/4 tsp Oil sunflower or grape seed
- 1/4 cup Milk 60 ml
- 1 tsp Vanilla or 1 packet of Vanillina pan degli angeli
Ingredients for Simple syrup:
- 1 cup Water 240 ml
- 1/2 cup Sugar 100 grams
- 3Â Lemon peels
- 1Â Limoncello (Optional)
Ingredient for Custard/Crema Pasticcera:
- 1 cup Granulated sugar 200 grams
- 10 tbsp All-purpose flour 75 grams
- 4Â Egg yolks
- Peel of a lemon
- 2 cup Whole Milk 500 ml
2 lbs strawberries or fresh berries.
Instructions
For Sponge cake :
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Sift flour and baking powder and set aside.
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In a large bowl, using an electric mixer, beat sugar, eggs, and vanilla until doubled in size and pale yellow in color.
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Add oil gradually, drizzling it in until incorporated
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Add milk and mix.
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Reduce mixer speed and add flour, mixing until fully incorporated.
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Pour batter into a 10 to 11-inch tart pan that has been greased and floured. Bake at 350°F (180°C) for about 25 minutes. Allow the sponge cake to cool completely before removing it from the tart pan.
For Simple syrup:
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Place in a small pot. Bring to a boil and let it boil for 5 to 8 minutes. Once cooled add as much limoncello as you like.
For Custard/Crema Pasticceria:
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In a medium saucepan add your sugar and egg yolks and whisk until light and frothy. Add flour and whisk. If the mixture is thick slowly add a little milk and keep mixing.
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Once you have added all the milk add the lemon peel and count how many pieces because you’ll remove them later. Scrape the seeds from the vanilla pod and add to the mixture.
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Move on medium heat and stirring clockwise cook until thickens. About 8 to 12 minutes. Remove from pot so it stops the cooking process. Remove lemon peels Cover with plastic wrap and cool completely before using.
Putting the cake together:
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Flip upside down and place I on your serving platter. Use a pastry brush or a bottle with a squeeze top to gently wet the sponge cake. *** Slowly and evenly is important. ***
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Fill the top with the custard and smooth out evenly. Decorate with sliced strawberries or any fresh berries. Mint leaves to garnish
