lunedì 9 maggio 2011

Torta crème fraiche e lamponi - Sour cream and raspberry cake

Ho sostituito l'uva con i lamponi, dalla ricetta originale della Torta al'uva di
Il risultato è ottimo con entrambe le ricette!

I replaced the grapes with raspberries, the original recipe ofthe cake al'uva
The result is excellent with both recipes!

Raspberry cake


For a pan of approx. 26 cm Ø

1 pastry octagonal already leveled to 270 g (about 9.5oz)
1 vanilla bean
2 dl milk (3/4 cups)
150 g crème fraîche (2/3 cup -5.29oz)
2 eggs
80 g icing sugar (2.8oz)
1 tablespoon flour
300 g raspberries (I used frozen) or grape (10.6oz)
2 tablespoons raw sugar

Preheat the oven to 200 ° C./400 F. Accommodate the dough into the pan with parchment paper. Prick the bottom with a fork and put in fresh.

Cut the vanilla bean in half lengthwise, remove the seeds by scraping and mix with milk, sour cream, eggs, sugar and flour. Spread the raspberries/grapes on the bottom of the cake. Cover with the cream. Bake the cake for 35-45 minutes in the lowergroove.

Before serving you can caramelize the remained raw sugar under the preheated grill to 250 ° C./460F.

For checking the conversions: 

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