Ho sostituito l'uva con i lamponi, dalla ricetta originale della Torta al'uva di Saison.ch.
Il risultato è ottimo con entrambe le ricette!
I replaced the grapes with raspberries, the original recipe ofthe cake al'uva Saison.ch.
The result is excellent with both recipes!
http://www.saison.ch/it/ri
Raspberry cake
Ingredients
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
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
1.
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.
2.
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.
3.
Before serving you can caramelize the remained raw sugar under the preheated grill to 250 ° C./460F.
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.
2.
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.
3.
Before serving you can caramelize the remained raw sugar under the preheated grill to 250 ° C./460F.
For checking the conversions: http://www.botanical.com/botanical/cvcookix.html
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