SPRING CAKE

INGREDIENTS

▫ 2 sheets of puff pastry
▫ 1 egg
▫ Pineapple
▫ Strawberries
▫ Kiwi
▫ Grapes
▫ Banana
▫ Neutral jelly
▫ Pastry cream:
- one litre of milk
- a lemon zest
- one cinnamon stick
- six yolks
- three tablespoons of cornstarch (maizena)
- six tablespoons of sugar


METHOD

1. Heat the milk (reserving a bit in the bowl of the mixer) with sugar, a lemon zest and a cinnamon stick.
2. Let it boil over low heat for 15 minutes.
3. Add the reserved milk, egg yolks and cornstarch and beat everything in the blender.
4. After 15 minutes remove the lemon zest and the cinnamon stick.
5. Raise the heat and add the egg mixture, stirring constantly until it thickens and then remove it from the heat.
6. In a baking tray place a sheet of puff pastry and prick it with a fork.
7. Bake it in the oven until you see that is done (cooking time depends on the oven).
8. Place a generous layer of pastry cream, and cover it with sliced fruit.
9. Make the jelly and paint all the pieces of fruit with a brush.


TIPS

 If you don’t want to use pastry cream, you can use powder cream caramel.




Carlos Bujosa, Rafel Bujosa and Maria Vadell