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The "ZIA" cake
Also known as pine nut cake, cake Grandma's not very easy to accomplish, so not suitable for beginners. Particularly difficult is it to prepare a good pastry, cream and even requires a lot of experience.
... However if you start to gain experience, you will ever learn.
Like all recipes, the doses given for the ingredients are not absolute, even our advice is always to do various tests and create a recipe based on personal tastes and their family.
Ingredients:
300 g flour
1 / 2 baking powder vanilla
120 g butter
150 g sugar
1 egg
1 egg
1 handful of pine nuts
vanilla sugar
a pinch of salt
To prepare the cream:
1 liter of milk,
1 untreated lemon
120 g sugar
6 egg yolks
50 g flour 00
20 g butter
Start with the cream:
in a small pan boil the milk with lemon rind.
Meanwhile, work the egg yolks with sugar, gradually incorporating the flour, then pour slowly the hot milk, put the mixture in the pot where you boiled the milk, put it on the fire and let it cook over low heat, stirring constantly, until you've got a thick cream. After that, remove the cream from heat, incorporate the butter, let it cool and place in refrigerator for 4 hours.
Prepare the pastry:
Pour the flour on a pastry board, add yeast and mix quickly with the butter, until you have achieved a compound crumbled After that, add egg, yolk, sugar and a pinch of salt; formed a homogeneous and smooth ball, cover with a sheet of foil and let stand half an hour in the refrigerator (see also).
Heat the oven to 180 ° C and in the meantime take a baking sheet with edges and not too high with a diameter of up to thirty centimeters.
Roll out a sheet of parchment paper on work surface and cut it out with the shape of the pan also calculating the cm of the edge, then store in the middle of the loaf of dough with a rolling pin and roll out the dough to make a thin circular deal the whole area of the sheet of baking paper.
At this point raised with baking paper over the dough and place it gently in the pan, then prick the dough with a fork.
Spread in over the cold cream, well leveled for the surface of the cake and close the edges of the dough inward, forming a wide rim.
All that remains is to put a bit 'on the surface of pine nuts and bake. Cook for 40 minutes, after which pull out of the oven, allow to cool, remove from the mold, taking care not to break the fragile pastry and then sprinkle with icing sugar to taste.