Tak kvôli tomuto koláču, som si kúpila novú, novučičkú formu na pečenie. A veru, stálo to za to ! Určite ju ešte využijem, keď tento, vraj, ,,taliansky,, koláč budem piecť. Zas a zas...
I bought a brand new tart tin, just because of this cake. And verily, it was worth it! I'll definitely use this baking tin when I'll make this delicious italian cake. Again and again...Forever and after :)
for the recipe scroll down
Na cesto:
- 200 g nesoleného masla, (v izbovej teplote a nakrájané na kocky)
- 3 šálky hl. múky
- štipka soli
- prášok do pečiva
- 2/3 šálky pr. cukru
- kôru z jedného citrónu
- 3 žltky
- 1 vajíčko
- 2 šálky mlieka
- kôru z jedneho citrónu
- 6 žĺtok
- 1 lyžicu vanilkovej esencie
- 3/4 š. kr. cukru
- 3 lyžice kukuričného škrobu
- 1 pol. lyžica hl. múky
- 1/2 šálky Ricotty
- píniové oriešky (množstvo záleží na Vás, ako chcete ozdobiť koláč)
- 2 pol. lyžice pr. cukru
V hrnci na miernom ohni zohrejte mlieko a citrónovú kôru. Keď sa mlieko zahrieva, v samostatnej miske rozšľaháme spolu so žĺtkami, vanilkový extrakt, cukor, kukuričnú múku a hl. múku, až pokiaľ je zmes úplne hladká. Akonáhle začne mlieko vrieť, pridajte polovicu z mlieka do vaječnej zmesi za neustáleho šľahania. Mlieko a vaječnú zmes nalejeme späť do zvyšného horúceho mlieka a pokračujeme šľahaní, pokiaľ nie je puding hladký a jemný. Odstránime z platničky a necháme vychladnúť. Akonáhle puding vychladne, vmiešame Ricottu.
Cesto vyberieme z chladničky a necháme odležať pri izbovej teplote po dobu 15 minút. Medzitým predhrejeme rúru na 170°C. Cesto vyvaľkáme na ľahko pomúčenej doske tak, aby bolo v preiemere väčšie ako forma, pretože budeme musieť zahnúť aj kraje. Potom cesto navynieme na valček a opatrne položíme do formy a pritlačíme kraje. Vlejeme puding, ozdobíme orieškami a pečieme okolo 40-50 minút. Treba kontrolovať, pokiaľ nebude cesto zlatisté. Necháme vychladnúť a posypeme práškovým cukrom.
Môžme podávať so šľahačkou :)
Pastry:
Filling:
Whisk butter, flour, baking powder, icing sugar, salt and lemon zest in a food processor, just until it forms 'breadcrumbs'. Add egg and egg yolks and pulse until it all comes together in a clumpy ball. Tip out onto a lightly floured bench and roll into a fat log. Wrap in plastic wrap and chill in the fridge. While it chills, prepare the custard.
Heat the milk and lemon zest in a saucepan over a medium heat until it just starts to simmer. While the milk is warming, in a separate bowl, whisk together the egg yolks, vanilla extract, sugar, cornflour, and flour until the mixture is completely smooth. Once the milk is simmering, add half of it to the egg mixture, whisking constantly. Pour the milk and egg mixture back into the remaining hot milk and continue whisking over the heat until the custard is very thick and smooth. Remove from the heat, pour into a container, cover the surface with plastic wrap and chill. Once chilled, stir through the ricotta.
Remove pastry from the fridge and allow to sit at room temperature for 15 minutes and preheat the oven to 170˚C. Cut the pastry in half and roll out one half to line the base and sides of a 23cm fluted, removable base tart tin, which needs to be at least 3cm deep. Pour chilled custard on top and smooth with the back of a tablespoon. Roll out remaining pastry and cut to fit gently on top of custard. Seal the sides with the top by squishing gently around the rim. Sprinkle with pine nuts and bake 40-45 minutes until golden. Serve at room temperature with a good dusting of icing sugar, and an optional blob of softly whipped cream.
Pastry:
- 200g butter, at room temperature, roughly chopped
- 3 cups plain flour
- 1 heaped tsp baking powder
- 2/3 cup icing sugar
- pinch of salt
- finely grated zest of 1 unwaxed lemon
- 3 egg yolks
- 1 whole egg
Filling:
- 2 cups whole milk
- finely grated zest of 1 unwaxed lemon
- 6 egg yolks
- 1 tsp vanilla extract
- 3/4 cup caster sugar
- 3 tbsp cornflour
- 1 tbs plain flour
- 1/2 cup ricotta
- 1/3 cup pine nuts
- 2 tbsp icing sugar
Whisk butter, flour, baking powder, icing sugar, salt and lemon zest in a food processor, just until it forms 'breadcrumbs'. Add egg and egg yolks and pulse until it all comes together in a clumpy ball. Tip out onto a lightly floured bench and roll into a fat log. Wrap in plastic wrap and chill in the fridge. While it chills, prepare the custard.
Heat the milk and lemon zest in a saucepan over a medium heat until it just starts to simmer. While the milk is warming, in a separate bowl, whisk together the egg yolks, vanilla extract, sugar, cornflour, and flour until the mixture is completely smooth. Once the milk is simmering, add half of it to the egg mixture, whisking constantly. Pour the milk and egg mixture back into the remaining hot milk and continue whisking over the heat until the custard is very thick and smooth. Remove from the heat, pour into a container, cover the surface with plastic wrap and chill. Once chilled, stir through the ricotta.
Remove pastry from the fridge and allow to sit at room temperature for 15 minutes and preheat the oven to 170˚C. Cut the pastry in half and roll out one half to line the base and sides of a 23cm fluted, removable base tart tin, which needs to be at least 3cm deep. Pour chilled custard on top and smooth with the back of a tablespoon. Roll out remaining pastry and cut to fit gently on top of custard. Seal the sides with the top by squishing gently around the rim. Sprinkle with pine nuts and bake 40-45 minutes until golden. Serve at room temperature with a good dusting of icing sugar, and an optional blob of softly whipped cream.
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