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Prepare the dough by mixing margarine at room temperature, with eggs and sugar (I made it powder), with vanilla sugar and finally flour. Mix everything well then put the dough in a cellophane bag and put it in the fridge for 20-30 minutes.
Until the dough cools, put in a saucepan with a thicker bottom, the sharp ones with the cut tails, washed and drained well, mixed with a few strawberries and sugar, then bring to a boil, on the low flame of the stove, stirring the pan from time to time. when, until the syrup binds a little, then let it cool.
Mix the urda with the cream, the yolks, the sugar and the vanilla, until a creamy and homogeneous mixture is obtained.
Remove the dough from the fridge and spread it between two plastic sheets, according to the shape of the tart, then turn it over in a form greased with margarine, smooth it well by hand on the bowl, then prick it from place to place with a fork and bake 10 minutes.
Remove from the oven and pour over the urda composition with sour cream and bake for another 30 minutes.
Meanwhile, fry the meringue, mixing the egg whites well with a pinch of salt, then with the sugar gradually poured and finally the lemon juice.
After 30 minutes, take the form out of the oven and decorate the edge with meringue, then put it in the oven for another 5-10 minutes until the meringue browns a little.
Remove the tart from the pan on a plate (after it has cooled a bit) and pour the needles in the middle with syrup. Cut after it has cooled well.
Greta Garbo cake
Dough: 300gr flour, 1 sachet of dry yeast, 150gr butter, 80gr sugar, 100ml liquid cream, grated lemon peel, vanilla sugar, 1 egg,, Filling: 300gr apricot jam, 200gr finely chopped walnuts, 100gr sugar, vanilla sugar and peel lemon breed,, Glaze: 150gr dark chocolate, 50ml liquid cream
Difficulty: low | Time: 1h