Fruit pie with custard: a delicious and easy dessert
published on 23 May, 2018 at 15:58
Ingredients:
4 eggs
120 grams of sugar
80 gr of gluten-free rice flour
50 gr of gluten-free potato starch
1 pinch of salt
the peel of 1/2 lemon
Custard:
500 ml of milk
120 grams of sugar
40 g of gluten-free cornstarch
4 egg yolks
1 sachet of gluten-free vanillin
Bagna:
150 ml of water
50 gr of sugar
50 ml of limoncello
Jelly:
100 ml of water
25 grams of sugar
4 gr of gluten-free cornstarch
To decorate:
fresh fruit to taste
4 eggs
120 grams of sugar
80 gr of gluten-free rice flour
50 gr of gluten-free potato starch
1 pinch of salt
the peel of 1/2 lemon
Custard:
500 ml of milk
120 grams of sugar
40 g of gluten-free cornstarch
4 egg yolks
1 sachet of gluten-free vanillin
Bagna:
150 ml of water
50 gr of sugar
50 ml of limoncello
Jelly:
100 ml of water
25 grams of sugar
4 gr of gluten-free cornstarch
To decorate:
fresh fruit to taste
Directions:
Mix the eggs with the sugar and salt and add the lemon peel. When the mixture is foamy add the starch, vanillin and flour. Bake at 180 degrees for 20 minutes (static and preheated oven). Cream: mix the egg yolks with the sugar and stir, then add the vanillin and cornstarch, then add two tablespoons of milk. Put the rest of the milk in a saucepan and add the lemon peel. let it boil and add the mixture to the eggs, stir until you get a thick cream without lumps. Cover with plastic wrap at let it cool. Liquid: melt the sugar in the water, let it cool and add a little limoncello. Cut the cake, wet and stuffed with the cream. Decorate with fruit. Jelly: in a saucepan mix all the ingredients and bring to a boil. Then brush on the fruit.
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