Cake-Crostata with gooseberry jam
133 80 минут 6 порции
Crostata con marmellata di uva spina e crema frangipane - another version of cookie dough. Crostata (crostata ) is a traditional Italian cake made of shortcrust pastry (pasta frolla). Thank you Sarah and her "Meringhe alla panna"...
Ingredients for Cake-Crostata with gooseberry jam
- Flour - 350 g
- Flour almond - 150 g
- Jam - 100 g
- Chicken egg - 3 PCs
- Sugar - 220 g
- Butter - 200 g
- Vanilla - 1 Pach.
- Powdered sugar
- Almonds - 50 g
Step by step instruction of cooking Cake-Crostata with gooseberry jam
The grinded mixture should be "crumbs". See photo.
Add one COLD egg. Quickly knead the dough (it is advisable to not knead it on a wooden surface, granite or marble, as the wooden surface is warm). The dough should be elastic.
Sculpt from it a ball, wrap in clingfilm and put in the fridge for 50-60 minutes.
After 15 minutes turn on the oven at 200°.
We begin to prepare our cream Frangipane (Frangipane ):
Mix flour, almonds (if You have not, like me, you can take almonds and grind it in a coffee grinder), 50 g wheat flour, 100 g sugar and 80 g of COLD butter, cut into cubes and sachet of vanillin. Grind all the fingers as in the process of making the dough. Add 2 large eggs. The dough this time, turns watery. Put it in the fridge.
Meanwhile, our first take out the dough from the refrigerator. Cut out baking paper circle, tracing the outline of a form that will bake a cake. Form should not be very high, but not low, about 4 cm in height.
On the dough in the form, put 100 g of jam. Well even out.
From the fridge to get the almond paste, spread on jam. Good spread with a wooden spatula.
Put in oven for 20 minutes.
Meanwhile, finely chop along with 50 gr of almond. If You have almond nut "petals", use it like this.
After 20 minutes take out of the oven the cake (the oven is not yet off ), on top sprinkle crushed almonds. Put the cake again in the oven for 10-15 minutes. Almond should "take" a Golden color but not brown!
The passage of time, take out the cake from the oven. Let cool, sprinkle with powdered sugar.