Fresh fruit cake, vanilla - speculoos
Monday, June 1, 2020
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For a 16 x 16 cm mold:
For the cream:
25 cl milk
10 cl whole liquid cream
1 vanilla bean
1 egg
1 egg yolk
15 g cornstarch
50 g sugar
About 250 g of speculoos
300 g strawberries
2 peaches
10 cl whole liquid cream
10 g sugar
A few pistachios
or other fruits of your choice.
Slice the vanilla pods and collect the seeds.
Take some cold milk and mix it with starch.
Heat cream, milk, seeds, and vanilla bean.
Leave to infuse for about 10 minutes.
Beat egg, yolk, and sugar. Add the diluted
starch and add the milk/warm cream mixture, mixing well.
Strain and return the mixture to the pan. Cook
until mixture thickens, stirring constantly. Pour into a container, cover with
film paper on contact. Allow cooling for 1/2 hour to 45
minutes.
Arrange a layer of speculoos at the bottom of
the pan or pastry frame. If necessary, break the biscuits in half to line the
entire surface.
Pour over a third of the mixture. Whisk the
cream or give a dipping blender to spread it more easily.
Cover with a layer of speculoos. Add another
third of cream then another layer of speculoos and finish with the last third
of the cream. Film on contact and store in the refrigerator at least 12 hours /
1 night.
Just before serving, peel the peaches. Cut
peaches and strawberries into pieces.
Climb the 10 cl of cream and 10 grams of sugar
in firm whipped cream.
For the cream to rise more easily, it must be
very fresh and have to stay at least 24 hours in the refrigerator. Store the
container and the whisker in the freezer for a few minutes.
Divide the whipped cream and fruit on the
surface of the cake.