Base biscuit
350 g digestive biscuits 150 g butter, softened
Heart citrus
1 pink grapefruit 1 orange
3 tablespoons mascarpone
2 sheets of gelatine
cream tiramisu:
250 gr 250 gr mascarpone cheese
4 eggs 100 g sugar
1 teaspoon of vanilla extract (or the cue vanilla) 1 tablespoon liqueur
Kranebet
3 sheets of gelatin
Pan di spagna:
75 gr farina (metà farina 00, metà fecola di patate)
75 gr zucchero
3 uova
buccia di limone
1 arancia per inzuppare
Pasta di zucchero:
150 gr zucchero a velo
25 gr miele
2 gr gelatina
10 gr acqua
5 gr burro
colori alimentari in gel
Sigillatura: marmellata di albicocche
decorazione: savoiardi
Preparare il cuore di agrumi spremendo i frutti con le mani in un colino
(così anche gli oli della buccia aromatizzano il succo)
Ammorbidire la gelatina in un bicchiere d'acqua per 10 minuti, quindi strizzarla e scioglierla in un pentolino con un pò del succo spremuto (2-3 cucchiai), a fuoco basso senza bollire.
Lasciare intiepidire.
Sciogliere nel succo il mascarpone quindi inserire la gelatina ancora liquida
Mettere in una forma adatta al dolce e lasciare riposare in freezer.
Preparare la base biscotto sbriciolando bene i biscotti (anche con il frullatore) e amalgamarvi il burro ammorbidito a bagnomaria.
Stendere e pressare la pasta su una tortiera a cerchio apribile del diametro 30 cm.
Mettere in frigorifero a riposare.
Preparare il pan di spagna:
Montare i tuorli con lo zucchero e aroma, quindi unire la farina e per ultimo gli albumi montati a neve ben ferma con un pizzico di sale.
Foderare la tortiera con carta forno e versare quasi tutto l'impasto, livellare well.
The remaining mixture pour into a mold part (for decoration)
all together Bake at 160 degrees for 10-15 minutes. Check
cooking with a toothpick, do not overcook the pasta. Prepare the cream tiramisu
only upon assembly of the various layers of the cake. Working
the egg yolks with sugar, flavoring, 1 tablespoon of liqueur, a very frothy add cream and mascarpone cheese.
Before joining the egg whites well, add the dissolved gelatine well.
Assemble the cake: On the basis
biscuit, put half cream, then place the disc of citrus fruit and pour the remaining cream.
Place pan on top of the disc cake and soften it with orange juice or grapefruit.
DECORATION FOR DOING SO:
Heat in a saucepan a few tablespoons of apricot jam and brush over the cake.
attack all around and on top of the cake with the crumbled savoiordi blender.
Crumble with hands Formina of sponge cake and colors to your liking with liquid food color, in my case green for the grass.
Place this basis as desired, for example, compose a flower bed.
Prepare pasta sugar
Soften gelatin in water, then dissolve in a water bath with honey and butter, without boiling.
Pour in the sugar and mix well.
If it is too soft add sugar.
Paint the dough with food color gel and give the desired shape.
Remember to get a good result in the sculptures that are being created, it is essential to the pellet portion of dough between your hands until all the cracks. then give the desired shape and place it on the cake. (I have prepared all the decorations of sugar a few days earlier to allow drying.
course, as my sweet sweet painting is called, I stretched out with a rolling pin and cut the PDZ as a kind of white sheet, leaving some to 'air to dry.
My daughter of 3 and a half years, with the brush has made the design using food coloring gel dissolved in a little water as if they were watercolors.
I turned into what she has designed three-dimensional flowers and bees on the lawn.
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