Vivaldi cake
Instructions
Place one of the two disks of Spain in a dish from the oven, and sprinkle others with mm, diluted in 1/2 glass of water and sweetened with a spoonful of sugar (use half of this mixture).
Prepare a cream, thickening on moderate flame with milk 100 g sugar worked on cream with butter, flour, zest of 1/2 lemon rind and vanilla.
Once boiling, add the yolks.
Turn off the heat and fàte cool.
Just lukewarm, pour the cream on the cake Spain and spandetela with a flat blade.
Sunk in pineapple cream, diced.
Then, standing on the second disc of cream sponge cake.
Press it gently and should be sprayed with the rest of the rum syrup.
Beat the egg whites until fluffy and pour the foam on the cake.
Remove the burrs, passed all in hot oven, grill, until the meringue will be amber.
Set the candles and serve.
Ingredients and dosing for 8 persons
- 2 disks of spain loaf
- 250 g of granulated sugar
- 1 dram of rum
- 1 glass of milk
- 2 eggs
- 1 tablespoon of flour
- 1/2 teaspoon of vanillin
- 4 slices of pineapple
- 2 tablespoons of apricot jam
- 1 lemon
- 1 tablespoon of butter
- Salt