English trifle

17826 ENGLISH FRUIT SOUP INGREDIENTS for 6 PEOPLE Pasta genovese for a 22 cm Tin (4 eggs, 125 g sugar, 140 g of flour, half a packet of vanilla sugar, 140 g of butter), 250 g of raspberries, 2 cups of cream, 1 cup of milk, 2 egg yolks, 70 g of sugar powder, 20 g flour, 6 tablespoons raspberry jelly, juice from 1 orange, 1 handful of chopped almonds. Preparation and cooking time genovese pasta 1 hour preparation time: 40 minutes cooking time: 10 minutes: 30 minutes Rest before Proceeding prepare the pasta genovese putting eggs in a bowl, sugar and salt. Apart from sift the flour. Add the half sachet of vanilla sugar and place the bowl with the eggs and sugar in a Bain-Marie in a pot with hot water on fire. Beat the eggs until '? they have tripled their volume and do not let boil. The batter should be lukewarm. Achieved the result of see Mount eggs, remove the Bowl from the heat and continue to work the mixture finch '? cools. Melt the butter in a saucepan and let it cool. Now add the eggs 125 g of sifted flour stirring. When the flour is incorporated add 80 g of melted butter and continue to stir. The mixture must eventually be velvety. With the remaining flour passed the Pan 5/6 cm high before you pour the dough, buttered and cook in the oven already warm at 180 › for 30 minutes. Meanwhile you heat the milk in a bowl and stir in the egg yolks and 40 grams of sugar. Add the flour and then, little by little, the hot milk. Pour everything into a casserole that you will put on the stove to thicken while stirring with a wooden spoon. The first boil remove from heat and let cool the custard for 30 minutes. Now Genoese cake cut cooled in two circles equal, spalmateli with raspberry jelly and reconstructed. Pour half of orange juice in a large pot and imbevete the two layers, at the top and bottom of the genovese with this juice. Now cut the bottom disk in pieces and covered a transparent Salad Bowl and soak with the remaining orange juice. Clean the raspberries and dry thoroughly, divide them in two and arranged the halves on pasta genovese in Salad Bowl. Put about half of the fruit custard and then cover with the other piece of Genoa snapped. Cover with the remaining raspberries and the remaining custard. Mix the cream with the sugar and mount it for spreading over the whole forming a design to nodes. Garnish with almonds and keep in a cool place until ready to serve.