Commitment: Average
Persons: 8
Time: 1 hour and 30 minutes
Gluten-free Vegetarian
200 g fresh cream
90 g gluten free flour for cakes
80 g pistachios , shelled and peeled
50 g almond flour
50 g butter
50 g maraschino
12 large strawberries
3 egg yolks - 2 eggs
sugar - butter and gluten free flour for the pan - milk - vanilla - mint - salt
Whip the eggs and 2 egg yolks with 120g of sugar and a pinch of salt ; when the mixture is soft and fluffy , add the melted butter , then 80 g of flour, mixed with almond flour , ½ teaspoon of vanilla extract .
Pour the mixture into a baking pan ( ø 27 cm ) greased and floured and bake at 170 ° C for about 20 ' . Baked the cake , remove it from the mold and let it cool . Heat 150 grams of milk with a hint of vanilla ; to a boil , pour it on the yolk remained , beaten with a pinch of salt and 10 g of flour. Get back on the heat and cook for 3-4 ' , until it begins to thicken .
Let cool the custard obtained . Blend the pistachios with a teaspoon of sugar and a dash of milk , just enough to get a puree . Add it to the cream now cold , and also incorporated the cream, after it has been mounted .
Mix in a saucepan maraschino with 50 g of water and 50 g of sugar ; boil for 1 ' , then turn off and let the syrup cool . Cut the cake into 2 discs , preserving the crumbs that will be formed ; a disk coated with the cream than shut the pie. Brush the surface with maraschino syrup ; Cover the cake with the cream on the surface and also along the edge ; Sprinkle the board with crumbs .
Complete cake By distributing over strawberries cut into wedges and fresh mint leaves .
