BAKED CAKE WITH ALMONDS AND PEARS
|TOP FROLLA||g 1.000|
|MARBUR CREMA||g 500|
|caster sugar||g 120|
|egg yolks||g 100|
Knead all the ingredients in a planetary mixer with the paddle attachment until well combined.
Refrigerate the dough for one hour at least.
Grease and flour some cake moulds, roll the short pastry out to 3 mm and use it to line the moulds.
|MARBUR CREMA - softened||g 200|
Whip MARVIK in a planetary mixer with a whisk attachment at medium speed for 2 minutes.
Add AVOLETTA and keep on whipping for 3 minutes.
Combine the flour and, while stirring, add the eggs little by litte, then pour the rum.
Pipe a 1-cm layer of almond creamy filling onto the shortcrust pastry base and decorate the top with the pear slices.
Bake at 190-200°C for 15-30 minutes.
Wait for the cake to be completely cooled down, then remove from mould.
Dusk the edges of the tart with BIANCANEVE PLUS and cover the center with RIFLEX NEUTRO SPRAY to create a shiny effect.