Description
Naples is the homeland we all loved the pizza! But also Neapolitan cuisine is one of the richest and varied in Italy. One of the desserts this delicious food I share it with You.
Ingredients
-
Flour
320 g
-
Brown sugar
135 g
-
Leavening agent
1 tsp
-
Salt
1 tsp
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Butter
180 g
-
Chicken egg
3 piece
-
Yolk egg
4 piece
-
Corn starch
1 Tbsp
-
Milk
320 ml
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Sugar
1 tsp
-
Cheese
500 g
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Orange zest
1 Tbsp
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Candied
2 Tbsp
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Cinnamon
0.2 tsp
Cooking
Sift flour with baking powder and a pinch of salt. Add 45 g (3 tbsp) sugar 120 g chilled butter cut in pieces small.
Grind until the mixture resembles bread crumbs.
To drive 2 eggs, mix well. Knead the dough for at least 7 minutes. Divided into 2 parts, wrap each in cling film and refrigerate for 1 hour.
Cream. Grind in a skillet 2 egg yolks with 3 tablespoons sugar.
Whisking, add cornstarch and remaining 3 tablespoons flour.
Not stopping to whisk, pour hot milk. Stirring constantly, bring mixture to a boil, cook 1 minute. Remove from heat, add the vanilla sugar and the remaining butter. Cover and allow to cool.
Curd beat with a mixer with 3 tbsp. spoons of sugar.
Continuing to whisk, add the remaining cream and remaining 2 egg yolks.
Add zest, chopped candied fruit, cinnamon.
Roll out one portion of dough into a circle with a diameter of 5-6 cm more than the size of your form. Put the dough in a greased form, covering the bottom and sides, and put on 10 minutes in the refrigerator.
Spoon to spread on cooled dough stuffing.
Roll out second portion of dough into a circle slightly greater in diameter than your form. Spread it on a sheet of parchment, lightly grease with egg and cut into 10 strips of width 2.5 cm.
Lay the strips of lattice on top of the cake. Stung the edge. Brush with remaining egg. Put the pie in the preheated oven to 180 gr. the oven for 1 hour 30 minutes. After 50 minutes cover with foil sheet.
To give the finished pie to cool to room temperature, then refrigerate for 2 hours.
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