Surprise mom with this delicious fruit cake recipe that chef Paulina Abascal has for you.
Ingredients
Measurements
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
2/3 cups butter, for the base
1 1/2 tablespoons Splenda, No Calorie Sweetener, Granulated, for the base
1 egg yolk, for the base
1 teaspoon vanilla extract, for the base
1 cup flour, for the base
1 pinch salt, for the base
1 cup low fat milk, for the pastry cream
1 sheath liquid vanilla, for the pastry cream
3 egg yolks, for the pastry cream
2 tablespoons cornstarch, for the pastry cream
1/4 cups Splenda, No Calorie Sweetener, Granulated, for the pastry cream
1 Kiwi, For the assembly
1 peach, For the assembly
1 apple, For the assembly
1 pear, For the assembly
1 cup strawberry, For the assembly
1/2 cups raspberry, For the assembly
1/4 cups blueberry, For the assembly
Preparation
For the base: add butter with SPLENDA® No Calorie Sweetener, Granules, yolk and vanilla extract.
Mix with flour and salt without working too much.
Spread the dough to 5 millimeters thick, line the cake mold, refrigerate for 30 minutes and chop with a fork so that it does not rise when baking.
Bake at 160 ° C for 15 minutes.
For the pastry cream: boil the milk with the vanilla pod split in half.
Beat the yolks in a bowl with the corn starch and SPLENDA® No Calorie Sweetener, Granulated, add a little bit of the first mixture.
Add to the pot, cook over low heat moving continuously until it thickens.
Cool covered with adherent plastic stuck to the surface so that it does not crust.
For assembly: fill the cake with the pastry cream. Cut the fruit and arrange it on the cake.
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