How To Post Lumber For Swing

CROSTATA MORE E LAMPONI CON ZUCCHERO DI CANNA E....PANNA

Ingredients

* for pasta

gr. 100 grams of butter

. 200 gr flour 00

. 100

granulated sugar 2 egg yolks grated rind of lemon

a pinch of salt

** for filling

half jar of raspberry jam and blackberry (bought at 'Ikea)

gr. 30 butter, melted 2 egg

ml. 150 gr cream

. 50 sugar cane

1 / 2 teaspoon ground cinnamon

* Prepare the dough :

let the butter soften at room temperature outside the refrigerator. Put on pastry, flour and sugar, make the fountain in the center and put the butter, a pinch of salt, egg yolks and lemon zest.

Mix the ingredients (if it proves a very united crumbles goccino of milk), form a ball, wrap in plastic wrap and place in refrigerator for 30 minutes.

Roll out the pastry.

Grease and flour a mold of some cm. 22 in diameter, lie the disk of dough to the mold and press it lightly with a fork, prick the bottom.

** Prepare the filling: Melt butter low heat and meanwhile whisk the egg yolks in a bowl with the cream.

Pour cake on the bottom of the melted butter, cover with a tablespoon of jam, sprinkle evenly with brown sugar, pour the egg mixture and cream and sprinkle top with cinnamon powder.

Bake the cake in a preheated oven at 200 degrees for about 20-25 minutes, until the surface will be golden.

Let stand for 10 minutes in the mold, then unmold the cake and serve warm or cold.