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Torta paradiso ai frutti rossi

The cake recipe is from the mythical paradise of Cristina sweet, it really is a show (like all his creations after all), I have prepared some time ago, long ago, and only today I realized that I had not yet published.

Riocordo that I arranged with the one I had at home, then the filling red fruit is due to the fact that what I had available, but whichever way you keep us beautiful, even alone.

basis for a mold 24cm

250g of starch (not enough was enough and I used 125gr and 125gr of starch frumina)

300g sugar 1 teaspoon baking powder

5 eggs 1 cup vegetable oil For the filling

pastry cream (1 egg yolk, 30g sugar, 180ml milk, 50 grams of flour 00)

200ml fresh cream to assemble

1 tablespoon powdered sugar

berries you like along the

Beat eggs with sugar (at least 15 minutes). Add plan, continuing to mount, flour, oil and yeast. Grease and flour a 24 cm mold, pour the batter and bake in a convection oven at 150 degrees for 15 minutes (toothpick test!) Remove from the oven, unmold and let cool on a wire rack

Prepare filling: prepare crema pasticcera e lasciarla raffreddare. Montare la panna con un cucchiaio di zucchero, e quando la crema sarà fredda unire la panna e i frutti di bosco a piacere. Tagliare a metà la torta, farcirla e spolverare con zucchero a velo o decorare a piacere

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Mousse al cioccolato

L'ho preparata come dessert dell'ultimo dell'anno. Non mi andava di usare l'uovo crudo e mescolando un po' di ricette trovate in rete con i suggerimenti per la pastorizzazione casalinga delle uova apprese da Montersino (non ho sky ma mi hanno registrato alcune puntate) ne è venuto fuori un dolce fresco e sicuro, adatto a coronare un pasto non proprio luculliano ma di certo non leggerissimo

The photos are stolen but bad in a hurry just before sitting down at table and shot in the dark almost

Serves 6 I used: 4 eggs

1 cups whole milk 1 cup of water

300g cream 300g dark chocolate 150g caster sugar

Melt the chocolate in the microwave. Beat the eggs for one minute with electric mixer at low speed in the meantime heat the milk, water and sugar to 120 degrees resulting in a kind of syrup. Pour in the syrup on the eggs and install everything at full speed until the sides of the bowl it will be cool again. Add the melted chocolate and mix well. Whip cream in a bowl previously kept in the refrigerator (best in the freezer), take a little bit aside for decoration and add the chocolate mixture to whipped cream, mixing well but being careful not to remove everything. Divide the mousse into cups or glasses (I had previously kept them in the fridge) and leave in refrigerator at least 3-4 hours (the minimum time, 5-6 hours is better). Garnish with whipped cream or whatever you like before serving cups