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Alessi cuisine



Fresh fruit cake suggested by "Dany"

(La torta di frutta fresca proposta da "Dany")

  • A) For the pastry:
    250 grams of white flour
    100 grams of sugar
    120 grams. of butter cooked in a double saucepa
    3 egg yokes
    the grated peel of a lemon
    3 spoons of milk
    a pinch of salt
  • B) The fruits:
    2 kiwi
    1 delicious apple
    1 quince peach
    10 cultivated big strawberries already peeled and appropriately cut
    1/2 small jar of fruit jelly cooked in a double saucepan with 3 spoons of water
  • a knob of butter to grease the tin
Position the flour shaped like a fountain and put in the middle of this "fountain" the sugar, butter, eggs, lemon and salt; mix all these ingredients very well and then work this pastry very quickly, but not for a long time, in order to form a sort of thick and shining ball. Cover this ball of pastry and let it stand for about 30 minutes.
Then take an appropriate tin, grease it uniformly with butter, roll out the pastry in the tin, one centimeter thick, then put it in the oven at a temperature of 180° C for 10 minutes; after this time (in any case check when it is well cooked) remove it from the oven and let it cool down for a while.
Then position the pieces of fruits according to your own inspiration and cover all the cake with the fruits, sprinkle with sugar and then brush abundantly with hot fruit jelly in order to form a shining layer.
Let the cake completely cool down then cut it and serve it with sweet and sparkling wine like "Brachetto".
This is the first "certain" result after one year of apprenticeship of Daniela, a young girl, who seems well-meaning, and gifted, to become part of our cooking, so she represents our first "follower" or "pupil". This matter is very important for us because it represents the tangible proof of the passing on of our cooking manners and concepts.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati

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