Zespri SunGold Kiwi Cake

INGREDIENTS

For the mass:

125 g of normal wheat flour

125 g whole wheat flour

140 g butter

75 g of sugar

25 g ground almond

1 pinch of salt

1 egg

For the filling:

150 g raspberries

4 kiwis Zespri SunGold

1 or 2 carambolas

For the cream:

250 ml milk

1 sprig of cinnamon

1 piece of lemon rind

3 yolks

50 g of sugar or stevia

25 g cornstarch

PREPARATION

A) Pour the milk into a saucepan with the cinnamon and lemon rind, and bring to a boil. Beat the yolks in a bowl with the sugar and add the cornstarch. Remove the milk from the fire, remove the cinnamon and lemon, and gradually incorporate it over the yolks by stirring with the rods. Pour the mixture into the saucepan and cook over a low heat, stirring constantly until thickened. Remove from heat and allow to cool stirring occasionally.

B)To prepare the dough, introduce the flour into a bowl, add the softened butter, almonds, sugar, egg and a pinch of salt. Knead with your hands until a homogeneous mass is obtained.

C)Spread on a smooth floured surface with the aid of a roller. Line a pie mold about 20-22 cm. In diameter buttered with the dough, trim the protruding edges and store in the refrigerator for 20 minutes.

D) Cocina la tarta en el horno, precalentado a 180ºC, durante 20-25 minutos, hasta que esté dorada. Deja enfriar, desmóldala y sírvela en una tartera. Rellénala con la crema y con las frutas limpias, y troceadas colocadas de forma decorativa.





AND READY TO ENJOY YOUR ZESPRI SUNGGOLD KIWI CAKE