Shortpastry cake with Gentilini Biscuits Marie filled with cream and apples
For the biscuits shortpastry
280 g Gentilini biscuits Marie
180 ml milk
1 egg
200 g flour
For the pastry cream
1 whole egg
500 ml milk
140 g sugar
70 g flour
Lemon peel
1/2 teaspoon of pure vanilla or 1 sachet of vanillin
For the filling
500 g pastry cream
2 Annurca apples
Lemon juice as needed
2 sugar teaspoons
PROCESSING.
Chop the biscuits in a food processor and reduce them to powder. Place them on a work surface, mixing them with the flour. Form a fountain and, in the middle, insert the other ingredients. Stir quickly until a soft, but not sticky dough is obtained. Wrap in cling film and place in the refrigerator for about 1 hour. Prepare the pastry cream: peel a lemon, taking care not to include the white part,
because it is bitter. Pour the milk into a saucepan with the lemon peel and heat well. Do not boil.
Add the whole egg with sugar, vanilla and flour; mix well to remove any lumps. Pour the milk into the mixture and mix well. Thicken on the gas at low flame, until the desired consistency is reached.
Pour into a bowl and let cool.
Peel the apples, remove the core, cut into cubes and sprinkle with lemon juice and two teaspoons of sugar. Mix well and set aside. After the time necessary for rest, remove the pastry from the fridge and divide it into two parts, one larger than the other.
Take the largest part and spread it on a sheet of baking paper in a disc about 4 mm thick. Place it in a 24 cm cake pan, without removing it from the paper and make small holes on the pastry with a fork, to prevent it from swelling when cooked. Pour the pastry cream now cold and level it well with a spatula. Drain the apples and place them on the cream until the entire surface of the cake is covered. Finally, spread the remaining pastry, make small holes on the pastry with a fork, as before and place it gently on the apples, having the care to seal well the edges. Bake in a preheated oven at 180 º for about 40 minutes. The surface will darken slightly. Once cooked, take it out, let it cool completely and put it in the fridge for about 3 hours before serving.
Sprinkle with powdered sugar and…enjoy your meal!
