Fruit-Crusted Cake with Italian Afternoon Tea (Italian Afternoon Tea)

Name: Fruit-Crusted Cake with Italian Afternoon Tea
Yield: 12
Ingredients: FOR THE CAKE; 2 cups all-purpose flour (240 g); 1/2 teaspoon active dry yeast; 6 large eggs; 1 cup whole milk (180 g); Unsalted butter, for greasing; FOR THE FILLING; 4 tablespoons cornstarch; 2/3 cup whole milk (120 g); 2 cups fruit syrup (480 ml); 4 egg yolks; 1 tablespoon vanilla extract; 1 cup crystallized fruits, chopped (190 g); 2 tablespoons Cointreau or Grand Marnier liqueur; 1/4 cup water (60 ml); FOR THE CHANTILLY; 1 cup heavy cream (240 ml); 2 tablespoons all-purpose flour; Crystallized fruits, for garnish

1
FOR THE CAKE
2
2 cups all-purpose flour (240 g)
3
1/2 teaspoon active dry yeast
4
6 large eggs
5
1 cup whole milk (180 g)
6
Unsalted butter, for greasing
7
FOR THE FILLING
8
4 tablespoons cornstarch
9
2/3 cup whole milk (120 g)
10
2 cups fruit syrup (480 ml)
11
4 egg yolks
12
1 tablespoon vanilla extract
13
1 cup crystallized fruits, chopped (190 g)
14
2 tablespoons Cointreau or Grand Marnier liqueur
15
1/4 cup water (60 ml)
16
FOR THE CHANTILLY
17
1 cup heavy cream (240 ml)
18
2 tablespoons all-purpose flour
19
Crystallized fruits, for garnish

Ingredients

1
FOR THE CAKE
2
2 cups all-purpose flour (240 g)
3
1/2 teaspoon active dry yeast
4
6 large eggs
5
1 cup whole milk (180 g)
6
Unsalted butter, for greasing
7
FOR THE FILLING
8
4 tablespoons cornstarch
9
2/3 cup whole milk (120 g)
10
2 cups fruit syrup (480 ml)
11
4 egg yolks
12
1 tablespoon vanilla extract
13
1 cup crystallized fruits, chopped (190 g)
14
2 tablespoons Cointreau or Grand Marnier liqueur
15
1/4 cup water (60 ml)
16
FOR THE CHANTILLY
17
1 cup heavy cream (240 ml)
18
2 tablespoons all-purpose flour
19
Crystallized fruits, for garnish

Directions

1
MIX THE CAKE: In a bowl, whisk together the flour and yeast
2
Set aside
3
In a stand mixer, beat the eggs until doubled in volume
4
Add the milk and beat until a fluffy and clear cream forms
5
With the mixer running, gradually add the reserved flour mixture, mixing gently at low speed
6
Grease a 35 cm diameter cake pan with butter
7
Preheat the oven to 200°C (hot)
8
Distribute the batter in the prepared cake pan and bake for about 30 minutes or until a toothpick inserted into the center comes out clean
9
MAKE THE FILLING: In a saucepan, combine the cornstarch, flour, and milk
10
Passe the egg yolks through a sieve over the saucepan
11
Heat over high heat, stirring constantly with a wooden spoon until it thickens and forms a custard-like consistency
12
Remove from heat, add the vanilla extract and crystallized fruits
13
Let cool, covered with plastic wrap adhered to the cream
14
Mix the liqueur with the water
15
Unmold the cake and place it on a plate
16
Carefully cut into three layers
17
Arrange one layer on a plate, dampen with half of the liqueur mixture, and spread with half of the cream
18
Place another layer of cake, dampen with the remaining liqueur mixture, and spread with the remaining cream
19
Finish with the cake
20
MAKE THE CHANTILLY: Beat the heavy cream until stiff peaks form
21
Garnish the cake with the chantilly and decorate with crystallized fruits
22
Chill in the refrigerator for about 1 hour
23
392 calories per slice