For the dough:
1 1/2 tablespoons of active dry yeast
2 1/4 cups of all-purpose flour
3/4 cup of cornstarch
3/4 cup of unsalted butter or margarine
1 egg and 1 yolk, slightly beaten
For the topping cream:
2 eggs
1/3 cup of cornstarch
1/3 cup of cornmeal
1/2 liter of milk
1 tablespoon of vanilla extract
For the topping:
1 cup of raspberry jam
2 oranges, peeled and separated into segments
1 can of pineapple rings in half, drained
250g of strawberries, cleaned and cut into slices
1/2 cup of black currants
1/2 cup of green grapes
For the dough:
1 1/2 tablespoons of active dry yeast
2 1/4 cups of all-purpose flour
3/4 cup of cornstarch
3/4 cup of unsalted butter or margarine
1 egg and 1 yolk, slightly beaten
For the topping cream:
2 eggs
1/3 cup of cornstarch
1/3 cup of cornmeal
1/2 liter of milk
1 tablespoon of vanilla extract
For the topping:
1 cup of raspberry jam
2 oranges, peeled and separated into segments
1 can of pineapple rings in half, drained
250g of strawberries, cleaned and cut into slices
1/2 cup of black currants
1/2 cup of green grapes
In a bowl sift the yeast with flour and cornstarch
Make a hole and place the butter or margarine in small pieces
Rub them quickly between your fingers, forming a crumbly mixture
Add the egg and yolk gradually, mixing with a fork
Make a ball and knead it 4-5 times on a lightly floured surface
Open the dough directly onto a 34x24cm baking sheet, greased, pressing with your fingers to form an even layer
Put it in the oven at moderate temperature (170°C) for about 20 minutes
Prepare the topping cream: beat the eggs with cornstarch
Dissolve the cornmeal with 1/4 cup of cold milk and heat the remaining milk
Mix the dissolved cornmeal with warm milk gradually, mixing well
Put it on medium heat and cook until thickened, stirring constantly
Remove from heat, add vanilla extract, and let cool, stirring occasionally
Prepare the topping: in a pan place raspberry jam and heat over low heat until melted
Sift, spread the cream over the cake, arrange the fruits in layers, and drizzle with melted jam.
