Nothing that scores higher in the summer months in the kitchen of Castle Hex as a simple sand cake with raspberry.
The ingredients for sand cake:
230 g of wheat flour
40 g of icing sugar
a pinch of salt
130 g of cold butter
Sift the flour, add the butter and chop it quickly with a knife until the dough is reminiscent of crumb. Add egg, sugar and salt and knead quickly - you can also mix in the food processor.
Form a ball from the dough, wrap it in food foil, cool it in the fridge for 30 - 60 minutes.
Roll out the chilled dough to a thickness of about 3 mm, put the baking tin on and cut out. Cool again in the refrigerator for 30 minutes. Sprinkle the chilled pastry with wheat flour, put baking parchment on top and soften the surface with the weight of ceramic balls - that may as well be beans or rice.
Preheat the oven to 220 ° C. Lower the oven temperature to 200 ° C, place the baking tin with dough and bake for 10 minutes. Then remove the baking tin, the paper and the weight and place the cakes back in the oven for 7 - 10 minutes to make a gold burned bottom. Remove and cool.
Vanilla pudding / cream pâtissière:
500 ml of milk
1 vanilla pod or 1 teaspoon of vanilla paste
5 large egg yolks
85 g of sugar
35 g of wheat flour
30 g of potato starch
Cook the milk with vanilla seeds in a large kettle. Bring to the boil and immediately set aside.
Put egg yolks and sugar in a mixing bowl and beat them with the whisks.
Add wheat flour and potato starch and keep mixing until you obtain a smooth paste. Add 100 ml of boiling milk to the pasta and mix to combine them well.
Pour the obtained egg pasta into the rest of the boiled milk and mix well. Put on the heat (medium power) and cook with regular stirring. Boil for 1 minute from the pudding until the cream / pudding thickens. Remove from the fire.
Cover the finished cream with a plastic foil in such a way that it touches the surface of the cream, let it cool down. (Do not mix during cooling.) The finished cream can be stored in the refrigerator for up to 3 days.
The top layer:
300 g of raspberries
Het gebakken zandtaartje wordt met de crème gevuld. Daar boven op komt een laagje frambozen. De gelei wordt met wat kokend water en gelatine aangelengd en wordt over de frambozen gegoten. Laat afkoelen en… Heerlijk 🙂