FRANGIPANI WITH STRAWBERRY FILLING

Frangipane (or frangipani) is an almond-flavoured sweet pastry cream used when preparing various desserts, sweets, cakes and pancakes. It is made with milk, sugar, flour, eggs and butter, mixed with either crushed macaroons or with ground almonds.

Kek yang istimewa dan sesuai untuk sebarang majlis. Diperbuat daripada serbuk badam dan mempunyai lapisan crust..seperti crust tart. Untuk topping atau filling atas boleh letak apa jua....jem..ataupun buah apricot tin. Kalau yang selalu buat macaron...jangan buang serbuk badam yang kasar tu..simpan dan gunakan pakai resipi ini untuk membuat kek yang sedap...

Frangipani With Strawberry Filling

 

Pastry

100 g butter, softened 

50 g icing sugar

1 large egg, whisked

Grated zest of two lemons

1/8 tsp salt

200 g all-purpose flour

Flour for dusting

Filling

120 g  unsalted butter, softened

80 g sugar

2 large eggs

Juice of two lemons

60 g  all-purpose flour

50 g cake crumbs

20 g gound almond

1/2 tsp cinnamon

1/8 tsp salt

Instructions: 

Step 1: Preheat oven to 350ºF.

Step 2: Line bottom and sides of pan with 2 sheets of parchment paper, 1 running lengthwise and the other widthwise.

Step 3: To make the pastry, cream together the butter and sugar in a large bowl. Add egg, lemon zest (reserve lemons to use juice in filling later on) and salt, beating until smooth. Gradually stir in flour to form soft dough.

Step 4: Scatter dough in clumps evenly over bottom of prepared pan. With well-floured hands, spread and pat dough to cover bottom of pan, reflouring hands as necessary to prevent sticking. Set aside while making filling.

Step 5: To make the filling, cream together butter and sugar in a bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Blend in lemon juice, flour, ground almond, cinnamon and salt until just combined.

Step 6: Assemble cake: using a rubber spatula, spread filling mixture evenly over pastry in pan.

Step 7: Spread strawbery jam o any flavour on top filling

Step 8: Bake 40-45 minutes, until the cake's edges are golden and the centre of the cake is firm when touched. Let cool completely on a rack before cutting. Lightly dust with icing sugar, if desired.

Step 9: Serve with Maple Crème Fraîche, whipped cream or ice cream. It's best to serve this cake on the day it's made.