Polentakage with stracciatella cream, including vanilla-pickled blackberry

Ingredients for Polentakage with stracciatella cream, including vanilla-pickled blackberry

Instructions for Polentakage with stracciatella cream, including vanilla-pickled blackberry

To prepare the Polentakage with stracciatella cream, including vanilla-pickled blackberry recipe, please follow these instructions:

Start melting the butter and brush the inside of the cake-but thin with it. Then wipe the mold with polenta and pour out the excess polenta. Fill the vanilla bar lengthwise and scrape the marble. Whip the sugar together with the eggs and vanilla marrow for a white egg peel. Add oil and juice a little at a time and sift yourself flour, polenta and baking soda into the pulp. Finally add the chopped almonds. Fill the dough in a cake form. Cook the cake in a preheated oven at 170º and bag it for 25-30 minutes. Take it out when it is golden brown and slightly stuck in the confinement. Cool the

Lime cream (the mass is only made when the cake comes out of the oven)
Soaked house blossom in cold water. Boil the cream and chop the white chocolate fine. Pour the liquid out of the husbla and melt it in the creamy cream. Wash the lime and the rubies of them. Chop them well and sprinkle them on the chocolate. Pour the creamy cream over the chocolate and whip the pulp until the whole is melted. Squeeze lemon juice into the cream. Whip the dying cream almost stiff and turn it into the cream when it is between 35-40º. First, turn the dark chocolate pieces carefully into the cream. Do not touch too much otherwise melted. Peel the cream on the polenta cake. Put the cake on the fridge for at least 3 hours. Decorate it with dark chocolate chips during serving.

Bring sugar and juice into a pan and bring to a boil. Strike the elongate long and scratch the march out. Bring the bar and marrow into the layer and reduce it to a syrupy consistency. Add the berries and warm them well. Kogevt. Lay a little more down. Add the vanilla marrow and stir around. Cool