Florentine pie with fresh fruit

Ingredients for Florentine pie with fresh fruit

Instructions for Florentine pie with fresh fruit

To prepare the Florentine pie with fresh fruit recipe, please follow these instructions:

Bunde:
The butter is melted and the sugar is added and melted. Then glucose is added and this is melted. Nuts and flour are stirred in and everything is easily shaken. Divide the mass and bag first one baking on baking paper for approx. 10 minutes at 180 degrees C. alm. Furnace in a springform wreath. Then bag the other bottom.

Appelsinis:
Sugar and egg yolks are whipped white and airy. Add juice and peel of orange. Then mix with the whipped cream.

Nutellais:
Eggs, sugar and nutella are whipped airy. Nuts, chocolate and leeky whipped cream are reversed.

Vanilla ice cream:
Eggs, sugar and vanilla are whipped white and airy. Lettuce whipped cream is reversed.

Gather spring shaped with bottom and place one bottom of the mold with the back side up and fill the orange upstairs. Put the spring mold in the freezer. When the ice is light frozen, fill the nutella upstairs. Replace the spring shape in the freezer. When the nutella ice cream is light frozen, fill the vanilla icecream and close with the last cake bottom. Leave it all in the freezer until the next day.

Serving;
Cut the ice into small layers of cake and decorate the plate with the fresh fruit of the season.