Wording For Engagement Congrats

Una "Mimosetta" a tutte le donne

We were 12 women at the table yesterday in "Casetta Fisheries Carol's" A Day with Pippi "(which I'll discuss in my next post), so what better occasion to celebrate this day full of meaning if not providing a "Mimosetta" to these wonderful friends?
I am happy that my bouquet was appreciated by all.




Ingredients for the sponge cake:

150 g flour 150 g sugar 6 eggs

the grated lemon
a pinch of salt
a knob of butter and a tablespoon of


flour Ingredients for the cream filling:
500 g of whole milk 4 egg


50 g flour 100 g sugar 1 vanilla bean


a pinch of salt 50 g of chocolate Gianduja
2 tablespoons of whipped cream


Ingredients for the syrup:

300 g water 300 g sugar 6 tablespoons maraschino





Preparation:
Beat eggs with sugar and grated lemon until the compound does not "write".
Add the sifted flour and salt, stirring very gently from the bottom up because the compound does not disassemble.
Grease and flour a 32x23 rectangular mold (much larger than that to make a cake from PoS because, being the single portions, the base must be lower), transfer the mixture, level and place in preheated oven at 180 degrees for about half an hour.
Turn out and cool completely on a wire rack.

While the PDS is cooking, prepare the custard fitting very well the egg yolks with sugar until they become a clear foam.
Aggiumgere the sifted flour, salt and milk boiled.
Put everything on the stove and add the vanilla seeds.
Bring to a boil and as soon as the cream begins to thicken, turn off the heat. Place it in a large bowl (to cool more quickly) and cover with plastic skin.
cooled completely lighten it with whipped cream and add chocolate motata reduced to scales.

For the syrup, bring to boil water with sugar and turn off after a couple of minutes.
Allow to cool and add the maraschino.

For the composition of "Mimosette" trim the edges and the two surfaces of the PDS, crumble the whole, sprinkle with a little 'wet to absorb it and stir well.
With a pastry rings with a diameter of 7 cm slices get, because you must take from the PDS to crumble at the end on the cake.
Cut each piece in half, brush both sides with internal wet, spread a layer of custard in the center and place a heaping tablespoon of crumbs soaked.
Cover with the other half forming a dome.
Brush the surface with the other wet, a layer of custard and crumble
developed by the PDS, on the surface.
Place "Mimosette" in paper cups off.