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St Tropez cake

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Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 130 minutes
Cooking time: 25 minutes
 
Ingredients (6-8) :

    Serves 6-8
    Set aside: 1 hour 45 minutes

    Ingredients
    Pastry:
    20g yeast
    100ml milk
    250g flour
    1 pinch salt
    1 flat tbsp castor sugar
    1 egg
    75g softened butter

    Cream filling:
    250ml milk
    ½ vanilla pod
    1 whole egg + 2 yolks
    50g castor sugar
    1 flat tbsp cornflour
    1 flat tbsp flour
    100ml liquid cream
    100g butter

    Glazing and garnish:
    1 egg
    1 tsp milk
    1 tsp icing sugar
    1-2 tsp sugar
    1 tsp gold/amber rum
    5g butter

Method:

Prepare the pastry: heat the milk until lukewarm and add yeast. Mix flour, salt and sugar in a bowl.

Make a well, break the egg into it and pour in the milk.

Mix the pastry, first vigorously with a spatula, then knead throughly using your hands, adding the softened butter, until the pastry is even but doesn't stick to the sides of the bowl (add a little flour if you need to).

Roll into a ball, cover with a tea towel and leave to rise for an hour in a warm place.

After an hour, roll out the pastry in a disc the same size as your tart dish. Place over your greased dish and then set aside for 45 minutes.

Prepare the filling: split the vanilla pod in two lengthways and remove the black seeds.

Place the seeds and pot into a pan with the milk and bring to boiling point.

Beat the egg, yolks and sugar together until white. Add the sieved flour and cornflour then add to the hot milk bit by bit, stirring constantly.

Pour into a pan and thicken over a very high heat, continuing to stir constantly. Remove from the heat, rmove the vanilla pod, dab the surface with the butter and leave to cool.

Preheat the oven to 180°C (GM 6).
Beat 1 egg with the icing sugar and milk to make the glaze. Brush over the surface of the pastry, then sprinkle with sugar. Bake on a medium heat for 20-25 minutes.

When cooked, remove and leave to cool.

Whip the chilled cream in a bowl until it stands up in firm peaks. Add to the cream filling very gently. Cut the pastry in two and place the bottom half onto a serving dish. Drizzle with rum, spread all the cream onto it and then place the top half on top without pressing down.

Keep refrigerated until serving, and eat within 24 hours.

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