Microgynon Causes Acne

Torta Mimosa al profumo d'arancia

Auguri a tutte le Donne!!!!!!
Non lo festeggio da quando avevo 15 anni questo giorno.... perchè oramai.. è diventata una festa totalmente consumistica...
Però un dolcetto fatto in casa da offrire a tutte voi.. quello si.. ci stava benissimo!!!!
E cosa ho scelto.. se non la classica torta mimosa????
Certo non senza dei cambiamenti... come potete vedere la classica crema chantilly (crema pasticcera + panna) has been replaced by simple custard flavored with orange peel .. which made it more .. we say light? :-D


This cake is in the contest "Millericette" Mix launched in collaboration with the Mills Pivetti ..

If you like it .. give me a hand .. comment it to
THIS LINK ... there is time until March 18 !!!!!

Ingr.: (For a springform pan diam. Cm. 24)
Pan English: (-tested recipe of Federica )

5 eggs 5 tablespoons full of flour mills Utility antigrumi Pivetti
5 heaped tablespoons caster sugar 1 orange zest


Pastry Cream: 4 egg yolks
'egg
gr. 130 gr caster sugar
. 60 flour mills Utility antigrumi Pivetti
1 / 2 liter of milk lactose (less than 0.1% lactose)
zest of 1 orange

Bathrooms:

juice of 1 orange 1 tablespoon rum 1
spoonful of sugar water


Garnish: powdered sugar


Preparation:
sponge (tips for success go HERE ):

Whip eggs and sugar in a bowl with electric whips gradually increasing speed, until puffy and fluffy and are well the compound, "writes" that the section of the dough, which falls from the beaters must remain visible for a few seconds before to conform to the rest, disappears immediately if you have to assemble again.

Now add the grated rind of orange, leave the hoses and equip yourself with a spatula with which incorporate the flour little by little, by dropping it directly from a sieve, with movements sensitive from the bottom up, trying not to remove the mass.

Pour the mixture into oiled and floured mold: Do not hit and uncapped, the mixture will settle itself in the oven. Bake in oven at 180 degrees for 35-40 minutes or until edges begin to "shrink" slightly and detach from the walls of the mold. If the surface tends to brown too much, lower the temperature to 160 ° but DO NOT open the oven door.

Leave in the oven for another 5 minutes, misshapen and let it cool then put in a paper bag (or in a covered portatorte) so that, holding a bit 'damp, remain soft. Let cool.

Pastry Cream:

With Microwave: In a bowl, beat the eggs with the appropriate sugar. Add the flour and orange zest. Mix well adding milk little by little. Put in the microwave at max power for about 9 minutes (turning every 3) or until it reaches the desired consistency.

Traditional: Beat the egg yolks with sugar. Add the flour. In another pan boil the milk with orange zest and remove from heat when bubbles. Milk diluted with flour. Put on the heat to a boil again and cook without stirring per circa 2 minuti a fuoco bassissimo.

Fate raffreddare la crema coperta da pellicola trasparente che deve toccare la crema stessa.
Assemblaggio:
Appena il pan di spagna sarà freddo, tagliate la calotta (la parte sotto dovrà essere più alta). Svuotate leggermente la parte inferiore e tenete da parte questa mollica con la quale creerete le briciole tipiche di questo dolce.

Spennellate con la bagna il disco inferiore, insistendo sui bordi che solitamente son semrpe più duri, non esagerate. Distribuite la crema sul disco inferiore finchè non lo riempirete completamente, ne occorrerà poco più della half.
Replace the cover, brush them with the rest of the wet, cover completely with remaining cream and place the bread on the surface of the sponge removed beforehand and making it slightly crumbled well join by creating a slight dome in the middle.
Place in the refrigerator for a few hours before serving sprinkle with powdered sugar to taste.