Seasonal fruit cake with creme
Ingredients for 10 to 12 people
_
For the base: 250gr golden biscuits, 120gr butter
For the lemon pastry cream: 500gr milk, 240gr egg yolks (16 approx), 80gr sugar, 60gr cornflour, 8 sheets gelatine (= 16gr), zest and juice of 2 lemons
For the Italian meringue: 350gr sugar, 100gr water, 350gr egg whites
Method
_
Boil the sugar and the water until it reaches 121º C. Combine the egg whites with the cooked sugar until firm and mix with the tempered lemon creme. Place in a mould and leave covered with plastic film a few hours.
Mounting: Decorate with seasonal fruits to your liking. If not serving immediately, brush with apricot jam (heated with a little water) so the fruit maintains its freshness.
