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Campagna cake (Country cake)
Ingredients:
. rice puff pastry
. country cream
. nut granules
Country cream:
200g Virgilio milk
100 gr Virgilio cream
150 gr castor sugar
90 gr egg yolks
21 gr potato flour
grated lemon peel
Method:
Boil the milk with the cream. Beat the egg yolks with castor sugar and potato flour and add to the boiled milk and cream. Cook until the cream thickens then ad the grated lemon peel. Line the puff pastry tin with oven paper. Arrange tinned pineapples along the sides and pour in the cream mixture. Bake in the oven at 200°C for approximately 20 minutes, cool and decorate with raspberries. Cover with gelatine before serving.
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