Homemade Arabian cake with red fruits

If you try this homemade Arabian cake with red fruits, you will become a total fan of it. It is a cake with many contrasts, creamy and crunchy at the same time, full of semi-sweet, sour, toasted flavors,,,,,, a fresh and light cake that will drive you crazy!

INGREDIENTS: ( 6 servings)

Masa Brick
Raspberries or red berries of your choice
Powdered sugar
A handful of sliced almonds
4 egg yolks
50 gr flour
100 gr sugar
400 thousand of milk
50 gr butter
300 ml whipping cream (35% MG)
1 natural vanilla pod or 1 teaspoon vanilla essence
1 lemon peel

RECIPE ELABORATION STEP BY STEP: (click here to see video-recipe)

The first thing we will do is the diplomatic cream , which is similar to pastry cream but, for me, much better, because it is silky, never doughy or heavy:
Heat the milk with the seeds extracted from the vanilla pod and the pod itself in a large saucepan and add a teaspoon of sugar and the lemon peel (trying to keep only the yellow part, and not the bitter white part). Stir and turn off the fire when it is about to boil. Cover and let it infuse for 15-30 minutes.
In a separate bowl, beat the rest of the sugar with the egg yolks using a hand whisk until the cream is pale and creamy and the sugar has dissolved.
Add the flour and beat more, gently at first, until it is well incorporated, so that there are no lumps.
Then, with a fine strainer, strain the infused milk over it, little by little and stirring well. Be careful at this step! If the milk is still very cloudy or if you do not stir it quickly, the eggs may curdle.
Now we take this mixture back to the saucepan and cook at low power, stirring constantly, until it thickens, boils and acquires the consistency of custard or custard. This will take approximately 5 minutes. Remember that as soon as it cools it will thicken more.
Remove from the heat and, what will make it very creamy and smooth, add the butter to the hot cream, beating with the whisk until homogeneously blended.
Cover with plastic wrap in contact with its surface, so that it does not form a crust and let it cool.
In another bowl, and with the help of an electric whisk, whip the cream and set aside in the refrigerator.
Now in a frying pan, put a few drops of oil, heat over medium heat and add the almonds and toast lightly, shaking the pan a little so they do not burn, be careful.
The brick dough is very porous and dries quickly so do not take it out of the refrigerator until you are going to use it. The one I found came in a roll, if you can find it in circular sheets it is better. I had to cut a nice square piece and make with the scissors a big circle of a size a little better than a plate. I made three circles.
Then you have to put plenty of sunflower oil in a very wide frying pan, so that the slices will fit. Heat over medium heat but not smoking. Fry them one by one until they are golden brown, about 10/15 seconds on each side and then put them on absorbent paper.
When the pate cream is cold, gradually fold in the whipped cream. Let stand again in the refrigerator to firm up.
Now all that remains is to assemble the layers of the cake: place a crispy sheet on a nice plate, spread cream on top and repeat with the other layer until the last one, on which put the raspberries or red fruits that you like in the center, sprinkle the toasted almond slices on top of the cake and a little powdered sugar.
It is important that you assemble it before eating, because if you do it with too much time, the crunchy layers will soften with the humidity of the cream.

I hope you like this one very much homemade arabian tart with red fruits and surprise your family, friends or guests with it!

I remind you that you can receive my balanced and varied menus, a different one every week, and designed according to WHO recommendations, as well as the step-by-step recipes, which I publish every week on my instagram @cocinayviajes , where you will also find many other recipes, as well as step-by-step videos on how to make them and a lot of recommendations of trips, restaurants, products, etc.

I encourage you to follow me to learn to eat well or better !

With all my love,

Mireia Alum

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