Regina cake with Thermomix

Preparation of Regina Cake with Thermomix

CUSTARD CREAM

1. First we will make the pastry to cool
2. Add all the ingredients to the glass, except for the essence,
3. 7 minutes / 90°C / speed 4
4. later
5. 5 seconds / speed 9
6. We move to a bowl and pour the essence, stir. We cover the skin with film (in contact with the cream), so as not to generate a scab. Let it cold down

PUFF PASTRY

1. Roll out the dough a bit with a rolling pin and sprinkle with flour so it doesn’t stick to us.
2. Take the 22 cm diameter ring from the mold, place it on top of the dough, and cut its circumference.
3. We will put baking paper on the base and sides of the mold.
4. With the leftover dough, we cut strips about 3 cm wide and we place them around the walls of the mold.
5. With this dough, it will give us to cover the strips 2 times (one on top of the other), so that they adhere well, we brush the dough with a bit of milk.
6. Prick the base dough with a fork. We place baking paper and legumes on top, to make weight and not swell with baking
7. Preheated oven to 200°, heat up and down
8. We bake 15 min
9. Then, being careful not to burn ourselves, we remove the paper and the legumes and bake for 10 minutes so that it toasts a little. Turn off and let cool on rack

CAKE ASSEMBLY

1. When it has cooled, we unmold.
2. Place on a serving plate, the pastry pan must be cold, fill to the level of the puff pastry, smooth with a spatula, we will have assembled the cream
3. with butterfly on blades, at speed 3″5
4. vegetable mine has mounted on
5. 1 minute / 30 seconds
6. Place in a pastry bag and decorate over the cream, spread the almonds.
7. We take to the fridge for about 2 hours so that the cream takes more consistency
8. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION