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Per la preparazione della crema di mandorle: in una ciotola lavorare a pomata il burro con un cucchiaio di legno, quindi aggiungervi lo zucchero a velo unito alle mandorle setacciando il tutto sul burro. Mescolare fino a ottenere un composto granuloso. Incorporare anche l’uovo e mescolare nuovamente. La consistenza della crema deve essere liscia e omogena. Unire anche il rum e la maizena, mescolare nuovamente, coprire con la pellicola e lasciare riposare in frigorifero.Per preparare la crema pasticcera: in una casseruola portare a bollore il latte. Nel frattempo, sbattere i tuorli con lo zucchero e unire la farina, versarvi sopra il latte bollente e continuare a sbattere il tutto con una frusta. Trasferire il tutto in una casseruola, accendere il fuoco e cuocere dolcemente la crema, continuando a mescolare, fino ad addensamento. Lasciare raffreddare.
Per preparare la crema frangipane: unire e amalgamare le due creme, un cucchiaio per volta.
Per preparare il galette du roi: ricavare 2 cerchi di pasta sfoglia del diametro desiderato e riporne uno su una teglia foderata di carta da forno. Pennellare il bordo del cerchio con l’uovo sbattuto creando un bordo di 1 cm. Stendere la crema frangipane al centro del cerchio di pasta sfoglia lasciando il bordo libero di 3 cm, coprire con il secondo cerchio di pasta e premere bene lungo tutto il bordo in modo da sigillare. Pennellare tutta la superficie del dolce con l’uovo sbattuto e, con la punta di un coltello, partendo dal centro, disegnare dei semicerchi in superficie, come a ricreare una “girandola”. Dentellare il contorno del dolce creando una sorta di grande fiore (volendo si può usare anche una rotella dentellata) e forare la superficie del dolce, creando un foro più grande al centro, in modo che esca l’aria. Riporre il dolce in frigorifero per 30 minuti.
Trascorso il tempo, cuocere in forno preriscaldato a 200°C per 15 minuti. Quando il dolce risulta ben gonfio e dorato, abbassare la temperatura a 180°C e continuare la cottura per 15minuti.
Servire il dolce caldo o tiepido.
Torta dei re
RSI Ricette 29.04.2019, 08:27
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