Springtime Tart

Do you want to celebrate spring with a soft and delicious dessert worthy of this season? Prepare the SPRING CAKE! 

Change is in the air, the colors become more vivid, the evenings longer, everything is reborn... It's spring! The season that brings with it the desire to shake off the grayness of winter and start again with newfound energy has finally arrived. To inaugurate this magnificent time of year I created this colorful dessert, rich in aromas and varied flavors. The fruit peeps out over a bed of white cream and sugar paste. In short, it's just like spring... Under a mantle as white as the last snow on the meadows, hides an explosion of colors!

At the end of the special spring menu a cake that in the meeting of flavors and textures announces the delicate harmony of summer. The sunny red of ripe tomatoes and the translucent green of asparagus draw a play of colors on a soft lemon Chantilly, scented by the lively aroma of limoncello.

Ingredients 

FOR THE LEMON CHANTILLY

800 g whipped cream

600 g custard

15 g gelatin sheets

the grated rind of 1 lemon

20 g limoncello

FOR THE TOMATO & ASPARGUS 

400 g tomato 

300 g asparagus

200 g sugar

18 g gelatin sheets

FOR THE LIMONCELLO SYRUP

200 g water

200 g liquid sugar

50 g limoncello

 

FOR FINISHING

400 g tomatoes

300 g asparagus

400 g sponge cake

neutral cold gelatin to taste

Preparation

For the tomato and asparagus with the sugar, add the gelatin sheets previously soaked and mix well; Add the rest of the cold puree and mix carefully. Pour the mixture inside a steel square with the side of cm, resting on a baking sheet, after having created a base of plastic wrap by adhering the latter to the outer walls. Put in the freezer. For the lemon Chantilly, add the grated lemon peel to the custard, then heat a part of this mixture and add the gelatin sheets previously soaked; Mix well so as to melt the gelatin, add the rest of the cold cream and limoncello and finally lighten everything with the whipped cream, stirring gently from bottom to top. For the limoncello syrup mix all the ingredients well. Put a steel picture with the side of 24 cm on a sheet of acetate resting on a baking sheet; Place slices of tomato and asparagus on top of the cake, leaving empty spaces between one piece and another. With the help of a piping bag, place half of the lemon Chantilly cream and level well with a spatula. Cover everything with a square of sponge cake soaked in limoncello syrup and freeze. Remove the picture and complete with a decoration of fresh polished tomato and asparagus.