Fruit cake (crostata)

"Crostata" is one famous Italian cake that you can find in many versions: the one with jam, with marmelade and the one with cream (the so called "crema pasticcera") and fruit, that I'll introduce today.
The cream has a lemon flavour thanks to the lemon peel, but you can also decide to use vanilla instead. You can choose the fruit you want...I went for kiwis, bananas, oranges and strawberries because of the amazing colour! :)

- Preparation time: 1 hour + 30 mins baking

-Ingredients (for a 24 cm baking tin):

For the dough:

230 gr flour

2 egg yolks

1 egg white

100 gr butter

100 gr sugar

½ baking powder packet

A pinch of salt

For the cream (crema pasticcera):

3 egg yolks

50 gr flour

50 gr sugar

500 ml milk

Lemon peel

2 kiwis

1 orange

½ banana

5 strawberries

-Preparation:

Pour the sifted flour in a bowl or on a floured pastry board, creating a hole in the centre. Then add sugar, fridge temperature butter in pieces, eggs, baking powder and salt. 

Quickly mix everything until you get an homogeneous dough. Wrap it in the clingfilm and leave it in the fridge for 30 minutes.

In the meantime prepare the cream. 
In a small pot mix eggs and sugar and while still mixing, add sifted flour, milk and a bit of lemon peel. 

Cook on a low flame and keep mixing until the cream gets thicker, then take it off the stove.

Take the dough from the fridge and on a floured pastry board roll it out inbetween two pieces of kitchen foil. After that, grease with butter and flour the baking tin and put the rolled out dough in it. 

Fill it with the cream. 

Bake at 180°C for 25-35 minutes. 

Once the cake it’s cooked, let it cool. In the meantime, wash, peel and cut the fruit. 
Once the cake is cold, decorate it with fruit and then serve it.

Buon appetito!

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