coffee or fruit tiramisu, a very popular Italian dessert, is believed to have been invented in Treviso, Italy, at the restaurant Le Beccherie in the late 20th century. Interestingly, the tiramisu recipe was only first published in 1968.
For this revisited birthday strawberry cake, I slightly increased the proportions of my classic sponge cake to be able to use 3 molds of 22 cm in diameter instead of a large mold of 22 cm in diameter and 5 cm in height. I calculated the ingredients again with 5 eggs and then I obviously reduced the cooking time to 7 minutes instead of 20 minutes.
Sweet shortcrust pastry, I won't go into the origins of this preparation. I'm proposing the recipe for a sweet preparation, as I'd like to propose a blueberry tart soon. I've already made the shortcrust pastry, and as the recipe is virtually identical, I'll take this opportunity to use the previous images for a smaller tart, 22 cm in diameter.
I'm proposing the recipe for plain shortcrust pastry for sweet preparations because I'd like to propose a pear-amandine tart soon. I hadn't heard of pâte à foncer because you can buy pizza dough, puff pastry or shortcrust pastry in shops, and I originally wanted to make a "homemade" shortcrust pastry, but my research changed my mind.
