We're celebrating the 20th birthday with Petra Jelenić

Dessert: Bella

1 cake tin 30 × 25 cm

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Components:

• Dough with nutmeg
• Pumpkin seed flour biscuit
• Mileram custard
• Raspberries
• White chocolate
• Whipped sweet cream
• Fresh fruit for decoration

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Dough with nutmeg flour:

• 150 g butter-Zagreb butter at room temperature
• 6 egg yolks
• 100 g powdered sugar
• 200 g of soft flour (white wheat flour)
• 50 g nutmeg flour
• 8 g baking powder
• 1 lemon zest
• 120 g EURO-MILK Buttermilk

Sift the flour with baking powder and nutmeg flour

Prepare the 30 × 25 cm cake tin, line it with baking parchment

Preheat the oven to 180°C

Mix the butter, sugar and lemon zest until a frothy mix is created, then add egg yolks one by one into it.

Add the Buttermilk and flour in the mix.

Pour into the prepared cake tin and put it in the oven. Cool it once it is done.

 

Pumpkin seed flour biscuit

• 100 g butter-Zagreb butter at room temperature
• 200 g demerara brown sugar
• 190 g of soft flour (white wheat flour)
• 40 g pumpkin seed flour
• 8 g baking powder
• 2 g salt
• 2 eggs
• 1 egg yolk
• 125 g Greek Yoghurt GALOS
• 2 lemon zests
• The core of 1 vanilla bean
• 300 g raspberries (fresh or frozen)

Sift the flour with baking powder, salt and pumpkin seed flour.

Prepare the 30 x 20 cm cake tin, line it with baking parchment.

Preheat the to 180°C

Mix the butter and sugar into a frothy mix, add vanilla and the lemon peel. Add eggs and egg yolk. Start adding Buttermilk and flour alternately.

Pour the mixture into the cake tin, spread it evenly, put the raspberries on and arrange them and put it in the oven. Bake around 15 minutes - try to poke it, it must come out dry from the mixture.

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Mileram and vanilla custard

• 400 g EURO-MILK Mileram
• 400 g EURO-MILK Sour cream 20% milk fat
• 800 g Sweet cream
• 200 g egg yolks (approx. 10 pcs)
• 180 g demerara brown sugar
• 35 g gelatin powder
• The core of 2 vanilla beans

Mix sweet cream and gelatin powder in a smaller pot and let the gelatin swell.

Mix the mileram thoroughly with a blender for a while until it thickens. Store in the refrigerator until use.

Mix the yolks with sugar into a frothy mix. Add this frothy mix into the gelatin, add the core of the vanilla beans, vanilla beans and cook up to 83°C. Immediately remove from the fire and pour it into a bowl. Cool it on cold water or ice water so it cools down to 32° - 35°C. Stop the cooling, remove the beans and add refrigerated Mileram in the mix.

First, put the dough in the cake tin, then pour half of the custard. Put the few raspberries on the custard and spread it evenly. Put the biscuit on the custard, press it down a little. Pour the rest of the custard, spread it nice and even and store in the refrigerator until it tightens. Best overnight.

Cut the cake in 3 strips, each 10 cm wide.

Glaze each strip with sweet whipped cream and decorate with white chocolate decorations, whipped sweet cream and fresh fruit.