Pastel de frutas

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Pastel de frutas. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pastel de frutas is one of the most well liked of current trending meals in the world. It's simple, it is quick, it tastes delicious. It's appreciated by millions every day. They're nice and they look fantastic. Pastel de frutas is something that I've loved my whole life.

Many things affect the quality of taste from Pastel de frutas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pastel de frutas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few components. You can cook Pastel de frutas using 19 ingredients and 15 steps. Here is how you cook it.

#Pastel3

Ingredients and spices that need to be Get to make Pastel de frutas:

1. Bizcocho de vainilla
2. 300 g harina
3. 300 g azúcar
4. 4 pzas huevo
5. 2 cdas vainilla
6. 2 cdas polvo para hornear
7. 300 g mantequilla
8. 1 taza leche
9. Rellenado y decorado
10. 700 ml top cream vainilla
11. 250 g durazno en almíbar
12. 2 pzs kiwis
13. 250 g fresas
14. Encapsulado
15. 42 g grenetina
16. 375 ml agua
17. 10 g grenetina de fresa
18. 1 cda jarabe
19. 700 ml agua

Instructions to make to make Pastel de frutas

1. Tener todos los ingredientes pesados y el área de trabajo limpia.
2. Batir los huevos pieza por pieza para que doblen su volumen y agregarle la vainilla.
3. Acremar la mantequilla junto con el azúcar.
4. Incorporar la mantequilla con la harina y después agregarle los huevos batidos de manera homogénea con el resto de los ingredientes.
5. Vaciar la mezcla de la masa en el molde para hornear.
6. Hornear a 180°C hasta que agarre color y este ligeramente dorado.
7. Sacar del horno y dejar enfriar para que posteriormente se corte por la mitad.
8. Batir la top cream hasta que doble su volumen y cortar las frutas.
9. Poner una capa de la top cream y luego poner una capa con el durazno.
10. Cubrir con otra capa de top cream y poner la otra mitad del bizcocho, cubrir todo el bizcocho con la top cream y decorar con el resto de las frutas.
11. Meter al refrigerador el pastel mientras hidratamos las grenetina con los 375 ml de agua.
12. Poner la grenetina en baño María para que quede completamente líquido y le agregamos el jarabe para endulzar.
13. Sacar el pastel, ponerle alrededor un círculo de acetato dejando un espacio y para sellarlo ponerle top cream en la parte de abajo.
14. Mezclar el líquido de grenetina con el resto del agua y agregar el líquido en las orillas de paste poco a poco y meter a refrigerar. Volver a sacar y agregarle el resto del líquido cuidadosamente y refrigerar hasta que haya cuajado bien..
15. Sacar y desmoldar el pastel cuidadosamente.

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