Pastel de galletas y crema pastelera (5 o 6 ingredientes)

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Pastel de galletas y crema pastelera (5 o 6 ingredientes). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Pastel de galletas y crema pastelera (5 o 6 ingredientes) is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pastel de galletas y crema pastelera (5 o 6 ingredientes) estimated approx 30 minutos.

To get started with this particular recipe, we must prepare a few ingredients. You can have Pastel de galletas y crema pastelera (5 o 6 ingredientes) using 7 ingredients and 9 steps. Here is how you cook that.

Es sencillo de preparar y lleva ingredientes que todos tenemos en casa.

Ingredients and spices that need to be Take to make Pastel de galletas y crema pastelera (5 o 6 ingredientes):

1. 24 galletas María rectangulares
2. Moscatel (o licor sin alcohol, o leche)
3. 3/4 l. agua
4. 100 g. harina común
5. 300 g. azúcar blanco
6. 1 cucharadita (de postre) de colorante naranja en polvo (el que se usa para la paella)
7. Cacao amargo (o azúcar glass). El azúcar glass la consigues moliendo el azúcar normal en el molinillo

Steps to make to make Pastel de galletas y crema pastelera (5 o 6 ingredientes)

1. Poner el agua a calentar (sin que hierba) en un cazo.
2. Mezclar en una olla amplia la harina, azúcar y colorante.
3. Verter el agua caliente sobre la mezcla y remover bien, para evitar los grumos.
4. Poner la olla al fuego y calentar, removiendo constantemente (para que no se pegue), hasta conseguir el espesor deseado. Tener en cuenta que al enfriar aún espesa algo. Esperar que se enfríe un poco la crema.
5. Poner en un molde rectangular una capa de crema. Colocar encima 8 galletas remojadas en el Moscatel (pero sin dejarlas dentro del mismo, para que no se empapen demasiado). Repetir estos dos pasos dos veces más. Terminar (si ha sobrado) con una capa de crema, alisándola bien con una espátula.
6. Meter al frigorífico y dejarlo enfriar (mínimo 2 horas) para que se mezclen los sabores y se compacte bien.
7. Espolvorear, con un colador, cacao amargo por encima (si hemos terminado el pastel de galletas con la crema pastelera), o con el azúcar glass (si ha sido con las galletas).
8. Poner una cucharilla de postre (boca abajo) en el centro del pastel y espolvorear alrededor con cacao (o con azúcar glass).
9. Nota: Si se desmolda en una bandeja, para el proceso, antes de empezar a montar el pastel cubrir la base y paredes del molde con papel film, para que así sea más sencillo. Una vez dado la vuelta al molde sobre la bandeja, sólo hay que retirar el papel film.

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