ENGAGEMENT CAKE

ENGAGEMENT CAKE

SPONGE CAKE, CREAM, WHIPPED CREAM AND HEARTS DRAWN WITH CARAMEL.

BIRTHDAY CAKE SIMPLE

 BIRTHDAY CAKE SIMPLE

SPONGE CAKE, CREAM, CHOCOLATE, WHITE CHOCOLATE.

TORTA DI COMPLEANNO SEMPLICE

PAN DI SPAGNA, CREMA, CIOCCOLATO, CIOCCOLATO BIANCO.

The "sanguinaccio" recipe

The pudding - dessert spoon you eat together to chat or ladyfingers. Typical of Carnival

ingredients:

     1 Litre of milk
     80 g of starch
     200 g of chocolate (bitter)
     500 g of sugar
     200 g. dark chocolate
     100 g butter or margarine
     1 sachet of cinnamon
     1 sachet of vanilla

In a saucepan, pour in the cocoa, sugar and starch, stir and add milk, stirring constantly, slowly.

Place the pot over low heat, add butter, chocolate and always scrambling to bring the whole boiling. Turn off and add the cinnamon and vanilla. Leave to cool.

Le chiacchiere o bugie (sweet of Carnival)

Ingredients
 250 g of flour2 eggs25 g of butter20 g of granulated sugara small glass of brandysugar abundant oilfor frying (or lard)a pinch of saltToolsThe pasta machinea wheel cutterequipped with a pan to fry basketPreparation
 Prepare the ingredients Let soften the butter from the refrigerator and cut into small pieces. Gather the flour, mix in the salt, make a fountain, combine the granulated sugar and pour in the middle of the lightly beaten eggs and bits of butter.

 Work to Begin kneading the dough with your fingertips: the first mix the eggs and butter with the sugar and flour, then pour a glass of brandy and knead the dough with both hands by combining, if necessary, even a little 'brandy.

 Divide into pieces When the pasta is homogeneous, a ball, cover with a towel and let rest for half an hour, take it back and divide it into 3-4 pieces. Flatten a piece and pass between the rollers of pasta machine set on the space larger.

 Roll out the dough rolls Bring a notch and ripassatevi the dough, folded into 3 parts, introducing it in the opposite direction to the previous year. Repeat a few times, then continue to spend the dough between the rollers squeezing as space, until the last notch.

 Cut out the shapes Continue this until you have laid out all the dough, then, with a toothed wheel, cut the dough into rectangles about 10x6 cm and 10x2 cm strips of approx. Slit in two points and rectangles softly knotted strips.

 Fry the Heat plenty of oil in the pot talking to the fried, while it is hot, soak up the chatter, turn it gently, drain well browned, place them on absorbent kitchen paper and sprinkle with powdered sugar.

Saint Honore Cake at home

Ingredients for the sponge cake125 gr. Cake flour, 120 gr. sugar, 3 eggs, 1 pinch of salt, the grated rind of half a lemon, 4-5 gr. (Half a sachet poor) of baking powder for cakes.Ingredients for cream:3 egg yolks, 100 gr. sugar, 80 gr. of flour, 500 ml. milk, grated whole lemon (yellow part only), 250 ml. of sweetened whipping cream, 1 heaping tablespoon of cocoa.For the decoration:7-8 small puffs ready, 100 ml. sweetened whipped cream, chopped hazelnuts.For the caramel:2 tablespoons sugar, 1 tablespoon of water.For the syrup:150 ml. of water, 150 gr. of sugar, 150 ml. rum or orange liqueur.Preparation:Preparation of SpongeIn a bowl fitted to cream the eggs and sugar, add a pinch of salt, the grated rind of lemon and gradually the sifted flour, add baking powder sifted for last. Pour the mixture into a buttered and floured baking pan of 22 cm. and bake in a preheated oven at 180 degrees for about 40 minutes. After the cake baked let it cool.Preparation of creamIn a saucepan fitted to cream the egg yolks with the sugar, gradually add the sifted flour and add milk stirring constantly flush and lemon peel, place the pan on the stove over a medium flame and stir with a wooden spoon stirring in the same direction until the cream thickens.
Remove cream from heat, remove the lemon zest and let cool, stirring occasionally to prevent the development of the skins surface. Then add the whipped cream to the cold stirring gently from bottom to top. If the cream becomes too soft, put it in the fridge to make it firm.Preparation of caramelIn a saucepan put the water with the sugar, stir and boil slightly; remove from heat and add the liqueur chosen. Leave to cool.Fill the puffsSyringe filled with a pastry cream with the cream puffs. Put a pan on the fire-stick with the 2 tablespoons of sugar and a tablespoon of water, you still liquid caramelize and remove from heat and quickly dip the top of each puff, bring the cream puffs on a plate and let them cool.Final phase: Preparation of Saint HonoréTake the sponge cake with a knife and cut the crust all over the side, then cut the sponge cake into 2 discs and pour the syrup prepared. Put in a bowl 5-6 tablespoons of white cream in another bowl put another 5-6 tablespoons of cream and add a heaping tablespoon sifted cocoa, stir gently until a uniform color, then put 2 bowls in the fridge .Pour remaining cream in a part of the lower cavity of the cake and smoothed with a spatula, close with the hard top and side edges of cake and spread with remaining cream.Sprinkle the edge of the cake with chopped hazelnuts. Arrange the cream puffs crown on the cake, leaving a small space between each other. Whip the cream for decoration and flourishes with a syringe in the spaces formed between puffs.Cake DecorationShoot the 2 bowls from the fridge and with the help of piping bag or syringe with nozzle cake of your choice, decorated the cake alternating with the white chocolate cream.Put the cake in the refrigerator until ready to serve.
Please note thatFor the amount of wet Regulator to your liking.In place of the hazelnuts, you can use the crumbled biscuits.The ingredients for the cake is a sponge cake with a diameter of 22 cm. You can also use a recipe of your choice to make sponge cake

APPLE CAKE AND WALNUTS

INGREDIENTS
200g flour
170g of sugar
150g of butter
3 eggs
3 apples
chopped walnuts to taste
1 lemon
a packet of baking powder
milk

PREPARATION:

  To begin peel the apples and make it into cubes and 2 thin slices, sprinkle with lemon to prevent blackening. Then mounted the egg whites until very firm.

apple and walnut cake, cooking, recipes, recipe, nuts, cakes, cake, apples, recipes, recipes from Sardinia, crostataIn another bowl, beat the egg yolks with the sugar and melted butter in a double boiler, stir in the flour a bit 'at a time, the yeast, then add the egg whites beaten stiff. If the dough is too stiff, add a dash of warm milk

The dough should be soft but not fluid. Finally, add the diced apple and walnuts and pour mixture into the mold.

Decorate the surface with apple slices and bake at 180 degrees in a convection oven for about 40-45 minutes.

Apple pie

This delicious apple pie I got it from the site "Kucinare.it" in a morning when I was in crisis about what to prepare for a fresh invitation to dinner unexpectedly. Unfortunately I have the habit of not buying sweets, why not eat them, but to make them at home even if they are invited. And I must say that I have drawn the conclusion that even people whoreceive a homemade cake like it more than the usual sweets are bought in the bakery.
After so many compliments on the delicious apple pie, I have expressly acknowledged that it was the first time I did an apple pie, and the wonder grew even more! I was reallylucky to have a good result the first time I made this recipe, but basically it is very easy to do.

Ingredients
200 grams of flour
130 g sugar
2 eggs
60 grams of soybean oil (or of extra virgin olive oil)
½ packet of baking powder
Half phial of orange juice (although it would take the grated lemon peel, but I had not)
A cup of milk
2 apples cut into slices
Sugar for sprinkling (I used a bit 'of white sugar and a bit' of sugar cane)


Preparation

     * Beat eggs with sugar, add the oil, the little bottle of orange juice, flour and yeast dissolved in a cup of milk.
     * Pour the mixture into a greased and floured baking pan of 28 cm. (I used the moldto make the pie and the cake came also embroidered at the edges)
     * Place the apples in a radial pattern to decorate.
     * Sprinkle with a little white sugar and cane sugar and bake at 180 degrees for 35minutes (time can vary, depending on the type of oven).

Panettone

Panettone recipe, after having submitted the recipe Pandoro, I want to show you therecipe for Panettone, the classic Christmas cake, I assure you that if we continue wellmy process and my recipe Panettone prepare a far better than what is usually buy ....
For the preparation takes time, but not particularly difficult, I recommend everyone to try to remember that it is always better because the product prepared in house or bought in supermarkets, etc. ..
Now let's see what you need and how do we proceed to the preparation of Panettone.

Ingredients:

750 gr flour
300 gr sugar
250 gr butter
200 g raisins
80 grams orange peel and lime peel
brewer's yeast
6 eggs
Almonds (to decorate, not essential)
salt

Panettone Preparation:

Let us begin, take the flour, add the yeast (previously dissolved in hot water), and mixby adding 's water (not too much) and knead well until dough ball n consistent, at thispoint we do a' engraving on the surface of the loaf and covered and let rise in warm place for an 'hour or until they have doubled in size.
Now melt the butter in a double boiler, whisk together the sugar 6 egg yolks's egg, apinch of salt and the grated lemon rind.
Now that the 'dough has risen, add the butter first, then the egg yolks with sugar, thenadd the diced candied fruit and raisins previously softened in warm water, dried andfloured.
Now all that remains is to bake our Panettone, then grease a round mold with high sides and arrange the dough, practically on top of a screwdriver and press on thealmonds (if desired) for decoration. Bake at 200 ° C for about 10 minutes, then lowerto 170 ° C for another 30-40 minutes, your Panettone is ready!