3 March 2013 // flaviabi
Yesterday was Giovanna’s birthday and this was her cake!
3 discs of sponge cake (recipe here)
300 gr. Ricotta (cow)
300 gr. Ricotta (sheep)
200 gr. Icing sugar
150 gr. bitter cocoa powder
150 gr. cream
Half a glass of brandy
80 gr. pine nuts
Sift the ricotta and mix them together, mixing well. Whip the cream with half the sugar ,when ready add it to the ricotta, adding the remaining sugar. Divide the mixture in half, on one add cocoa powder and two tablespoons of brandy. Cut the sponge cake into three layers, brush the first layer with the remaining brandy, spread the ricotta white, put the second layer and spread the brown ricotta, add the third layer and spread with honey and sprinkle with pine nuts.
Category I dolci | Tags: birthday's cake,cioccolato,ricotta,torta di compleanno | No Comments
75 gr. White flour
1 pinch of salt
150 gr. sugar
75 gr. Potato flour
To prepare the sponge cake, divide the egg whites from the yolks putting them in two separate large bowls, start to beat with the help of electric whisk, egg yolks with half the sugar until the mixture is fluffy, puffy and light yellow.
Beat now the egg whites until glossy and after about five minutes when they are already quite swollen and white, add the remaining sugar. Continue to whisk for a few minutes. Mix together the egg whites to the yolks and mix well. At this point add the flour and potato flour sifted together, pouring the mixture through a sieve to make sure that no lumps are formed.
Mix everything with a wooden spoon until the mixture is smooth, being careful not to remove it. Grease and flour a round baking pan and pour the mixture.
Take preheat the oven to 180 degrees and bake your sponge for at least 35-40 minutes without opening the oven in the first half hour of cooking, otherwise it collapses.
Category I dolci | Tags: PAN DI SPAGNA,SPONGE CAKE | No Comments
25 February 2013 // flaviabi
140 gr. flour
150 gr. plain yogurt
80 g sugar
50 g butter
1 teaspoon of vanilla
1 kg of pears
100 gr. Chopped hazelnuts
Pour into a bowl the flour, sugar, and egg yolks, when well fitted add egg whites, yogurt, vanilla and melted butter. Peel pears and cut into thin slices. and thinly sliced pears (ripe but firm) and add to the mixture. Also incorporates the finely chopped hazelnuts in a food processor (you can buy them already ground into flour). Pour the mixture into a cake tin (MD 24 cm) greased and floured and bake in a preheated oven at 180 degrees for 30 minutes. Sprinkle the pear cake with icing sugar and serve
Category I dolci | Tags: CAKE,DESSERT,PEARS,PERE,TORTA PERE E YOGURT,YOGURT | No Comments
4 November 2012 // flaviabi
This is a basic dough which can be used for lots of preparation: my pancakes, filled pancakes or whatever!
1 kg. white flour
1 lt beer
oil to fry
Mix when the flour with the beer to obtain a soft and elastic dough. Do not add any salt or sugar so you can use it for both solution. In my case I did serve it with honey and almonds as dessert, and with a marinade of cherries’ tomatoes with basilc garlic and chilly. Delicious!
Category Antipasti: vari, I dolci, Senza categoria | Tags: arvoltolo,PANCAKES,tortucce,Umbria | No Comments
21 October 2012 // flaviabi
yes……so long I did write on my blog, but cooking all day long (with lots of joy!), take lots of time.
So I want to celebrate my coming back telling you about a delicious cake THE STONG CHOCOLATE , easy but absolutely fantastic. By the way it is without flour Sweety (my lovely daughter, allergic to gluten)!!
370 gr. bitter chocolate
250 gr. sugar
250 gr. butter
150 ml water
Wik the eggs with two spoons of sugar. Put the remaining sugar with water and boil. When boiling add the chopped chocolate and stir. Take out from the fire and add choppend butter. When perfectly melted add this mixture to eggs. Put evertything into a pan (better with paper and removable ring) and cook at 170° for 45 minutes. Serve it cold!
Category I dolci | Tags: cioccolato fondente | 2 Comments
16 April 2012 // flaviabi
Matteo (one of the mads of our Hosteria) decided to call it in an Italian way BRUNI’ and so it is the name!
175 gr. butter
2 tablespoons bitter cocoa powder
200 gr. bitter chocolate
100 gr. flour
1 teaspoon baking powder
60 gr. hazelnuts
1 pinch of salt
200 gr. sugar
Cut the chocolate into small pieces. Melt the butter over a gentle heat in a saucepan, add the chocolate cut into small pieces and cocoa powder and mix everything. Let it cool. Whip the eggs with the sugar using the mixer and add the melted butter with the chocolate, flour, eggs and coarsely chopped hazelnuts, and yeast. Work it well. Pour the mixture into a mold (diam.25 cm) with parchment paper. Bake it for 35 minutes at 180 °. Let cool and cut into cubes. Serve it with cream Vin Santo (dessert sweet wine) ….. Good good very good!
Category I dolci | Tags: BROWNIES,cioccolato,MATTEOHAZELNUTS,NOCCIOLE | 2 Comments
5 March 2012 // flaviabi
Ingredients for 6-8 stencils: 2 eggs, 80 g sugar, 30 g of flour, 100 g of butter, 100 g of dark chocolate.
Put eggs and sugar in a bowl and mix well. Then add sifted flour, stirring constantly to mix well. Melt bain-marie butter and chocolate, let cool and add it to the egg and sugar previously obtained and stir well to mix. Butter the molds and pour the mixture, and then bake at 200 ° C for about 10 minutes. Serve hot ….. The outside will be crispy and the center of the cake will be soft and creamy.
Category I dolci | Tags: CHOCOLATE CAKE,TORTINO DI CIOCCOLATO | No Comments
4 February 2012 // flaviabi
With these doses are approximately 70 frappe
500 gr. gluten free flour
70 gr. butter
3 eggs plus 1 egg yolk
1 pinch of salt
80 gr. sugar
Baking powder 6 g.
1 sachet of vanilla
5 tablespoons rum or other liquor
Wildflower honey for dressing
Oil for frying
work the flour with eggs, put a pinch of salt, sugar, baking powder, vanilla and butter at room temperature. Begin to work the dough and add the liqueur .Knead the mixture well until mixture is smooth and compact. Let stand one hour. Roll out the dough into a sheet as thin as possible (unfortunately with gluten free flour is not thin). Cut into strips, approximately 3 cm wide and 10 cm long. Heat the oil in a large skillet and fry frappe until golden brown . Dry the frappe and season with preheated honey .
Category I dolci | Tags: Carnevale,carnival ribbons,frappe,gkuten free,senza glutine | 4 Comments
3 February 2012 // flaviabi
Today I decide to use like this my dose of calories for lunch, ……
My grandmother used to say that the real strufolo, is done without a ”cartina” (yeast) and when it fries it turns on its own, without being touched … and it’s true!
Ingredients for about 25 strufoli
360 g of flour
4 tablespoons of sugar
grated rind of one lemon
two tablespoons of rum and two of anisette
4 tablespoons of extra virgin olive oil
frying oil to cook
Wildflower honey for dressing
Mix all ingredients well handling the dough patiently for at least 20 minutes. Let stand for 1 hour, then fry in hot oil until golden brown. Once dry frying, flavor with warmed honey.
Category I dolci | Tags: Carnevale,Carnival,DEEP FRY,HONEY BALLS,miele,STRUFOLI | 4 Comments
31 January 2012 // flaviabi
PANCAKES with custard
150 gr. flour
10 gr. of butter
250 gr. of water
custard: 2 EGGS-2 AND A HALF SPOONS OF FLOUR-4 SPOONS OF SUGAR-500 ML. MILK –LEMON PEEL- A piece of cinnamon
Put a saucepan with water and butter, when it begins to boil, add the flour
all at once and stir vigorously until the mixture becomes a “ball” and is detaches from the edge. Cool the mixture and add one egg at a time, mixing well before adding the next. Take a spoonful of the mixture (I suggest you to use a small spoon, so you can eat more!) and fry in hot oil. Make the custard: Mix reds with a little ’milk, sugar and flour, add more milk, lemon peel and apiece of cinnamon, cook over medium heat stirring constantly with a wooden spoon. When pancakes are cold fill with cream and sprinkle with sugar.
Category I dolci | Tags: Carnevale,castagnole,crema pasticcera,custard,dlolci fritti,PANCAKES | 7 Comments