cream cake and chocolate brown
you ever wanted to try a recipe and leave it stacked together instead of so many other? Yes, that's what happened with this cake. Saturday evening while trying to sort out between stacks of pages of newspapers and loose papers, I also found this gem. To be honest the original version seemed a little Scarsini, so here's the whole revised and corrected.
for the base
4 eggs, 125g flour, 125g sugar, 60g of butter, a pinch of salt, half a bag of baking powder, vanilla essence in the cream drops
2 dl cream Fresh, 200g of purée to stuff
100g of dark chocolate and 50 g of fresh cream plus 100 grams of dark chocolate for the dough to the edge of the cake, brown or brown glacè for garnish.
in a pan in a double boiler whisk the eggs with sugar until become very swollen, remove from heat, cool and add a few drops of vanilla extract, flour and melted butter cold, bake 40 minutes at 180 degrees.
Once very cold cut the cake in half and moisten with a wet cake or syrup to which you can add a spoonful of purée. Mount
the cream, combine the chestnut puree and the sweet stuff.
Melt the chocolate in a double boiler, combine the cream heated separately and let cool. Once you install everything very cold with the electric whisk until creamy soft and fluffy. Cover the cake and smooth good conil back of a knife or with wide spatula. Melt the remaining 100g of chocolate and then spread it on lightly greased baking paper with a little oil. Just begins to harden cut strips of paper and joining them on the edge of the pie. Once the chocolate very cold, remove the paper at the center and garnish with chocolate shavings, a little powdered sugar and brown for the border at will.
As usual a few million calories to the diet but we'll do in the spring, word crocodile!
Monday, November 19, 2007
Sunday, November 4, 2007
Counter Strike Source Lite
this year 's pumpkin will, beginning with the ravioli, the velvety, jam and marzipan gourds
this enormous and very bad, has been to shed light nearly all night in front of the house, well raised and visible to the various monsters in search of sweets
literally go crazy for marzipan, then the real problem was ... not eat all the time!
pumpkin jam and almonds prepared for the event 2 weeks before and well hidden, away from the usual greedy
generally use the almond paste for decorations, simple to prepare, in practice are passed to the mixer for so many almonds brown sugar, adding a few drops of wanting water or egg white. Marzipan, which is used for classic Sicilian cakes includes the addition of glucose and sugar cooked, using a quarter of the total weight of almond dough with a great saving. The result is very similar if we consider that the almond paste is easy to work with the addition of icing sugar to roll it out and bring it to the desired consistency and moisture.
here is the base used, a spongy cake with yogurt, cut in half, soaked in fruit juice to fish, stuffed pumpkin jam, spread once reassembled with another thin veil of jam including the border. The whole is then coated with real chocolate icing. The full recipe ... as soon as possible :-))
this is the result, including mouse, not a show?
Marzipan
for about 2 pounds of pasta need 500g caster sugar, 250g of sugar, 250g of icing sugar and 500g of blanched almonds.
this type of pasta is to use raw, unlike that used for petits fours that can go in the oven.
Put the granulated sugar in a saucepan with 1 dl of water and 60g of glucose. Cook the syrup up to 115 ° and frothing from time to time.
Mix the almonds in a blender with the sugar icing for at least 2 minutes. Pour in hot syrup and add the remaining sugar. Blend for a minute and let cool.
At this point the dough is ready, you can color and create the various forms we can help with icing sugar and corn starch to the board or better yet a marble
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