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The Doughnut



The picture is quite horrid, I know. I made a few days ago with little light and little care. These days I have a lot to do, not to mention that earlier this summer gives me the head (in a good way!) And in my spare time I just want to go to the beach and think about your next vacation!
Also I was not going to post this recipe, created by an emergency breakfast and want to try one release includes more than a year ago. It 'a sandwich tin too great for breakfast for two people, but at least once wanted to use it. Then I realized that this simple ring, a week apart from when I made it, has remained virtually identical to itself, soft and fragrant. Yes maybe now I'm hot it may be that the two remaining slices begin to walk alone, but that's another story ... Try it, it's perfect for breakfast in the morning.
The recipe I took from Wired New York Forum. I just replaced with the starch of the flour, and wet the end with a lemon syrup and sugar.

Ingredients: 175g flour 00


75g starch
250gr.

sugar 3 eggs 1 cup of yogurt vanilla
1 jar (the yogurt) bio-oil seeds (sunflower or corn) 1 tablespoon baking vanilla

For the syrup: juice of half a lemon, a couple of tablespoons of water and 4 tablespoons of sugar.


Whip the egg yolks with sugar until they become spumosi.Mescolando add the flour and baking powder, then add the yogurt. Fill the empty jar of yogurt with seed oil and add dough. Whip the egg whites into the mixture and add to bottom up. Butter the mold for the cake and pour in the mixture. Bake at 170 ° C in the oven until the cake is golden. It will take about 40-45 minutes (check the area with a stick) ..
Prepare a syrup with the lemon juice, water and sugar and brush the surface lightly. Let cool and serve! Strabo is kept covered with plastic wrap!

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sacripantina



was at least a month that I was fixing to try to do it. The sacripantina is a sweet Genovese made of layers of sponge cake soaked in liquor, and butter cream flavored with coffee and chocolate. It has a typical dome shape and is proudly displayed in the windows of pastry shops in the center. The cake is not very old: he invented the pastry chef Giovanni Preti in 1875, and his company still produces the (industrial), also in "snack".
I'm not fond of sweets, but this cake is really gorgeous, if you love the genre.
Since the amount of calories, my choice was to reduce the dose, making two small sacripantine. Let's say that one of the two we ended the dinner last night without too much guilt. And the other is ready in the fridge for today
:-) I had some doubts about the recipe of butter cream. frankly, are not yet able to understand whether there are the egg yolks (a kind of eggnog to combine butter cream), or not.
the end (thanks to Fiordisale !) I believe that eggnog is not needed. But the need of good quality butter, as the flavor will feel all right.


my
These doses:

180g sponge cake (prepared by you or purchased in pastry)

90g butter 100g icing sugar for dipping

dry Marsala wine 2 tablespoons rum 1 cup

small coffee 1 teaspoon cocoa powder 2
amararetti

dry sponge obtained from the same 8 discs (I made a little smaller than 6 2 and older, the base of the cake), removing the board, you have to keep aside. Whip butter with 80g sugar. Add the rum and divide in half the cream. We add one half cup of coffee, a little at a time, mixing well. In the other cocoa. Coat the molds with plastic wrap. Put the first disk of cake, sprinkle with marsala. Top with the coffee cream. Then put the second disc, wet and cover with the cocoa cream. Proceed as follows to run out by pressing gently to floppy disks soaked with precedenti.Completate on the last drive (the largest one, in my case) Wet, press, and close the foil over the cake and put in refrigerator for three hours. Will eventually have to forward a couple of tablespoons of cream to coffee, to complete the cake. Meanwhile
well crumbled macaroons and sponge cake rimansto (ideally in the mortar) and add the remaining 20g sugar. Spend three hours to pull out of the fridge and sacripantina rovesciatela on a plate. Spread remaining cream on top and covered it all with the crumbs. Keep in refrigerator until ready to serve!

ps: the dome shape I came, I'd need a special mold .... Next time I'll try a bowl. At the bottom was the first attempt, and I am quite satisfied!

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My strawberry cake "light"

This is the month of strawberries are in abundance, delicious and reasonably priced ... the urge to eat every day, you aprofittare ...

In my son's birthday and a day spent with friends I made two, one covered with whole strawberries, the other with a strawberry sauce.

I can not cook things that are too fat, with much butter or cream lots of sugar ... or ... this cake is my favorite, because it's really a strawberry cake "light "!!!!!

The base ... a very light sponge cake covered with a delicate vanilla cream made with eggs and a few over many whole strawberries. You can change by putting a strawberry sauce.
overnight in the refrigerator makes it tasty and enjoyable.

Ingredients:

Sponge
2 tablespoons water 2 eggs


100 g sugar 50 g flour 50 g starch


a pinch of salt 1 vanilla 1 teaspoon baking
Cream powder

(Doses for a container of 30 cm) 3 red


3 tablespoons sugar 3 tablespoons flour 3 cups milk

1 vanilla (I prefer to put in the hot milk the vanilla bean)

strawberry sauce
500 g strawberries 80 g of sugar

a deciliter of water
the juice of half a lemon

procedure

Fit the clear whites with two tablespoons of water, add the yolks, sugar, then gently remove non- the whole, flour, starch, vanilla and dose.

must be well mounted. Pour into a pan of 28 cm or 30 cm from the edge when raised e cotto si rovescia, ha un incavo che serve da letto per la crema.

Cuocerla in forno a 170° per circa 15 minuti, fare la prova dello stecchino, deve rimanere morbido, poi farlo raffreddare.

Nel frattempo preparare la crema: sbattere i rossi con lo zucchero, unire la farina, poi versare un pò alla volta il latte precedentemente bollito con la bacca di vaniglia. A chi non piace vedere i semi si filtra il latte in un pezzo di tela. La crema deve risultare un pò consistente.
( Se usate il contenitore più piccolo da 28cm è sufficente la dose di 2 uova, 2 cucchiai di zucchero.......e cosi tutto 2.. )

Tagliare una parte delle fragole a pezzetti, meterli in a saucepan with sugar, lemon juice, boil a few minutes, then blend in the mixer, you must obtain a smooth sauce.

The sponge cake is turned upside down and gets wet with strawberry sauce. Then Roveco cream and is applied with a spatula to the edges well.

here with our imagination holds the cream, with lots of strawberries, previously washed, whole cloves, or as each one preferiscie. To give you strawberries shine to dissolve a small amount of strawberry jelly, I do a little liquid, with a small brush is passed on the strawberries.
put in the fridge the next day and much better.


If you prefer to play cake with strawberry sauce, chopped strawberries do, meterle in a saucepan with sugar, lemon juice, boil a few minutes, then blend in the mixer, resulting in a smooth sauce. Leave out a few strawberries for decoration. Use 1 / 3 of the sauce will serve to wet the sponge, then pour the same dose of cream.

Soak 3 folgli of igelatina, wrung out, dissolve in hot sauce. Have a little cooling, pour the cream, level and decorate with strawberries left whole, put in the fridge.

"If the cream and the sauce is not very dense, left 15 min. In a freezer prior to overlay one another, "