Tag: biscuits

The playlist for cooking the biscuits and lemon cream cake – Italian Cuisine

The kitchen is a symphony of smells, colors and flavors. So, while we are on the stove, it is nice to listen to the music that we like and that matches with our recipe. Here is the soundtrack that will keep us company while we prepare the cake with biscuits and lemon cream

When you decide to make a dessert, it's always a wonderful day. That's why we chose Blasco to open the playlist that will be our soundtrack during the preparation of this solar Cookies cake and lemon cream. Okay, peering out of the window there is only the grayness of winter and the rain that falls as if there was no tomorrow. But the yellow of the lemons that we are cutting and the orange of the eggs that we mix with the sugar and the flour awaken our most beautiful memories: the glow of the summer and the warmth of the sun that descends from an increasingly blue sky. We can also hear the sound of the sea, a few steps away from us. And over there, on the horizon, maybe we also see a strange yellow submarine peeping out from the blue surface.

So, while we mix our compound on the stove for ten minutes, it will not be difficult to even imagine the warmth of the tropical countries; fantasize a trip to Mexico, among clouds, beaches and Aztec pyramids; or dream of our bright Italian south dancing the taranta. And then, handling the biscuits to be rolled out and crumbled, we unleash ourselves in small, quick little steps in the narrow confines of a few tiles in our kitchen. But for us, it's like dancing on the world!

What if it was a love triangle? Why not? Adam, Eve and the Cookies cake and lemons cream to act as a convict, as a trait d'union. After all, eros and throat are almost one thing, right? This is also told by the visionary Dante, who in his Inferno puts lustful and greedy ones next to each other (II and III circle). But do not worry: there is only winter out there, not hell, and some sins we can even give it to us, come on! For today, the motto is: free everyone!

Well, the cake is in front of us, in all its splendor. You just have to wait for it to cool. We look at you pleased and satisfied. And it does not matter if it did not come out perfect: for us it's beautiful, like every buckskin it's nice to mom soja. And then we raise our arms as a sign of victory and at the top of our lungs: "We are the champions, we are the champions …".

Listen to Spotify our playlist for cooking the Winter Cake!

Recipe Cake with biscuits and lemon cream – Italian Cuisine

Ingredients

150 g granulated sugar
60 g dry biscuits
20 g flour
4 lemons
3 eggs
powdered sugar

Duration: 1 h 45 min

Level: Middle

Dose: 4 people

For the biscuit and lemon cream cake recipe, cut the lemons in half; make some thin washers to hold as the final seal, then squeeze them, obtaining 120-130 g of juice. Mix the eggs with the granulated sugar and the flour; add the lemon juice, little by little. Thicken the mixture over the heat, stirring it, for 10-12 minutes.
Cover a rectangular mold (25 × 10 cm, h 4 cm) with baking paper; form a layer with 50 g of biscuits; crumble those that remain and use them to fill the cracks between a biscuit and another.
Pour the lemon cream over the biscuits and bake at 170 degrees for about 15 minutes. Turn out the cake with the baking paper of the covering and let it cool in the fridge for an hour. Garnish it before serving with the lemon washers and a sprinkling of powdered sugar.

Tart with amaretti biscuits with custard – Italian Cuisine

An unusual combination for a tart with a delicate and elegant flavor, perfect for a fine meal and to be served with a passito from Pantelleria such as Ben Ryé

Do you want an idea for an unusual tart that gives you great satisfaction, made with simple ingredients and above all quick to make? Then the recipe of the custard tart with a base of amaretti it's what's right for you. Even for those who do not like the taste of amaretti: in this mix with custard you create, in fact, a delicate and harmonious combination.

We prepare the cream

For the custard you will have to assemble 5 egg yolks with three spoonfuls of brown sugar. United a spoonful of flour. Once the mixture is foamy, add 500 ml of fresh cream and mix well to prevent lumps from forming. Then join a pod of vanilla and transfer everything into a saucepan. Heat the cream, without it taking a boil, continuing to mix. Once it has thickened, remove from heat, remove the vanilla pod and set aside.

And shortcrust pastry

In a mixing bowl 300 g of 00 flour, 110 g of sugar, the grated rind of an untreated lemon, a pinch of salt and 150 g of butter done in little pieces. Start to knead with your fingertips until you get a crumble-looking compound. At this point, join an egg and a yolk and finish kneading quickly. Wrap the dough loaf in a sheet of foil and leave rest in the fridge for at least 30 minutes. Once this time has passed, spread the pastry on a floured pastry board with the help of a rolling pin. Transfer it to a greased and floured pan.

How to compose the tart

Crumble on the base of the dough 12 small macaroons and spread them so that the whole surface is covered. Pour over the custard and bake at 180 degrees for 30 minutes. Before churning out your custard tart and amaretti, try the toothpick, which will have to come out of the cake completely dry. Serve the dessert accompanied by a passito of Pantelleria like Ben Ryé.

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