Tag: Cake

Upside down cake with ladyfingers and golden apples – Italian Cuisine

Upside down cake with ladyfingers and golden apples

Inverted cake with ladyfingers, preparation

For the caramel: 120 g of granulated sugar
For the apple filling:
6 Golden apples – 35 g of sugar – 35 g of butter – 1 lemon – 1 vanilla pod
For the base:
2 discs of puff pastry – 1 egg white – 2 tablespoons of icing sugar – 3 soft ladyfingers

1) Prepare the caramel by dissolving the sugar in a thick-bottomed saucepan over medium heat. When it will be just golden pour it in a 22 cm diameter mold distributing it even on the edges and let it harden.

2) For the apple filling, prepared a syrup by dissolving the sugar over low heat with 35 ml of water and 2 tablespoons of lemon juice together with the seeds taken from the vanilla pod; unite the butter and let it melt.

3) Peel apples and cut them into very thin slices (1-2 mm), possibly using a mandolin. Fix the apple slices in the prepared mold starting from the edge e overlapping them slightly.

4) Warm up the syrup e pour it on apples, lifting the slices with the tip of a knife for make it penetrate well between the layers.
3 Bake at 180 degrees for about 90 minutes (check if the apples are well cooked, skewer them with the blade of a sharp knife that will have to penetrate without effort).

5) Remove from fornor and let cool; then transferred in the fridge all night.

6) For the base, overlap the two discs of puff pastry after having brushed the edges with a little egg white in order to seal them. Fix the disc on a plate lined with baking paper, prick it with a fork e sprinkle it with icing sugar.

7) Cover with a sheet of baking paper and a cake pan so that the dough does not swell too much during cooking e cook in the oven at 200 ° for 25 minutes. Remove from the oven the pastry base, let it cool and trim the edge with a serrated knife; in the end transfer it on a serving plate e sprinkle the surface with crumbled ladyfingers.

8) Pull out of the fridge the mold with apples, immerse it for a few moments in a pan with very hot water and turn it upside down on the pastry base. Let it sit the dessert for at least half an hour before serving, accompanying him, to taste, with fiordilatte ice cream.

Ricotta cake recipe with blueberries – Italian Cuisine

Ricotta cake recipe with blueberries

  • 250 g cow's milk ricotta
  • 220 g flour
  • 170 g sugar
  • 100 g butter
  • 60 g fresh cream
  • 3 eggs
  • lemon
  • blueberries
  • salt

For the recipe of the ricotta cake with blueberries, start mixing the soft butter with 100 g of sugar, a pinch of salt and a little grated lemon zest, then add 200 g of flour and finally add an egg.

Form a loaf, partially roll it out between two sheets of baking paper and let it cool in the fridge for at least 30 '. Mix the ricotta with 70 g of sugar and 20 g of flour with a spoon, then add 2 eggs, cream and lemon juice.

Roll out the dough to a thickness of 5-8 mm and cut out a disc to line a springform pan (ø 18 cm) forming a border at least 4 cm high.

Pour the ricotta mixture into the shortcrust pastry shell, complete with some blueberries distributed randomly on the surface and bake at 150-160 ° C for about 1 hour. Remove from the oven, allow to cool, unmold, let cool and then serve in slices.

Almond and blueberry cake and coconut flour – Italian Cuisine

Almond and blueberry cake and coconut flour

Almond and blueberry cake, preparation

1) Mounted butter with powdered
sugar, unite an egg, a pinch of salt, the enkir and coconut flours. Roll out the dough e cover yourself the buttered mold, leaving overflow the excess pasta.

2) Beat the remaining yolks with 100 g of sugar and the vanilla seeds; then unite almond flour. Incorporate also the remaining egg whites whipped until stiff with the remaining sugar and finally the blueberries.

3) Pour the mixture in the pastry shell e sprinkle, if you like, with sliced ​​almonds. Close again the edges of the dough inwards e bake at 175 ° for 50 minutes. Let it cool down And sprinkle to taste with powdered sugar.


Posted on 09/10/2021


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