Tag: Cake

Recipe Carrot and yogurt cake – Italian Cuisine

Recipe Carrot and yogurt cake

  • 250 g flour
  • 250 g Whole yogurt
  • 200 g Caster sugar
  • 50 g Boiled and blended carrots
  • 3 pcs Eggs
  • Half sachet of vanilla yeast
  • A touch of cinnamon powder

In a small bowl add the egg yolks and sugar, whisk until light and fluffy. Add the yogurt, stirring gently. Sift the flour with the baking powder. Add to the mixture alternating the carrot puree and add a pinch of cinnamon. Separately, whisk the egg whites until stiff and incorporate them into the mixture, taking care not to dismantle them. Grease and flour a 20 cm diameter hinge mold. Bake in preheated oven at 180 ° C for about 40 min. Check the cooking of the cake with a toothpick. After the necessary time has come out of the cake. Let it cool for about an hour, turn out and serve with icing sugar. The chef's secret: with the right oven that combines warm air with a percentage of steam, it will no longer be necessary to find strategies to make the dough rise and make cakes and soufflé soft! In fact, just set the amount of steam required or choose from the many preset programs and you're done. This cake will remain soft as a cloud.

Let's celebrate together with the Disney Frozen 2 theme cake – Italian Cuisine

Let's celebrate together with the Disney Frozen 2 theme cake

The day of the release of the second chapter of the Disney animated film that has captivated adults and children is approaching and for the occasion we are giving you the recipe of a truly special cake!

The courageous sisters of the Kingdom of Arendelle are about to return to the big screen and in these days of anxious anticipation the desire to savor the sequel to one of the most successful Disney films, the box office champion and awarded with two Oscars, is always greater: Frozen 2 – The Secret of Arendelle. Finally, from November 27th we will be able to discover what new adventures such beloved protagonists, Elsa and Anna, will experience in the company of their inseparable friends: the friendly talking snowman Olaf and the young Kristoff with his best friend Sven, the reindeer.

To all those, adults and children, who have loved the fable of the two sisters heroines, inspired by Hans Christian Andersen's fairy tale The Snow Queen, we dedicate a very special recipe, a tasty and spectacular cake, perfect for a party or a snack theme. For a special birthday or simply to celebrate the arrival at the cinema of the sequel to Frozen – the Kingdom of Ice why not make this cake that will leave, we are more than certain, any little girl and child without words?

And if the decoration seems too challenging, no fear, in aid comes Rebecchi with a pod specifically dedicated to the new Disney Frozen 2 movie – The Secret of Arendelle to be gently placed on the cake as a final touch!

There are no more excuses, we are waiting for you in the kitchen with the children to prepare together this amazing Disney Frozen 2 theme cake.

For 6-8 people
Preparation time: 60 minutes
Difficulty level: easy


Berry Pie

150 g of 00 flour,
30 g of Maizena,
6 eggs,
100 g of sugar,
a vanilla bean,
200 g of fresh cheese to spread,
200 g of Greek yogurt,
300 g of raspberries,
100 g of raspberry jam,
50 g of icing sugar,
1 Rebecchi Frozen 2 pod,
an untreated lemon,
a pinch of salt


Mix the eggs in the planetary mixer with a pinch of salt, the sugar and the seeds contained in the vanilla bean and whisk the ingredients for 7-8 minutes until the mixture is very light and fluffy. Add the sifted flour with the cornstarch and stir gently with a spatula and with movements from the bottom upwards so as not to disassemble the mixture.

Pour the mixture into a 20cm diameter hinged mold with the bottom lined with baking paper and bake the cake in a preheated oven at 170 ° for 40 minutes. When cooked, let the cake cool, remove it from the mold and once it is cold, cut it horizontally into 2 layers.

Separately, work the cream cheese with icing sugar and grated lemon rind, add the yogurt and spread the cream on the base of the cake. Spread over the raspberry jam and 2/3 of the raspberries, reassemble the cake and following the instructions on the package, adhere the Rebecchi wafer to the surface of the cake. Decorate to taste with the remaining raspberries and serve.

Enjoy your meal, both young and old!

Caprese Cake Recipe – Italian Cuisine – Italian Cuisine

Caprese Cake Recipe - Italian Cuisine

  • 150 g butter
  • 150 g dark chocolate without gluten
  • 130 g gluten-free icing sugar
  • 100 g almonds with the skin
  • 75 g almond flour
  • 4 g baking powder for gluten-free cakes
  • 4 pcs eggs
  • vanilla
  • potato starch
  • salt

For the Caprese cake recipe, light the oven at 170 ° C; butter a cake pan (ø 22 cm) and sprinkle it with starch. Blend the almonds in the mixer together with the almond flour, not too long, turning off before the centrifugal force begins to extract the oil from the almonds. Whip the softened butter with the icing sugar and a pinch of salt, until it becomes a bit frothy. Add the egg yolks, blended almonds, grated chocolate, baking powder and the seeds of 1/2 vanilla pod to the butter. Whisk the egg whites and incorporate them into the mixture. Pour into the cake tin and bake in the static oven at 180 ° C for about 45 minutes. Let the cake cool. Serve dusted with icing sugar.

Proudly powered by WordPress