Tag: Cake

Recipe Triple cake with cream and red fruits – Italian Cuisine

Recipe Triple cake with cream and red fruits


  • 280 g flour 00
  • 280 g caster sugar
  • 160 g butter
  • 160 g milk
  • White chocolate
  • 80 g almond flour
  • 10 g baking powder for cakes
  • 4 eggs
  • lemon
  • salt
  • tangerine
  • Orange
  • 520 g mascarpone
  • 350 g fresh cream
  • 180 g honey
  • 7 g edible gelatine in sheets
  • Grand Marnier
  • star anise
  • fresh and dried fruit to taste
  • icing sugar

For the recipe of triple cake with cream and red fruits, melt the butter in a bain-marie, along with the chopped white chocolate. When it is completely melted, pour it into a bowl and mix in the cold milk. Whisk the eggs with the sugar, using the electric whisk, for 7-8 minutes, until they are frothy. Add the butter and chocolate mixture to the eggs; scented with the grated rind of a lemon, a mandarin and half an orange. Finally add the flour, baking powder and a pinch of salt. Mix with a whisk. Pour the mixture into three hinged molds (18 cm in diameter), lined with baking paper, then buttered and floured. Bake at 170 ° C for 30 minutes. Take the cakes out of the oven, turn them out and let them cool completely.
For the cream: Perfume 50 g of cream with 2-3 aniseed plates; leave to infuse for 15-20 minutes. Put the gelatine in water. Mix the mascarpone with honey and 4 tablespoons of Grand Marnier. Heat the cream with the anise stars, without boiling it. Strain it, then melt the squeezed jelly. Let it cool 2 minutes, then pour into the mascarpone. Whip up 300 g of cream and add them to the mascarpone.
To complete: Level the surface of the three cakes, cutting any swellings, so as to obtain three flat bases. Decorate two of them with the mascarpone cream and put them to rest in the refrigerator for 1 hour. Remove them from the fridge and overlap them. Also add the last cake, as a third layer. Decorate it with the remaining cream and fresh and dried fruit to taste. Sprinkle with icing sugar.

The chocolate oil cake by Isabella Potì – Italian Cuisine


With bitter chocolate and mango, without butter and only with leccino oil. Here is one of the starred chef recipes of the Bros restaurant in Lecce

Dried fruit is not just a healthy snack or the classic end of a meal table. Energetic, nourishing, easily digestible and rich in mineral salts, it is also suitable for baking in the oven, ideal for creating delicious desserts and snacks perfect for the whole family.

Thanks to Amazon and its products Happy Belly Isabella Potì, head chef of the Bros restaurant in Lecce, a Michelin star, and a pastry chef thought about it. Here is his recipe for a chocolate cake without butter and with lots of dried mango. "The mango we can imagine rehydrating it, as we do in Salento with dried tomatoes, giving it a new consistency, much fresher! It is perfect to give a note of acidity inside a chocolate cake . Here she is.

Ingredients for a cake

400 g flour 00
100 g bitter cocoa powder
200 g extra virgin olive oil from Leccino olives
150 g icing sugar
2 egg yolks
1 whole egg
1 pinch of Maldon salt

For the mango
200 g of dried mango Happy Belly
400 g fresh mango juice
4 files
50 g cane sugar

For the chocolate ganache
300 g chocolate 75%
150 g cream
150 g milk
1 g Maldon salt

Method

Sift flour, cocoa, sugar into a bowl; add a pinch of salt. Pour the oil flush and start stirring to obtain a mixture similar to wet sand. At this point add the egg and after one yolk at a time. Store in the fridge wrapped in foil for about 30 minutes. Form a disk about 3 cm high and 15 cm in diameter and spread it between two sheets of parchment paper to obtain a thickness of about 5 mm.

Lightly freeze, maximum 10 min in the freezer, remove the parchment paper and line with the pastry disk a tart shape of about 24 cm in diameter, bake for 15 minutes at 175 ° with a sheet of parchment paper and on weights (chickpeas) buckets, coarse salt …). Remove the weights and the paper and cook another 5 minutes.

For the mango
Cut the dried mango into thin strips. From the lime extract the zest with a fine grater and the lime juice. Melt the sugar in the mango juice and add the lime juice. Strain and cover the bottom of the cake with rehydrated mango.

For the la ganache
Bring the milk and cream to the boil with the salt and pour it into a bowl with the chopped chocolate. Mix until the chocolate has completely melted to obtain a smooth ganache. Pour directly into the base of the lukewarm cake with the help of a pastry bag.

To finish the cake, fill the ganache base and chill for at least 1 hour in the refrigerator.

Raw chocolate and black cherry cake – Italian Cuisine

Raw chocolate and black cherry cake


No need to cook it, but 12 cherries are needed to make this cake very easy. It can be sweet, if you choose a 90% dark chocolate it can become almost bitter

Black cherry has only one name, and by definition it is the one in the white and blue syrup jar that we all ate at least once in a lifetime. For five generations and in over 100 countries around the world.

The most common way to use it is simply poured over ice cream, to generous spoonfuls, but theAmarena Fabbri it can also be cooked in sweet or savory recipes. In Lecce they put it in pasticciotti, in Naples over the zeppole. The perfect match? With chocolate, as in this recipe without gluten and without oven, designed by Chef in Shirt, easy and quick to prepare (but then need at least 3 hours in the refrigerator).

Ingredients for an 18 cm cake pan

12 black cherries of Amarena Fabbri
300 g of dark chocolate
200 g of fresh cream
20 g of bitter cocoa

Method

Chop the chocolate and melt it in a bain-marie, then add the sieved bitter cocoa. Heat the cream and add the melted chocolate, then whisk until the mixture is well blended.

Place in a cake pan, then place the cherries, leaving half of them rise from the dough and let it set in the fridge for at least 3 hours. Decorate with cocoa powder.

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