Tag: Cake

Recipe Gourmet rustic cake – Italian Cuisine

Ingredients

600 g pasta brisée (also frozen)
250 g ricotta
100 g boiled and squeezed spinach
70 g sweetbreads
70 g cooked ham
50 g frozen peas, already boiled
20 g butter
2 eggs
shallot
vinegar
salt
flour and butter for the pastry board and the mold

Duration: 1 h 30 min

Level: Easy

Dose: 10 people

For the recipe of the rustic cake of the gourmet, boil the sweetbreads for about 25 ', in plenty of water acidulated by a spoonful of vinegar. Drain and leave to cool, then cut into cubes that brown in butter, flavored with a finely sliced shallot.
On a lightly floured pastry board, roll the pasta brisée into a 5 cm thick disk. Grease and flour a pie mold with low and fluted edges of 24 cm in diameter: completely cover it with about two thirds of the dough, cutting out the excess one; pierce it with the prongs of a fork. Pass the ricotta through a sieve and collect it in a bowl. Join the hand-chopped spinach, the peas, an egg, the already browned sweetbreads and the diced ham. Add salt and mix well, then pour it into the mold, leveling it well.
With the advanced dough and any cut-outs, prepare a second cake cover. Add it to the underlying, pinching the two pastes along the edges, then cut them all around. Beat the second egg, salt it and brush the cake. Punct the lid in several places, then pass the preparation in the oven already at 200 for about 45 '. Baked, flan, then serve the warm cake.

Brownies cake without sugar Salt and pepper – Italian Cuisine

Ancient cake – ancient cake recipe – Italian Cuisine

Let's start with preparing the whole shortcrust pastry
In a planetary, with the leaf, work the butter cut into pieces with the sugar to obtain a cream.
Add the egg then the salt and the vanilla and work until a cream is obtained.

Now add the flour and the yeast and knead until a homogeneous mixture is obtained. Now form a dough, wrap it in the film and let it rest in the fridge for 3 hours.

Now spread the shortcrust pastry on a floured surface until a thickness of 3 mm is obtained. Then line the buttered pastry with a buttered and floured mold.

Prick the base with the tines of a fork, then add the raspberry jam.
Cook the pie in a preheated oven at 180 ° C for 20 minutes. Remove from the oven and let it cool.

Meanwhile, prepare the chocolate ganache
Finely chop the chocolate and place it in a bowl, pour the boiling cream inside and mix until a smooth and homogeneous cream is obtained.

Once the ganache is lukewarm, pour it on the raspberry tart, then put it in the fridge and let the cake rest for an hour.

Decorate the ancient cake with fresh raspberries and serve.

TAGS: Ancient Cake Recipe | How to prepare ancient cake | Ancient recipe cake