Tag: Cake

Chestnut Cake Recipe – Italian Cuisine – Italian Cuisine

Ingredients

400 g chestnuts
160 g sugar
100 g almond flour
100 g butter plus a little
4 eggs
lemon

Duration: 1 h 40 min

Level: Easy

Doses: 8 people

For the chestnut cake recipe, boil the chestnuts in boiling water for about 20 ', until tender. Soften the butter well in a small bowl, mixing it with a spoon for a couple of minutes. Separate the eggs. Start whipping the egg whites (keeping the yolks aside) and, as soon as they are a little frothy, add 60 g of sugar and continue whipping them until stiff.

Drain the chestnuts, peel them and blend them, obtaining a coarse purée. Whip the 4 egg yolks kept aside with 100 g of sugar with an electric mixer, then add the grated zest of half a lemon, the almond flour, the softened butter, the chestnut purée and mix the ingredients well.

Finally, incorporate the whipped egg whites into the mixture, stirring gently. Grease a cake pan (ø 22 cm) and cover the bottom with a disc of baking paper cut to size; pour in the mixture and bake at 180 ° C for 30-35 '. Remove from the oven and leave to cool.

The recipe for the 3 Michelin star hazelnut cake – Italian Cuisine

A poor dish that has become an iconic recipe by chef Enrico Crippa. In its version, the best hazelnuts and many, many eggs, to be incorporated with a special technique. The result? Elegant, very soft and without a crumb

The hazelnut cake is one of those recipes so rooted in tradition that it has a Wikipedia page and one in the recipe books of all Piedmontese grandmothers. It was born as a peasant dish, a way to prepare a flourless Christmas cake, expensive at the time, using instead the leftovers of summer hazelnuts that were collected in the woods. Now it is a popular dessert, which is prepared at home as in a pastry shop, and where everyone adds their own secret touch: with or without flour? With or without yeast? Surely with hazelnuts, the famous Tonda Gentile Trilobata PGI, queen of the Langhe, considered by many to be the best in the world, so much so that it has made the fortune of the most important companies in Alba.

Making hazelnuts like wine: the Ceretto method

Right here in the most suitable area is born the Alba Hazelnut Cake signed by chef Enrico Crippa, Piedmontese by adoption, thanks to Ceretto family. The Ceretto are a well-known surname, for generations they have invested heavily in the territory, starting with wine and arriving at the collaboration with artists and designers who have brought their works to the area and made Alba an international crossroads. Part of this mission for beauty and goodness is Relanghe, the family confectionery company and, of course, the spearhead: the Piazza Duomo restaurant in Alba, which, thanks to the partnership established with chef Enrico Crippa, has obtained the 3 Michelin stars.
The Ceretto have been applying to hazelnut cultivation Tonda Gentile Trilobata PGI the methods already used for their excellent vineyards. The selection is rigorous and many of the steps remain handmade. Finally, roasting is the most important moment, since it can ruin all the work done: the temperature is precisely calibrated and the hazelnuts are put in constant motion, making sure that none of them break. The result of the work is a delicate but unmistakable hazelnut, with an intense aroma, which goes rancid in much longer times than the others.

The hazelnut cake, from a non-Piedmontese

Enrico Crippa, born in Brianza, he was trained first by Marchesi and then in Japan, he met the Ceretto family in 2005 who were looking for a strong chef who could lead them to their goal and embrace their philosophy and devotion to these lands. Today Crippa's award-winning cuisine is based on the control of the supply chain and the study of the crops, which he practices in his garden and greenhouse, now legendary, and which are the basis of the scrupulous research of each raw material. "The challenge was to interpret one of the most famous and traditional desserts, the one that every Piedmontese woman creates and handed down from generation to generation", says Crippa who has chosen to create own version of the hazelnut cake as a gift. "It was love at first sight and my recipe is meant to be a tribute to the hazelnut of the Langhe and at the same time a symbol of the city of Alba".

The super soft recipe

Remaining absolutely faithful to tradition, the recipe of Alba Hazelnut Cake designed by Crippa for Relanghe changes some typical characteristics of homemade hazelnut cake such as excessive friability and general dryness, which makes you need at least a glass of milk to be able to swallow it. He succeeded in making the dough absorb many more eggs compared to the common version (pay attention to the crucial passage explained in the text). The result is a soft and tasty dessert, totally devoid of flour and able to fully express the flavor of the delicate Piedmontese hazelnut. So elegant to be served as a dessert with a glass of Muscat or a coffee. Theirs is on sale on the online shop and in the best wine shops and shops, together with the basic ingredients by Relanghe. But here is the exclusive recipe to do it again at home.

Ingredients for two 24cm molds

100 g Piedmont hazelnut paste I.G.P.
200 g Piedmont hazelnut flour I.G.P
200 g grains of Piedmont hazelnuts I.G.P.
300 g butter
180 g sugar
14 eggs
1 sachet of baking powder

Method

Preheat the oven to 180 degrees.
Separate the yolks from the whites.
Whip the soft butter with 140 g sugar and the hazelnut paste.
This is the crucial step: gently add the egg yolks, one at a time, until they are completely absorbed.
Once done, add the sifted hazelnut flour, when this is incorporated add the chopped hazelnuts and the sachet of leavening powder.
Start whipping the egg whites, add the remaining sugar, finish whipping until stiff.
Gently mix the egg whites with the rest of the dough, taking care to leave the mixture well whipped.
Arrange everything in greased and floured cake pans. Place in the oven and lower the oven temperature to 170 °, let it cook for 40 minutes. Allow to cool before serving.

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Text Margo Schachter, Jacopo Giavara

Bossolà, a Christmas cake from Brescia – Italian Cuisine

Typical dessert of the Christmas holidays, bossolà is a sort of donut but much softer. The preparation requires various stages of processing but the result will pay off the time it took to do it

Dessert of the Brescia tradition, the bossolà has the shape of a donut. Which is why many assimilate it to bisulan Mantua or al they knock Cremonese, but unlike these it is decidedly softer and fluffier. Typical of the Christmas holidays, a Brescia and surroundings can be found since the day of All Saints. And in the Veneto pastry shop of Iginio Massari, even all year round, because as the master says "if a dessert is good, why eat it only for such a short period of the year?".

Some say it was the Venetians to bring this dessert to town, others claim it has even more ancient origins. According to the most accredited version, the term bossolà derives from the Celtic bés' mbesolàt, what does it mean coiled snake. This auspicious symbol refers to the idea of power and rebirth and is present in many legends and tales of the Brescia valleys.

Made from eggs, butter and flour, the bossolà requires one rather long processing, but the result pays off for the time it took to prepare this dessert from texture of a cloud. Massari's recipe includes five phases of dough processing and almost seven hours of leavening. But there is also a simplified home version.

The ingredients for the bossolà (14 people)

First dough
white flour (0 or 00) 135 g
granulated sugar 40 g
butter 40 g
brewer's yeast 40 g
1 egg

Second dough

white flour (0 or 00) 260 g
granulated sugar 50 g
butter 50 g
2 eggs

Third dough

white flour (0 or 00) 500 g
granulated sugar 150 g
butter 145 g
salt 7 g
vanillin 5 g
6 eggs

Preparation

First dough

Pour the flour on the pastry board, make a fountain and put the crumbled yeast in the center, dissolved in a little warm water, the softened butter, an egg and the sugar. Work the dough well until it is dry and supple. Make a ball and place it in a floured bowl, cover it with a napkin and put it in a warm place, leaving it rise for about an hour.

Second dough

Mix the flour and sugar, make the fountain and pour in the eggs and the softened butter, knead well, add to the first leavened dough and work all vigorously for about 15 minutes. Make a ball again and drop it rise for 2-3 hours.

Third dough

Mix the flour, sugar, salt and vanilla, make a fountain, pour the eggs, the softened butter in the center and work for a few minutes, then add the leavened dough and manipulate vigorously all for about 15 minutes, beating the dough vigorously on the pastry board. Place it in a pan and leave it rise again for half an hour. After that put in a preheated oven at 190 ° and bake for 40-50 minutes.

Once ready, the bossolà must be garnished with a beautiful sprinkled with powdered sugar and served cold. Ideal for breakfast or as an afternoon snack, its rustic flavor goes wonderfully with milk and even better with tea. At the end of the meal, as a dessert, it can be paired with sweet or fortified white wines.

Photo credits: the Bossolà by Iginio Massari

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