Tag: Cake

Nougat cake – Recipe 's nougat cake – Italian Cuisine

First, coarsely chop the nougat.

In a bowl, whisk the eggs very well with the sugar, then add the milk, salt and sifted flour and yeast.

Once you get a smooth and smooth batter, add the nougat and mix.

Pour the mixture into the mold lined with parchment paper, then bake in a pre-heated ventilated oven for about 40 minutes at 180 ° C.

The nougat cake is ready, let it cool down at least before cutting it into slices and serving it.

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Hazelnut cake with Nutella ® – Italian Cuisine

A classic of Piedmontese pastry that sees the typical fruit of its land as its protagonist: hazelnuts. A typical peasant dessert, which we wanted to revisit with that unconventional and innovative spirit typically Piedmontese: triple-layered and double-stuffed with Nutella®

If Piedmont were a season, it would be autumn, because in autumn the best that nature has to offer in this region arrives on the tables: wine, truffles and hazelnuts. Like the other local specialties, the Piedmont IGP hazelnuts they are ranked among the best in the world, and are the inevitable ingredient of traditional desserts. First of all: the hazelnut cake.

Originally this dessert was prepared with the surplus of hazelnuts at the end of the season, it was a classic of the end of the year holidays and before the panettone arrived on tables all over Italy, it was the conclusion of the Christmas lunch. From the Langhe and Roero where hazelnut crops are concentrated, this one cake of humble origins and peasant houses has become widespread throughout the region.

As with many traditional Italian recipes, it is difficult to find the original because every valley, every town and every family has its own – and of course, every grandmother as well as the most famous pastry chefs are all convinced that theirs is the best! It can be found with or without flour, soft and leavened or lower and crumbly … there is something for everyone. And creativity is certainly not lacking in Piedmont. Non-conformism and the desire for innovation flow in fact in the veins of the Piedmontese: here radio, cinema, industry and great entrepreneurial projects were born and developed that have given life to companies that have marked the history and Italian culture . Very Made in Italy, in all fields, it is truly Made in Piedmont.

With creativity and innovation we therefore wanted to reinterpret the classic hazelnut cake, combining it with another must of Piedmontese pastry, Nutella®. We asked two guys who weren't afraid to take risks, Flavio and Chiara, who have chosen to live in the mountains and to reopen a bakery in Ostana – a mountain village in the province of Cuneo. The first, after 40 years. Today they bake sourdough bread, zero km rye flour, sweets, cornmeal pastries, biscuits, bread sticks, pizza and, of course, hazelnut cake. Here in a perfect version for a snack: a double content of hazelnuts, filled with Nutella®.

Hazelnut cake with Nutella ®

Ingredients for a cake with a diameter of 22 cm (for 6/8 people)
350 g of shelled and toasted hazelnuts
150 g of butter
250 g of sugar
100 g of flour
3 eggs
a pinch of salt a packet of yeast
120 g of Nutella®
cocoa
50 g of sanded hazelnuts

Method
Finely chop the hazelnuts and mix them with the sugar, flour and yeast. Soften the dough with lightly beaten egg yolks, melted butter, a pinch of salt and, lastly, the whipped egg whites.
Work the mixture gently and place it in a greased and floured baking pan. Bake in a static oven at 170 ° for 35-40 minutes. Allow to cool and cut the cake to obtain three discs of the same thickness stuff the base and spread over half of the Nutella ®, add another disc and distribute the remaining Nutella® over it, complete with the last disc and press lightly to better settle the cake .
Decorate with a sprinkle of cocoa and some split sanded hazelnuts.

Credits:
Protagonists: Flavio Appendino – Chiara Pautasso Production company: MIA production
Executive producer: Vanessa Valerio – Luca Caliri Directed by: Alberto Cozzutto
Food stylist: Elisa Lanci

Ciambellone del vetro, the easy and fun cake! – Italian Cuisine

Have you broken the kitchen scale or do you have restless children in the house to entertain? In both cases, the solution is the cupcake!

Do you have the children at home and don't know how to entertain them? Cook together! There is nothing more fun than involving them in the preparation of a recipe and the cake for the snack it can be the right starting point for wearing an apron. Which dessert though? Try the glass donut, the perfect cake for when you don't have the scale or can't find it, submerged under the pans.

Preparing it is really simple: below you will find all the steps and in the gallery, instead, some straight to make it even more delicious!

Ciambellona of the glass

The concept is the same as the cake of the 7 little jars: in this case, however, a glass is used as the unit of measurement of the ingredients, instead of the yogurt pot.

Ingredients

To prepare a donut you will need: 3 glasses of 00 flour, 2 glasses of sugar, 1 glass of milk, 1 glass of seed oil, 3 eggs, 1 sachet of baking powder for cakes, butter and powdered sugar to taste.

Method

Break the eggs into a bowl and whisk them with an electric whisk until the mixture is frothy. Add the milk at room temperature and the seed oil, then the flour and yeast and continue to beat until you get a thick and homogeneous mixture. At this point, prepare the well-buttered donut mold and pour the mixture. Meanwhile, preheat the oven to 180 ° and bake the donut for about 40 minutes. To find out if it is cooked, insert a toothpick into the dough: if it comes out dry, it is ready. Remove from the oven, sprinkle with icing juice and serve in slices.