Tag: Cake

Ricotta and banana cake – Italian Cuisine

First of all, peel the bananas and cut them into slices that are not too thin (so that they do not come apart completely during cooking.

In a bowl, mix the eggs with sugar, ricotta and vanilla.
Incorporate the bananas first and then the sifted flour with baking powder.

Pour the mixture into the mold lined with parchment paper, level the surface and cook for about 35-40 minutes in a preheated convection oven at 170 ° C.

The ricotta and banana cake is ready: let it cool, then sprinkle with icing sugar and serve.

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Whole sponge cake – Italian Cuisine

First add the flour and starch and sift them.

Beat the eggs with the sugar, with an electric whisk, for at least 10 minutes or until you get a very swollen and clear mixture.
Then gently mix in the flour and starch, one spoonful at a time.

Once you have a uniform mixture, pour the mixture into a mold lined with parchment paper.
Bake for about 40 minutes in a static oven, preheated to 170 ° C.

The wholemeal sponge cake is ready, let it cool completely before using it for all your recipes.

Blackberry Tart – Recipe 's Blackberry Cake – Italian Cuisine

Put the flour, sugar and salt in a bowl, add the butter in the center and start kneading with your fingertips, until you get a crumbly mixture, then add the water, possibly cold from the fridge, and work quickly until obtain a homogeneous dough.
Cover with cling film and let it rest in the fridge for at least 1 hour.

In the meantime, gently wash the blackberries, dry them even more delicately, then mix them with sugar and cornstarch.

Take back the dough, spread it on a sheet of parchment paper in a round sheet of about 2-3 mm thick, then move it into the mold, pour the blackberries in the center and fold the edges over the fruit.

Beat the egg with the milk, then brush the edges of the galette, then pour the leftover egg over the blackberries.
Bake in a preheated convection oven at 180 ° C and cook for 40 minutes.

The blackberry cake is ready, let it at least cool, then decorate with very little icing sugar and serve.