Tag: Cake

Pocket Coffee Cake – 's Pocket Coffee Cake Recipe – Italian Cuisine

First, prepare all the coffee.

Put cocoa, sugar and salt in a saucepan and mix, then add the butter in pieces and the still hot coffee and cook over low heat, stirring, in order to melt the butter and obtain a smooth and homogeneous cream.

Weigh 150 g of the cream you have obtained and set them aside; let it cool all (both the one set aside and the one to use).
In a bowl, combine the dry ingredients (flour, baking powder and chocolate chips) and mix.

When the cream is cold, put it in a bowl and stir in the eggs, one at a time, then add the flour mix as well.

Mix until you get a homogeneous mixture, then pour into the mold lined with parchment paper and cook for about 30 minutes in a preheated convection oven at 160 ° C.
Once ready, take out of the oven and let it cool.

When the cake has cooled, unmold it and make cuts on the surface.
At this point, pour the icing, so that it penetrates thanks to the cuts created.

The Pocket Coffee cake is ready, you just have to serve it.

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Saffron Cake – Saffron Cake Recipe – Italian Cuisine

Work the butter to cream with the sugar, then add the eggs, one at a time, and then the 3 flours (00 flour, starch, almond flour) and the sifted yeast.
Finally, stir in the saffron and milk, salt and lemon peel.

You will get a thick dough: pour it into the greased and floured mold, level the surface, then bake for about 25 minutes (always do the toothpick test before taking out of the oven) in a static oven preheated to 180 ° C.

Your saffron cake is ready: let it cool, then decorate with icing sugar and serve.

Recipe Dacquoise cake with apricots – Italian Cuisine

Ingredients For the dacquoise pasta

90 g egg white
80 g granulated sugar
80 g powdered sugar
75 g almond flour
20 g 00 flour
salt
butter

Ingredients For the filling

500 g apricots
40 g granulated sugar
35 g butter
2 yolks
gelatin sheets
an egg
powdered sugar
lemon thyme
lemon

Duration: 1 h 15 min

Level: Medium

Doses: 6 people

For the recipe for the dacquoise cake with apricots, whip the egg white with a pinch
of salt. As soon as it begins to take consistency, pour the granulated sugar while continuing to whip. When you have obtained a firm meringue, with a spatula add the icing sugar sifting it, the almond flour and the flour 00, sifting it too and stirring gently from the bottom up. Collect the dough in a pastry bag fitted with a 12 mm smooth nozzle. Grease a springform pan (diam. 20 cm) and line the bottom with a baking paper disc. Cover it with the dough distributing it in a spiral. Along the entire edge, form many tightly packed tufts. Bake at 160 ° C for 18-20 minutes. Remove the dacquoise cake from the oven, let it cool, then remove it from the mold. You can also prepare it the day before.
For the filling: soak the gelatine in cold water. Collect 250 g of pitted apricots in a saucepan and cook over low heat with 1-2 sprigs of lemon thyme and a little lemon juice for about ten minutes until puree (add a tablespoon of water, if needed). At the end remove the thyme and blend. Mix the egg yolks and egg with the granulated sugar, pour over the apricot purée, heat until it reaches a boil, stirring constantly; remove from heat and mix in the jelly, soaked and squeezed; finally add the butter; mix the cream well and let it cool, then pour it into the cake. Complete with the remaining apricots, split in half, sprinkle with powdered sugar and bake for 5 minutes at 200 ° C.
Eat it fresh, decorated as desired with lemon thyme and almond leaves. It should be kept in the refrigerator.