Tag: Cake

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.

Pasta Margherita recipe, the classic cake – Italian Cuisine

Ingredients

120 g potato starch
120 g granulated sugar
4 eggs
1 lemon
powdered sugar
butter
salt

Duration: 1 h

Level: Easy

Doses: 4-6 people

Beat the yolks very well with the sugar, then add the starch and the juice of the whole lemon and work the mixture for a long time until it is smooth.
Mounted until stiff the egg whites with a pinch of salt and gently incorporate them into the mixture of yolks.
Butter a cake pan (ø 22 cm), sprinkle it with starch and icing sugar and fill it with the mixture. Bake at 180 ° C for 25 minutes.
Remove from the oven the cake and let it cool before turning it out.
Serve it with icing sugar, accompanying it as desired with custard or whipped cream and seasonal fruit.

To know: this pasta has the effect of a soufflé: it swells in the oven and, once taken out of the oven, tends to sit down. This imperfect aspect is its beauty and is offset by a very mild flavor.

Lemon and limoncello cake recipe – Italian Cuisine

Ingredients FOR CAKE

115 g granulated sugar
90 g type 1 flour
55 g fresh cream
milk
40 g limoncello liqueur
35 g cubed candied lemon
25 g butter
2 g baking powder
2 eggs
2 untreated lemons
butter and almond flour for the mold

Ingredients FOR CREAM AND DECORATION

110 g fresh cream
100 g white chocolate
55 g milk
50 g lemon juice
1 g gelatin in sheets
3 lemons

Duration: 1 h

Level: Easy

Doses: 4-6 people

FOR THE CAKE
Jumbled up (possibly in the mixer) the grated zest of 2 lemons with sugar and candied lemon; then add the eggs, 15 g of milk and cream.
Add then the sifted flour with the baking powder, 20 g of lemon juice, the limoncello and continue to blend until the mixture is homogeneous.
Melt the butter at 45 ° C and add it to the dough last. Pour into a greased and floured plum cake mold (1/2 liter capacity) with almond flour; cover it and place it in the fridge to rest for 30 minutes. Bake it in a convection oven at 170 ° C for 20-25 minutes.
To know: it is essential that the temperature of the butter is 45 ° C: if hotter, activate the yeast before cooking; if colder, it crystallizes, compromising the consistency in both cases.

FOR CREAM AND DECORATION
Rehydrate the gelatin in cold water. Bring the milk to a boil, turn off the heat and melt the jelly in it. Melt the chocolate at 40 ° C. Add a drop of milk and continue adding it, little by little, stirring vigorously until you get a smooth and shiny consistency (the temperature must be above 35 ° C). Mix the cream, cold, and lemon juice and mix vigorously. Cover, let the cream cool to room temperature and then distribute it on the cake with a pastry bag; complete with lemon peel fillets blanched twice and, to taste, silver leaf.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/lemon-and-limoncello-cake-recipe-italian-cuisine html