Tag: Cake

How to make the cake with pears … whole – Italian Cuisine

Who knows how ever more apple pies are made than pear pies. And why do pear cakes always have cocoa inside? For this time we prepare a cake with pears, but without chocolate and without chopping the fruit: because it must be the real protagonist of this recipe

This easy recipe is also very nice to bring to the table because the pears are not only in the dough, but they are part of the decoration of the cake in an obvious and original way. We called it not by chance "cake with pears" because the pears are inside the cake all whole or in half. But let's explain better. In practice you will not have to slice or cut the pears into cubes to mix them with the dough because it will be enough to insert them and let them sink into the mixture of eggs, butter and flour before baking the cake in the oven.

The base of the cake

In reality there is no specific recipe for preparing this cake, but if there is one a dough that you really like or that you do particularly well, use that as well. You can dip the pears in the dough of a paradise cake, for example, or in a simpler yogurt cake.
If you are vegans, instead, or you have details intolerances you can also opt for a dough without eggs, without milk and without butter.

Pears cooking

Pears should be cooked once peeled and then simply cut in half.
You can also decide to use them raw, but you risk finding the fruit too hard once the cake is ready, or worse still dry and dark.
To cook the pears just boil them for a few minutes in one water and sugar syrup which you can flavor with rosemary, cinnamon, bay leaves or whatever you prefer.
Once drained, go let it cool and then positioned in the dough.

How to cut pears

You can use pears cut in half or also whole peeled and cored, but not of the stalk that is beautiful to leave as decoration.
In practice you have to remove the core from the base with a small knife and then insert the pear standing in the mixture already poured into the pan. It must come out of the dough only the tip of the fruit with the petiole and the rest of the fruit will be discovered at the first cut. A magic!

Cake baking

It depends a lot on the mix you have chosen, generally they will suffice 30 minutes at 180 ° using a ventilated oven to make the dough soft during cooking.
To caramelize the pears in the oven sprinkle with brown sugar and a knob of butter before cooking.

Pears with red wine

For a very elegant variant with the most intense taste of the classic pear cake, you can cook the fruit in one syrup based on red wine, water and spices. In this case, however, opt for a dark chocolate dough, like the classic pear and chocolate cake.

Savory variant

How good is cheese with pears? Our grandparents have marked it, haven't they? Well, try to imagine a sweet tooth savory pie with pears. To prepare it you simply have to mix three eggs with three glasses of 00 flour, a packet of baking powder for savory pies, a glass of milk and a half of seed oil, salt and pepper and a handful of parmesan cheese. Then add also some herbs such as thyme and of gorgonzola cubes or other very tasty cheese of your choice. Pour the mixture into a cake pan and place the pears cut in half inside, simply boiling with water, bay leaf and rosemary.
Bake at 180 ° for about 35 minutes.

The recipe for the best hazelnut cake – Italian Cuisine

Few ingredients and very simple procedure: preparing a perfect cake at home has never been easier. Here is the recipe for the best hazelnut cake

The hazelnut cakes they are not all the same. There are several ways to prepare them and numerous variations. For example, there are those who add in the list of ingredients also the carrots, the zabaglione and those who prepare it exclusively using the Langhe hazelnuts, Piedmontese delicacy with brand PGI since 1996. But what is the recipe for a perfect hazelnut cake?

Preparation

To prepare the best hazelnut cake, first of all you have to assemble for at least twenty minutes 150 grams of soft butter along with 130 grams of icing sugar, a handful of vanilla seeds and a pinch of lemon peel. Not to be forgotten, then, also the addition of Maraschino: just under half a glass is more than enough. After that need chop 150 grams of hazelnuts along with fifty grams of granulated sugar. The result will be one grains to be used to whip the egg yolks and four eggs, together with a pinch of salt. At this point, eggs and butter already assembled are mixed together and everything is well mixed. Add 100 grams of flour, 50 grams of flour and a teaspoon of baking powder; a mold at least 5 centimeters high should be well greased and the mixture should be poured: leave it in oven at 180 degrees for twenty minutes before and for another twenty minutes, but at 160 degrees, after. Finally, when the oven is off, let it rest for ten minutes and you're done.

The final touch

But the final touch is needed to make the hazelnut cake special. Using 50 grams of granulated sugar and a glass of water here's how to prepare her caramel. The two ingredients just mentioned must also add at least ten grams of shelled hazelnuts, turning them in the caramel until they are completely covered. The nuts are left to dry for a while, until they harden, and then settle on the cake. Before serving it, a sprinkling of icing sugar will certainly help to make a good impression with guests invited to the house for a sweet moment of relaxation in good company.

Pairings

The best match is with del still white wine. The Moscato d'Asti, a good Marsala Doc and the Passito di Pantelleria.

Recipe marbled plum cake – Italian Cuisine – Italian Cuisine

Ingredients For the plum cake

210 g flour
160 g butter
140 g sugar
100 g pumpkin pulp
100 g gianduia chocolate
50 g milk
15 g honey
10 g baking powder for cakes
4 pcs eggs
salt

Ingredients For the crunchy covering

50 g pumpkin seeds
30 g honey
20 g integral corn flakes
20 g oat flakes
10 g seed oil

Duration: 1 h 40 min

Level: Middle

Dose: 6 people

For the recipe of marbled plum cake, cut the pumpkin into cubes and cook it with milk for 10-12 minutes over low heat, with the lid. Then whisk everything and let the purée cool. Collect the flour, baking powder, sugar, honey and a pinch of salt in a bowl. Add the eggs, beaten, and mix with the electric whisk. Melt the butter and, continuing to work with the whisk, incorporate it into the dough. Divide it into two parts: in one add 120 g of mashed pumpkin, in the other the chocolate, melted; mix each dough until it acquires a uniform consistency. Grease a non-stick mold (22 × 8 cm, h 6 cm); distribute the dough with a spoon, alternating the colors with each layer; fill the mold no more than 3/4 of the height. Bake at 160 ° C for about 1 hour. Remove from the oven and let the plum cake cool before turning it to shape.
FOR THE CRISP COVERAGE: Mix the ingredients and roll them out in a plate lined with baking paper. Bake at 160 ° C for 10 minutes. Remove the brittle from the oven, divide it into splinters and place them on top of the plum cake, brushed with a little honey, like glue.