Tag: Cake

Cook the cover: prepare your Winter Cake – Italian Cuisine

She's the protagonist of our February issue and it's too easy not to try it!

There biscuit cake and lemon cream by Giovanni Rota, called Torta d'Inverno, is the star of this month. A prescription simple, to be prepared with a few ingredients that are never lacking at home: eggs, sugar, flour, dry biscuits and lemons.

Do not you have a rectangular mold? It does not matter, do it with what is there, flavor it to taste or use the type of biscuit you prefer. We at the office have already tried, preparing some customized versions with what we found in the fridge and in the pantry.

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With its bright colors and the vitamins of lemons, this cake is the winter sun that you can not absolutely lose yourself. Why? It's good, it makes you happy and you do not need to go shopping to prepare it.

For all these reasons we challenge you to cook it, even with small personal variations, and to share it with all the people you love, but also with us.

Post the photo of your cake on Instagram by February 24th, telling us how you got away and if you customized it, using the hashtag #cucinalacopertina and tag @lacucinaitaliana. The best photos will be selected and published on the site: will you be able to prepare a real cover cake?

The Winter Cake recipe

Ingredients

150 g granulated sugar
60 g dry biscuits
20 g flour
4 lemons
3 eggs
powdered sugar

Duration: 1 h 45 min
Level: Middle
Dose: 4 people

Method

For the biscuit and lemon cream cake recipe, cut the lemons in half; make some thin washers to hold as the final seal, then squeeze them, obtaining 120-130 g of juice. If you do not like sour flavors, reduce the juice dose to 80-90 g for a more delicate result. Mix the eggs with the granulated sugar and the flour; add the lemon juice, little by little. Thicken the mixture over the heat, stirring it, for 10-12 minutes.
Cover a rectangular mold (25 × 10 cm, h 4 cm) with baking paper; form a layer with 50 g of biscuits; crumble those that remain and use them to fill the cracks between a biscuit and another.
Pour the lemon cream over the biscuits and bake at 170 degrees for about 15 minutes. Turn out the cake with the baking paper of the covering and let it cool in the fridge for an hour. Garnish it before serving with the lemon washers and a sprinkling of powdered sugar.

" Magic Cake Cocoa – Italian Cuisine

Separate the egg yolks from the whites and whisk the latter until stiff after adding the cream of tartar.

Separately, whisk the egg yolks with sugar for at least 10 minutes: the mixture should be white and fluffy.
Always beaten, slowly add the vanilla first, then the salt and the melted but warmed butter, then the sifted flour and cocoa.
Finally add the milk.

Finally, gently incorporate the egg whites that have been previously whipped into a snow with a movement from the bottom to the top.
There will be a rather liquid dough.

Pour the mixture gently into a pan lined with parchment paper and bake in a preheated oven at 150 ° C for about 80 minutes, or until the surface is golden brown.

Let the cake cool completely, then cover it with plastic wrap and put it in the fridge for at least 2 hours.
Finally cut the magic cake into cubes, sprinkle with icing sugar and serve.

Recipe Cake with biscuits and lemon cream – Italian Cuisine

Ingredients

150 g granulated sugar
60 g dry biscuits
20 g flour
4 lemons
3 eggs
powdered sugar

Duration: 1 h 45 min

Level: Middle

Dose: 4 people

For the biscuit and lemon cream cake recipe, cut the lemons in half; make some thin washers to hold as the final seal, then squeeze them, obtaining 120-130 g of juice. Mix the eggs with the granulated sugar and the flour; add the lemon juice, little by little. Thicken the mixture over the heat, stirring it, for 10-12 minutes.
Cover a rectangular mold (25 × 10 cm, h 4 cm) with baking paper; form a layer with 50 g of biscuits; crumble those that remain and use them to fill the cracks between a biscuit and another.
Pour the lemon cream over the biscuits and bake at 170 degrees for about 15 minutes. Turn out the cake with the baking paper of the covering and let it cool in the fridge for an hour. Garnish it before serving with the lemon washers and a sprinkling of powdered sugar.