Tag: cakes

Our softest cakes – Italian Cuisine

Objective to be achieved: well-risen dough, light and not dry. Here are the recipes to prepare soft and tasty cakes and some advice to avoid mistakes

The difference between soft and more substantial cakes is that the first ones give us that pleasant feeling of bite a cloud sweet. But not only. The difference between one cake and another is also the time of day or the occasion to which they lend themselves. For example, for the awakening or the snack the lighter desserts are perfect, while for dessert in the evening they are more used rich in creams, fruit and sauces.
And so, what soft cakes are, for i awakenings and snacks more good than ever!

Sieve in the hand

One of the fundamental steps to prepare soft cakes is to avoid inserting lumps or coarse elements into the mixture: the sieve is the perfect tool to protect us from this risk. Therefore we will sift at least twice all the ingredients like the flour, icing sugar and baking powder. In this way we will be sure to start from a good base to obtain a homogeneous compound.

The snow

When the recipe asks you to whip the egg whites until stiff, you have to make sure that you do this simple opration at best because it is a fundamental step for the success of our soft cakes. A trick to get a compound that does not "disassemble" when it is incorporated into the dough, is to whisk the egg whites with one-two tablespoons of sugar that we will subtract the total weight of the sugar provided in the recipe. If, on the other hand, the recipe already requires the assembly of eggs and sugar together, it is advisable to pay close attention to the egg temperature which should be warm.

A pinch of …

One of grandma's secrets to favor the leavening of the compounds is to add a pinch of dough to the ingredients of the dough bicarbonate. You can add it together with the yeast to ensure a light result and a soft but not dry dough.

Speaking of butter

One of the basic ingredients of the cakes is butter and the temperature at which it is kneaded could affect the success of our cake. So to avoid mistakes, always remember to take it out of the refrigerator half an hour earlier, cut it into small pieces and, before adding it to the other ingredients, work it with a fork until you get a creamy mixture.

To make no mistake

To learn how to prepare soft cakes like clouds, follow all the steps of our recipes. We chose the softest cakes among those we cooked, ranging from chiffon cake to desserts with fruit and light creams like a new one. Ready to taste them all?

12 cakes with strawberries easy to prepare – Italian Cuisine

Sweet and juicy, they are the fruit of spring but this year thanks to the mild winter they are already present on the benches of the ortomercati. To taste these first fruits immediately we suggest 12 easy recipes with strawberries

Strawberries are already popping up on the market and hypermarket counters and it is difficult to go further without being conquered by their sunny aspect and the fresh spring scent that they give off.

Because strawberries are good

In addition to being sweet, juicy and delicious, strawberries are a fruit rich in beneficial nutritive properties, have a very high antioxidant power, are particularly rich in Vitamin C and also iron, calcium and magnesium, have laxative, diuretic and purifying properties and they are also indicated to combat cholesterol. Moreover, being composed of 90% of water, they are low in calories and low in fat. So it is impossible to resist their various virtues!

How to choose strawberries

A few simple tips to choose the best strawberries:

– choose the most turgid strawberries, not bruised and with the petiole well attached

– choose strawberries of a uniform red color but not excessively dark or with white or green parts

– always check their origin, preferring Italian strawberries

Strawberries are easily perishable so once purchased it is good to keep them in the refrigerator and consume them within 2-3 days.

12 easy recipes based on strawberries

Italian carnival cakes: recipes – Italian Cuisine

Time to Carnival, time for pancakes. Like any self-respecting party and as always imposes the tradition, even during the Carnival days every single Italian region brings to the table its favorite recipes, the classic and timeless desserts and the irresistible pancakes. And like any self-respecting holiday, every Italian region customizes its recipes, giving life to dishes with aromas and flavors that meet the tastes of adults and children and take different names and forms depending on the places of origin.

In this top ten of Sale & Pepe, dedicated to the traditional Italian desserts to be prepared during Carnival parties, we tour the country to find out the names and forms of the recipes of our country and discover how it is celebrated in each region.

It starts with the classic and loved crispy lies, accompanied by hot zabaglione served in cups or cups. We continue with the ghiotte castagnole with sugar, crispy outside and very soft inside, fried balls decorated with granulated sugar to taste hot and fragrant and eat in one bite, one after the other.

We then move on to the crostoli filled with jam, Carnival dessert typical of Veneto and Friuli Venezia Giulia with a greedy cherry heart. And then the irresistible ones donuts with Vin Santo, to serve hot and just sprinkled with granulated sugar.

THE ravioli with ricotta cheese? We usually think of this dish as a first course, but in the recipe we propose, on the contrary, they are delicious sweets typical of southern Italy, particularly of western Sicily, also called "fried waterfalls". To make them special a sweet and delicious soft heart made of ricotta, candied pumpkin and chocolate, perfumed with vanilla seeds, lemon peel and cinnamon.

On the same length of gluttony, there are the sweet ravioli with a filling of berries, accompanied by a delicious raspberry sauce.
And then, here are the "cousins" of the chatter, the sfrappole with grappa, strips of fried dough, sprinkled with icing sugar and served with mascarpone cream.

THE fravioli they are typical of the Sicilian tradition: these too have a sweet ricotta filling, scented with cloves and cinnamon.
For some "streamers" to savor, the right recipe is that of the tagliolini with cream: very easy to prepare, they are laid on a delicate sauce of vanilla and decorated with icing sugar.

For an exotic splash, i semolina tortelli with coconut they are delicious and irresistible, thanks to the coconut milk cream that accompanies them.