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Aurora cake: the original recipe – Italian Cuisine

Aurora cake: the original recipe


Simply sprinkled with icing sugar or as a base for other preparations, the Aurora cake is a classic dessert suitable for many occasions

Light and soft, the Aurora cake it's a simple dessert perfect to accompany both the Breakfast that the snack. Very good on its own and suitable for children, it can also be there base for more elaborate cakes and spoon desserts.

Aurora cake or sponge cake

There Aurora cake it's a lot similar to the Spanish pana and the preparation of both cakes in fact begins with the whipping of the eggs with the sugar. However if the sponge cake it is done with suns three ingredients, the Aurora cake also contains butter And potato starch which allow to obtain a more compact cake, less dry, more crumbly and more melting than the sponge cake. The combination of the ingredients and a few simple precautions during the process will allow you to obtain one versatile cake and also ideal to be stuffed.

Aurora cake: the original recipe

The original recipe of the Aurora cake is very simple however pay attention to the ingredients and weigh the eggs because they will make the difference for the result.

Ingredients for a cake pan ø 20 cm

160 g of granulated sugar
120 g of potato starch
110 g of eggs at room temperature
105 g of butter
95 g of flour 00
65 g of egg yolks at room temperature
a few drops of vanilla extract
icing sugar to taste

Method

Melt the butter then let it cool down to a temperature of 40 ° C. Break the eggs into a bowl, add the granulated sugar and work with an electric mixer until the mixture is white and medium frothy. Add flush i yolks already lightly beaten with a fork and the vanilla flavor. Continue to whisk until the mixture is swollen and tripled in volume.

Now add the Flour sifted with the starch and mix gently with a spatula with movements from the bottom to the top so as not to disassemble everything. When the flour is incorporated, add the melted butter.

Pour the mixture into a previously greased and floured springform tin or lined with parchment paper. Bake the Aurora cake for 40 minutes in a preheated oven in static mode at a temperature of 180 ° C, finally checking that it is cooked with a toothpick. Remove from the oven and let it cool completely Aurora cake, then remove it from the mold. Before serving, sprinkle with lots of icing sugar.

How to fill the Aurora cake and the variations

After trying the basic recipe for the Aurora cake, we recommend that you also make the delicious variant of Aurora apple pie.
If, on the other hand, you have made the original recipe and you want to stuff it to make it a spoon dessert, you have to cut it in half in the direction of the width and spread the lower part with custard, chocolate cream, jam, milk cream and fresh fruit depending on the tastes. You can also decide to cover it with icings, coffee ganache and whipped cream or use it instead of sponge cake to make trifle or as a base for mimosa cake.

Browse the gallery for all the photos and further tips!

Tiramisu fantasy, the original recipe for a classic dessert – Italian Cuisine

Tiramisu fantasy, the original recipe for a classic dessert


Tiramisu fantasy, preparation

1) Shelled the eggs and separate the yolks from the whites. Mounted the egg yolks with the sugar and, separately, the egg whites with a pinch of salt. Mix the mascarpone with the egg yolk foam and then add the egg whites until stiff.

2) Prepare 12 shot glasses. Crumble roughly 4 biscuits of each type and distribute the macarons crumbs in 4
small glasses, those of petit beurre in another 4 and those of chocolate biscuits in the remaining 4.

3) Sprinkle with a little coffee, chocolate crumbs and petit beurre crumbs.

4) Fill up all the small glasses with the mascarpone cream and garnish with the remaining biscuits, pairing them with those used on the bottom.

5) Add orange zest on chocolate biscuits, walnuts on petit beurre and cinnamon on macarons.

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Posted on 11/25/2021

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Green sauce: the original recipe and its variants – Italian Cuisine

Green sauce: the original recipe and its variants


Green sauce is a very easy condiment to prepare, you just need a lot of parsley, oil and a clove of garlic. But do you know all the variants?

The green sauce is a delicious, tasty and fragrant sauce that usually accompanies cold fish salads and boiled meat. It can be prepared in different ways to make it more or less light.
Here are our proposals.

Original green sauce recipe

To make the salsa verde, as if it were grandma's recipe, blend two bunches of parsley well washed, dried and deprived of the stems, with extra virgin olive oil, add two cloves of garlic and a pinch of salt.
The oil, as for the mayonnaise, should be added gradually while continuing to blend.
You can decide the consistency of the sauce which can be super creamy or a little more rustic.

Green sauce with anchovies

Many recipes include the addition of some anchovies in salt or oil to give flavor.
They must be blended with the rest and obviously the salt must be adjusted according to the flavor of the anchovies.
Anchovies and sardines in oil are also great.

Green sauce with almonds

In some sauces you will also find the addition of almonds peel to give a little extra sweetness and make the sauce creamier. In fact, almonds must first be toasted and then added to the rest in order to release their oils once blended.
In this case, less extra virgin olive oil will have to be added.

Green sauce with boiled egg

If you want to try this variant, know that you can blend only the yolk of a hard-boiled egg with parsley, or yolk and egg white together. For two bunches of parsley, consider about half a hard-boiled egg or the yolk of a whole egg.
The sauce is more velvety and full-bodied and tastier.

Green sauce with mayonnaise

Still on the subject of eggs, someone adds mayonnaise.
In this case, use the oil to avoid making the sauce excessively greasy and heavy.
Some anchovies are fine in addition to eggs. So try to prepare sandwiches with shrimp.

Green sauce with capers

The salted capers are desalted and then added to the parsley and garlic.
This is a very fragrant and tasty variant that also goes well simply on toasted bread with oil.

Green sauce with a mix of ingredients

Finally, if you love green sauce more than anything else in the world, try to make it as rich as possible by adding everything we have suggested and then egg, capers, almonds and anchovies.
It will become a sort of pate perfect to accompany many preparations, especially grilled meat, fish and vegetables.

Bagnèt vert, the typical Piedmontese recipe

If you want to try the traditional recipe of Piedmontese green sauce, called Bagnet vert or Bagnet verd, in addition to the parsley you will need to add: hard-boiled egg yolks (someone also adds a few pieces of egg white), anchovies, capers, garlic and stale bread soaked in vinegar.

The Tuscan green sauce

Even Tuscany this sauce is widely used for toast or accompany grilled meat dishes. The ingredients are parsley, extra virgin olive oil, hard-boiled egg, garlic, lemon juice and even a grate of its zest.

Discover many other useful tips in the photo gallery!

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