Tag: Soft

Soft cocoa based tart – Italian Cuisine

»Soft cocoa based tart


Beat the eggs well with the sugar, add milk, vanilla and oil, then add the sieved powder (flour, cocoa, yeast and salt).

Stir until you get a smooth and homogeneous batter.

Pour the mixture into the sly mold (the one with the groove) buttered and floured and cook for 20 minutes at 180 ° C in a preheated ventilated oven.
Once cooked, take it out of the oven, let it cool, then turn out of shape and turn it upside down on a serving dish.

While the tart cools, prepare the chocolate glaze: chop it, then pour the boiling cream over it and stir until a smooth glaze is obtained.

At this point you just need to fill the base with the icing, pouring it into the groove.

The tart with soft cocoa base is ready, all you have to do is decorate it to taste with sprinkles or sugar and serve it.

Recipe Sweet and sour almonds and soft cake – Italian Cuisine

Recipe Sweet and sour almonds and soft cake


  • 500 g peeled almonds
  • 500 g dry white wine
  • 350 g sugar
  • 250 g dry red wine
  • 50 g cooked must
  • 30 g honey
  • 200 g almond flour
  • 150 g sugar
  • 6 pcs eggs
  • 1 pc lemon
  • salt

For the recipe of sweet and sour almonds and soft cake, place the almonds on a baking sheet lined with baking paper and toast them at 160 ° C for 10 minutes. Take them out of the oven and cook them in a large pan with the sugar, white and red wine, cooked must and honey for about 2 hours and 10 minutes, until the liquid has become a thick cream.
For the soft cake: Whip the egg yolks with 100 g of sugar and a pinch of salt, until they become light colored. Mix the lemon juice and the almond flour, stirring constantly. Beat the egg whites until stiff and, when they start to foam, add 50 g of sugar to rain, continuing to whip them until you get a firm foam. Gently stir in the foam into the mixture of egg yolks and sugar. Transfer the mixture to a round baking pan and bake at 160 ° C for 40 minutes. Take the cake out of the oven and let it cool. Serve in cubes with sweet and sour almonds.

How to make a cake soft – Italian Cuisine

How to make a cake soft


Do you want to prepare a soft and light cake? Here are 7 tips to follow to ensure a perfect result

How many times have you churned out a beautiful cake and after a few seconds you can see it deflating instantly? You know, pastry is also chemistry issue and sometimes it takes very little to make mistakes. To make a cake really soft, light and high, we must follow very precise rules.

Here are some tips directly from our pastry chef at La Scuola de La Cucina Italiana, Emanuele Frigerio. You can apply these measures to any cake and thus ensure a very soft cake.

How to make a cake soft

1. Rule number one: la temperature of the ingredients. Eggs and butter should not be used directly cold from the fridge, but must first reach the room temperature. If you forgot to take them out in time, warm them up eggs dipping them in hot water for a while and softening slightly butter in the microwave or in a bain-marie.

2. It is fundamental whisk the eggs very well, for at least 10 minutes. To obtain a better result, you can heat them slightly in a bain-marie, bringing them to the maximum temperature of 50 °.

3. You can use a small part of flour instead of flour, but a maximum of one third of the total weight of the flour.

4. Always remember to sift to perfection all the dry ingredients, such as flour, cocoa and icing sugar, to ensure a homogeneous mixture.

5. When the time comes to join the eggs and the flour, you have to be very careful do not disassemble the mass incorporating the flour. It is therefore important work it little, so as not to deflate it from the air that has been incorporated.

6. Add a bit of yeast or a pinch of bicarbonate to help the cake rise.

7. The cake baking it is another very important aspect to take into consideration to obtain a perfect result: the oven must be static and set to a low temperature. What should you absolutely not do? Never open the oven. No temperature changes, not even at the end of cooking: let it cool naturally.

How to stuff a soft cake?

The softer cakes are also the most difficult to fill, as they tend to compact when cut. Cakes like the chiffon cake or the cake paradise, so they are perfect for eating alone. Rather than stuffing them, the pastry chef advises you to accompany them for example with a ice cream, one english cream with rum or one melba sauce with raspberries.

Do you want to become a pastry expert? Consult here the calendar of our cooking classes at La Scuola de La Cucina Italiana.

Text by Alessandro Pirollo

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