Basic recipe for “Pan di spagna”

This is my basic receipe to make “pan di spagna” that is the base for many sweets’ preparations!

Here the receipe:

Basic recipe for Sponge cake
 
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Basic recipe for sponge cake, very soft dough for pies
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 6 eggs at room temperature
  • 180 g of sugar
  • 180 g of flour type 00
  • 1 packet of yeast
Preparazione
  1. Beat the eggs with 180 g of sugar for about 20 minutes with an electric mixer until the mixture is well mounted and beautiful swollen.
  2. At this point, add the yeast to the flour and sift it.
  3. Add the egg mixture to the flour and sugar, stirring with a spatula from the bottom up, taking care not to remove the compound.
  4. Put into a greased and floured baking pan, puting the mixture in the center.
  5. Bake at 180 ° C for about 30 minutes.
  6. To see if cooked do the toothpick test.

 

pan-di-spagna pan-di-spagna-photo2 pan-di-spagna-photo3

Sugar paste modeling

Hello everybody and Happy Monday!

As I mentioned in the previous post, today I show you a couple of creations made in the course of cake design that I affectionately gave my hubby! Too good!

Obviously there was a quid pro quo, and the course is a little advanced, but that’s okay, because something with the “PDZ do-it-yourself” I did.

I enjoy it a lot and the teacher is very good.

Place here the recipe to produce the pdz which is a bit different from the honey that I have already posted, in fact, the pasta is really the most malleable and moldable! It’ is perfect.

Sugar paste modeling
 
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Sugar paste modeling, method for preparing the dough sugar
Autore:
Ricetta: Dessert
Cucina: American
Ingredienti
  • 1 kg of powdered sugar
  • 170ml of glucose
  • 10 grams of gelatin
  • 16 ml glycerol
  • 70ml of water
  • 32 of butter
Preparazione
  1. Place in a saucepan the water and gelatin sheets for 10 minutes.
  2. When they are soaked and will have absorbed all the water, put the pot on the stove in a double boiler and melt completely.
  3. Add the sugar and continue to stir until the mixture turns out to be fluid and homogeneous, then add the glycerin and butter, being careful not to boil it.
  4. In a large bowl put ¾ of the powdered sugar and add the liquid mixture immediately.
  5. Operate the electric whisk for a few seconds and then gradually add the remaining sugar.
  6. Within a few minutes you will form a compact ball and sticky.
  7. Knead a little on the floor and if necessary, icing sugar.
  8. Wrap the dough in plastic wrap ready sugar and store in an airtight container at room temperature.
  9. It will keep up to 2 months.

If you want to make a sugar paste more useful for modelling you have to add one teaspoon of CMC per 250 g of sugar paste.

Bye Bye see you!

cake-design-nanetto cake-design-margherita

Pasta sugar, recipe with honey

Today is a recipe that can be useful for those who want to prepare dough with sugar decorations.

I have prepared it for the birthday cake for my princy, although I’m not sure that I will do all in PDZ.

This is the recipe with honey, I know it can be done by replacing the honey with glucose or with mushmallows.

Voilà the receipe:

Pasta sugar, recipe with honey
 
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Pasta sugar recipe with honey. Dough to decorate the cakes with shapes, colors and joy
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 4 g of gelatin
  • 30 ml of water
  • 50 ml of honey
  • 450 g of powdered sugar
Preparazione
  1. Dissolve the gelatin in water over low heat, being careful not to bring to a boil, otherwise it would ruin everything.
  2. Add the honey and then the powdered sugar.
  3. Mix until a homogeneous mixture.
Note
The color is slightly pearly than usual because the honey is used in the preparation.

 

Pasta sugar Pasta sugar photo 2

Mixed fruit jam

As I said yesterday it was a day of canned food, including this wonderful fruit jam, fragrance and color super! For breakfast could not miss! The procedure is as usual, I used quite a bit of ripe fruit, adding a bit of strawberries and cherries that have the touch! Here is the recipe of mixed fruit jam:

Mixed fruit jam
 
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Mixed fruit jam, a sweet mix of delicious fruit spreads
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 1 kg of fruit to taste (possibly even a bit of strawberries and cherries)
  • Juice of one orange
  • 250 g of white sugar
  • 250 g of sugar cane
Preparazione
  1. Sterilize the jars (wash them in the dishwasher is fine)
  2. Wash and chop all the fruit
  3. Place in a saucepan with the orange juice and bring to a boil.
  4. After 10 minutes, add sugar and mix.
  5. Bake for about 1 hour and thirty, almost two until it begins to thicken.
  6. If you want smoother blend it with the immersion blender.
  7. pot
  8. Boil the jars for 5 minutes and let them cool in their water

Good weekend to everybody

Mixed fruit jam preparation Mixed fruit jam Mixed fruit jam

Pesto of Trapani

Hello! Today pesto recipe! We wanted it!. today I have started production, both of the Genoese that the Sicilian, but this time of Trapani. There is also the generic Sicilian pesto recipe that has ricotta, but this time I opted for the one of Trapani, here’s the recipe, Pesto of Trapani, a sicilian sauce:

Pesto of Trapani
 
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Pesto of Trapani, pesto recipe to prepare with ingredients typical of the Sicilian province of Trapani. Great for pasta
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 100 g basil leaves about
  • 400 g cherry tomatoes
  • coarse salt to taste
  • 40 g of cheese
  • 40 g of grated cheese
  • 40 g almonds
  • Approximately 100 ml of oil
Preparazione
  1. Carefully wash the basil leaves
  2. Wash the tomatoes and cut them in half
  3. Put in a blender with the remaining ingredients, begin to whisk slowly add the oil to form a paste.

 

Pesto of Trapani photo 3 Pesto of Trapani photo 2 Pesto of Trapani, a sicilian sauce

Basket cheese crust

Basket cheese crust

Hello everybody! Here is a  simply preparation that  has a big effect: Here is the  the basket cheese crust :

Basket cheese crust
 
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Basket cheese crust, an easy way to decorate and enrich and spectacular dishes
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • grated cheese to taste
Preparazione
  1. Warm a non-stick pan and cover the bottom with a thin layer of grated cheese.
  2. Melt the cheese until just barely see him flushed and combined. (Be careful not to burn it and if you see little holes, do nothing will be the special and you can not avoid them)
  3. Remove the pan from the heat and, before it cools completely, unplug the hard cheese from the bottom of the pan, being careful not to burn yourself, and that remains whole. (You can help with a kitchen spatula).
  4. Lay the disc of cheese over a cup upside down, trying to make it stick to the sides without breaking it so that, once cooled completely, take the irregular shape of a drum.

Turn it upside down and fill in  what you prefere.

Have fun.
Basket cheese crust Basket cheese crust step 1 Basket cheese crust step 2 Basket cheese crust step 3 Basket cheese crust photo 2

 

Lentil stew

Happy New Year everyone! And with lentils stewed many many money at all!

In this post I will be very fast, because I hope as much as possible to be able to take over the reins of this blog, because lately the child did not give me respite, when the kids are sick there is none for anybody.

I would post and do a lot of recipes, today is the birthday of my popes and are not even able to make a cake.

Since the last post of the year I have not been able to consider their own, at least the first I will devote myself with all my heart. The lentils are auspicious and you bring especially health and serenity ‘, (then if you take even a little’ of euro even better).

Lentil stew
 
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Lentil stew, recipe for this rich side dish of vegetables. Excellent serve with cotecone as good tradition of fine and start the new year !.
Autore:
Ricetta: Side dish
Cucina: Italian
Serves: 4
Ingredienti
  • 250 g of lentils
  • 1 carrot
  • 1 shallot
  • 1 celery
  • 3-4 tablespoons of tomato puree
  • vegetable broth to taste
  • parsley to taste
  • salt to taste
  • extra virgin olive oil
  • Bay leaf
Preparazione
  1. Soak the lentils for a few hours in warm water, then drain and rinse.
  2. Finely chop the shallots, carrot and celery and sauté them with a little oil.
  3. Add the lentils and cover with vegetable broth.
  4. Sprinkle with parsley, add a bay leaf and the tomato puree.
  5. Season with salt and cook for about an hour and a half, adding vegetable broth if necessary.

 

Lentil stewLentil stew photo 2Lentil stew photo 3

Prepare short pastry

The short pastry is the basis of many cakes.

This is the traditional recipe, simple and very easy.

Even if you’ve never prepared, following the directions you will be released immediately at the first shot.

Prepare the short pastry
 
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The short pastry, simple and easy recipe to prepare the short pastry, the basis of many cakes
Autore:
Ricetta: Dessert
Cucina: italian
Ingredienti
  • 300 g. white flour
  • 150 g. of butter
  • 150 g. sugar
  • 1 whole egg
  • 1 egg yolk
Preparazione
  1. Mix the flour with the sugar and the yeast.
  2. Add the melted butter, egg, egg yolk and a pinch of salt.
  3. Knead quickly to obtain an homogeneous dough.
  4. Give it the shape of a ball, wrap in plastic wrap and place in refrigerator for half an hour
Note
If the dough is too soft, add flour to taste and reimpastate.

 

The mascarpone cream

How to prepare the mascarpone cream, it’s tasty, excellent for garnish and drench sweet soft paste.
Normally used in the tiramisu preparation, Italian typical sweet with coffee and cookies, or to accompany the Pandora during Christmas.

The mascarpone cream
 
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The mascarpone cream, a delicious cream to use in various recipes, but in particular for the tiramisu and to enrich the sweets of the Christmas holidays
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 300 g. mascarpone
  • 3 eggs
  • 100 g. sugar (6 tablespoons)
  • salt
  • 1 tablespoo of marsala (optional if you want)
Preparazione
  1. Separate the egg yolks from the egg whites.
  2. Mix the egg yolks with the sugar until mixture is smooth.
  3. Whip the egg white until stiff.
  4. Add a pinch of salt to the egg whites and stirring from the bottom up stir in the sugar and egg yolks.
  5. Always stirring constantly, add mascarpone little by little until you get a soft cream and tasty.
Note
A pleasure to add a spoonful of dessert wine or marsala cream to enhance flavor

 

Beat the egg whites until stiff

Classical method to beat the egg whites until stiff

Beat the egg whites until stiff
 
classical method to beat the egg whites until stiff
Autore:
Cucina: Italian
Ingredienti
  • 4 egg whites
  • salt
Preparazione
  1. Put the egg whites in a bowl.
  2. Add a pinch of salt.
  3. Whip the eggs with a whisk
  4. You will see the egg grow by taking a spongy texture.
Note
If you use the electric whisk is recommended to use a tall container to avoid splashing.
If you mount the egg whites by hand, use a large container with rounded bottom.

In the recipes, the egg whites should be incorporated with the other ingredients, stirring from top to bottom.

Classical method to beat the egg whites until stiff

 

How to prepare the base of voulevant at home

preparation sequence of voulevant

Hello, this is a post that I put you upon request by friends of the family.

How to prepare the base of voulevant at home using the pastry ready in rolls that you buy in the shops.

Can be prepared in two ways, one more simple but less traditional, and the other one more laborious but result from the most familiar look.

Both are fine to prepare and you’ll have little baskets in puff pastry ready to be stuffed .

METHOD n.1 ( easy )

  • Roll out the dough on lightly floured work surface .
  • Cut into circles of 5 or 6 cm in the dough to cut it
  • With a tool of a smaller diameter, from 3 or 4 cm maximum, affect in the center of the circle without reaching the bottom (no cut).
  • Brush them with beaten egg and bake at 200 °C for 15 minutes.
  • Remove from the oven and with a knife, gently draw the cap formed in the center to create the container filling,

METHOD n. 2 (Base + ring )

  • Prepare the base layer stretching out the dough on lightly floured work surface .
  • Engrave, cut up the dough circles to 6 cm.
  • With a tool of a smaller diameter , from 3 or 4 cm maximum , affect in the center , without reaching the bottom (no cut ) ,
  • Preparing the Ring Hacking other circles from 5 or 6 cm in the rolled out dough to cut it.
  • With a tool of a smaller diameter , from 3 or 4 cm maximum , affect in the center of the circle by cutting the dough .
  • Raise the ring that is formed externally and store it on a base made ​​earlier .
  • Brush them with beaten egg and bake at 200 ° C for 15 minutes.
  • Remove from the oven and with a knife, gently draw the cap formed in the center to create the container filling,
  • Here are the baskets ready to be stuffed in puff pastry
base voulevant step 1
prepare the base of voulevant step 1
base voulevant step 2
prepare the base of voulevant step 2
preparazione base voulevant step 3
prepare the base of voulevant step 3
preparazione base voulevant step 4
prepare the base of voulevant step 4
preparazione base voulevant step 5
prepare the base of voulevant step 5
preparazione base voulevant step 6
prepare the base of voulevant step 6
preparazione base voulevant step 7
prepare the base of voulevant step 7