IIt’s lot of time that I wanted to make this cake soft and fluffy with orange.
One day, walking through the center to go to the bakery, I met this cute lady who taught me how to do pastiera … I stopped her and thanked her, telling her that this year I did very well pastiera .
She told me to make another cake that she makes to her grandchildren and they really like it.It’s with orange juice … gave me two directions and in my own way I’ve played.
She was good good good and fragrant! Great for breakfast and for a healthy snack.
I used the sponge cake dough by adding the juice and zest of one orange, plus the vial of orange blossom. I assure you that there was a smell in the house as if you were still doing the pastiera.
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:
With this post I would like to wish all mothers in the world and also to those flown in the sky, since this cake was given me by my dearest aunt, just flying in the sky, when I was pregnant with my daughter.
In fact it is a dessert that you could see in the bakeries of Abruzzo, on the occasion of Easter and Mother’s Day. I interpreted it a little, because the original recipe don’t have it, I just know that there’s the chocolate dough into small pieces and almonds, so I remade found a recipe in a cookbook that I seemed to fit, I joined the chocolate mixture and almonds and then I covered the surface of chocolate.
When I tasted it, I was surprised because the result was exactly what I hoped : the taste and the interior is exactly like the one true mother’s heart!
Hello!! This is the first marmalade I learnt to do! It’ s my aunt’s receipe! Since last year I made the strawberries’ one https://ricette.donnaecasa.it/rosso-fragola/, here an other marmelade , different from the others:
Hola people!! While I’m writing this recipe, I’m already came back from the swimming pool exhausted. My husband gave me a subscription to the pool for swimming! It’ a joy for me!!!
T make my fatigue, I am enjoying good coffee with a fantastic muffins integral strawberries and raspberries with a luscious white chocolate,
Strawberry raspberry white chocolate muffin mmmmmm.
The whole wheat flour used has given an irresistible fragrance, like the combination of white chocolate to red fruit. A bagel rocking short.
Voila’ the receipe:
Muffin strawberries and raspberries with white chocolate
Here is again beets! I don’t use it yet for the reason that I set for myself but for an experiment I’d say well done. Let’s say if you want to do something different, venture a little ‘for Easter dessert, as long as your guests will not disdain the beet, here’s a dessert recipe that we liked especially combined with the ice cream because it takes a little ‘flavor of the vegetable which still exists, even if well-calibrated with cream and sugar.
Panna cotta with beetroot, a really sweet alternative made from a vegetable
Autore: Annalisa
Ricetta: Dessert
Cucina: Italian
Serves: 6
Ingredienti
250 ml of fresh cream
150g beetroot
8 g of gelatin (I used sheets of gelatin)
Approximately 100 ml of milk
110 dl of icing sugar
Preparazione
Soak for ten minutes the sheets of gelatin in cold water.
Cut the beetroot into small pieces and blend it with 250 ml of cream
Combine 100 ml of milk about pretty much until you get to a level of 500 ml of liquid.
Put everything in a saucepan and heat, but do not boil.
Remove from heat, add the gelatin and dissolve, stirring vigorously.
When it is done, put into molds suitable
Keep in refrigerator at least 4 hours.
Serve with vanilla ice cream!
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Doses given are for 6 small ramekins, or if you want to put in the glasses as they are 4, in practice the amount of servings depends a bit ‘on the size of the molds.
Good Sunday to everybody!
Eccola ancora qua la barbabietola! Non ancora per l’uso che mi ero prefissata bensì per un’esperimento direi ben riuscito.
Se volete fare qualcosa di diverso, azzardare un po’ per il dessert di Pasqua, sempre che i vostri ospiti non disdegnino la barbabietola, ecco una ricetta dolce che a noi è piaciuta soprattutto abbinata a del gelato sciolto gusto fiordilatte!
La morte sua, si perché toglie un po’ quel sapore vegetale che comunque c’è, anche se ben calibrato con la panna e lo zucchero.
Here I am again! The time it leaves us a bit of rain and I turn the oven to console me! To tell the truth it’s a bit I wanted to do one of my cakes, that is, those I prefer, which are of this kind, cakes pies type short.
The apple pie, typical American cake par excellence, it is excellent both as a breakfast or as a sweet treat after dinner.
I decided to make a remake ti the brisè, I add sweet red fruits. We liked it a lot! Here is the recipe, apple pie with red berries:
Hello, I started this post to propose it for Mom’s birthday. I make again the three chocolate cake with the right technique that is with transparency instead of baking paper.
Here it is even more elegant and refined for the second time, for sixty-five mom !
This time I did things as they should and I bought the transparency with which I then lined the pan and garnish it came perfect. This time I wanted to decorate it with chocolate plastic roses , of which I will post soon the recipe. I must say that every time is exciting and fresh every time this hits !
A big name like that of Ernst Knam and her wonderful cake that they could not conquer me . In the just- passed edition of ” Bake off Italy ,” as I saw that wonderful cake I fell in love!
This cake was made by the famous Montersino , comparing the two recipes I decided to make the base of Montersino , while the mousse Knam .
It ‘s my favorite , I could not resist it when I saw the edition of Bake off sweets.
Three chocolate cake Ernest Knam, exquisite, delicate and creamy. To force is known, is very good
Autore: Annalisa
Ricetta: Dessert
Cucina: Italian
Ingredienti
For the base:
3 eggs
95 g of sugar
30 g of cocoa powder
For the dark chocolate mousse
250 g of dark chocolate
2 g of gelatin sheets
1 egg yolk
20 ml of milk
250 ml of fresh cream
For the milk chocolate mousse
Same as above 3 g gelatin sheets
For the white chocolate mousse
As above but 4 g gelatin sheets
Preparazione
First, line a regular pan and preheat the oven to 190 ° C
Prepare the base
Beat the egg whites with the sugar and then add the egg yolks .
Add the cocoa and whip together until the mixture is smooth
Bake at 190 ° C for 10 minutes
Then remove from oven and let cool.
Take a mold for a cake or mousse and make the base with this form
Place the base on the bottom.
Line the mold with acetate .
Begin to prepare the chocolate mousse .
Melt the chocolate in a double boiler , in the meantime, soak the gelatin in cold water and dissolve in 20ml of milk, warm milk ( heat it up a little and then immediately turn off the heat , careful not boil the milk otherwise ruin the gelatin )
Whip the cream .
Allow to cool and add to the melted chocolate all over the yolk and gelatin , then the whipped cream. Mix well with a whisk and pour the mixture over the base. Place in freezer for 30 minutes.
Prepare the milk chocolate mousse :
The same method of dark chocolate , the only thing is that the gelatin becomes 3 g . Pull out the mold from the freezer and pour the second moves. Put in the freezer for 30 minutes
Now prepare the white chocolate mousse :
Same procedure as the other two chocolates , but the jelly is 4 g .
Remove the mold from the freezer and pour the mousse last . Put in the freezer for half an hour .
After this time remove the cake from the freezer and put it in the fridge.
Before you draw it I left a few hours in the fridge. Then I leave you to pick any decorations.
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Notes: The acetate is not the real pastry, but just go into stationery, with a few cents you buy a couple of sheets and with a little ingenuity you cover the springform pan and you’ve done.
