Category Archives: Cakes and pies

Seven Heavens

Recipe#46: cake “sette veli”

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“Ogni dolce ha la sua storia” (cit.)

Ingredients

Pastry cream:

500 ml milk

4 yolks

100 g granulated white sugar

40 g potato starch

1 vanilla bean

 

Hazelnut paste:

150 g hazelnuts

150 g confectioner’s sugar

 

Pralin almonds:

60 g almonds

30 g granulated white sugar

2 tbsp water

 

Chocolate sponge cake:

220 g flour

40 g cocoa powder

200 g granulated white sugar

6 eggs

2 tsp baking powder

a pinch of salt

 

Chocolate crust:

130 g dark chocolate

60 g pralin almonds

20 g butter

 

Chocolate Bavarian cream:

130 g pastry cream

130 g dark chocolate

250 ml cream

4 g isinglass

 

Hazelnut Bavarian cream:

140 g pastry cream

80 g hazelnut paste

250 ml cream

4 g isinglass

 

Chocolate glaze:

175 ml water

150 ml cream

225 g granulated white sugar

75 g cocoa powder

8g isinglass

 

Directions

Pastry cream:

Whisk together the yolks and the sugar. Add the potato starch. Meanwhile, heat the milk in a pot with the vanilla bean. When the milk is boiling, remove the vanilla bean and pour the yolks and sugar mixture in the pot. Whisk the mixture until creamy. Remove the pastry cream from the heat and let it cool in a bowl covered with cling film.

Hazelnut paste:

Grind the hazelnuts. Add the confectioner’s sugar and grind the mixture until oily. Leave the paste in a glass container.

Pralin almonds:

Toast the almonds in a pan for few minutes. Add the sugar and the water and continue to heat until the sugar sticks to the almonds. Let the almonds cool.

Chocolate sponge cake:

In a bowl, whisk the eggs with the sugar. In another bowl, mix the flour, the cocoa and the baking powder. Fold the dry ingredients in the mixture and mix until smooth.

Cover two baking trays with baking paper. Pour half of the mixture on each tray and bake for 10 minutes at 180 °C (350 F)

Let the cakes rest. Then, carve out a 24 cm circle from each sponge cake.

Chocolate crust:

Melt the chocolate in a bain-marie. Add the butter and mix. Blend the almonds and add them to the chocolate. Pour the mixture in a 24 cm baking pan (with openable circle) covered with baking paper. Put in the fridge for half an hour.

Chocolate Bavarian cream:

Put the isinglass in a bowl of cold water for 15 minutes. Melt the chocolate in a bain-marie. Whip the remaining cream up. Pour the pastry cream in a bowl. Melt the isinglass in two tbsps of warm cream and add it to the cream. Fold the chocolate into the pastry cream mixture. Add the whipped cream and mix softly.

 

 

Hazelnut Bavarian cream:

Put the isinglass in a bowl of cold water for 15 minutes. Pour the pastry cream in a bowl. Melt the isinglass in two tbsps of warm cream and add it to the cream. Whip the remaining cream up. Fold the hazelnut paste into the pastry cream mixture. Add the whipped cream and mix softly.

Chocolate glaze:

Put the isinglass in a bowl of cold water for 15 minutes. In a pan mix the sugar and the cocoa. Heat the mixture up. Slowly add cream and water. Mix until boiling. Add the isinglass and let the glaze cool.

Assemblage:

Take the chocolate crust from the fridge. Pour half of the chocolate Bavarian cream on the crust. Cover with one circle of chocolate sponge cake. Wet the cake with sugary water. Pour the hazelnut Bavarian cream and put the “half cake” in the fridge for half an hour.

 

 

 

 

Take the cake from the fridge. Cover with the second sponge cake. Wet the cake with sugary water. Pour the other half of the chocolate Bavarian cream on the cake and put the cake in fridge for two hours.

Take the cake from the fridge. Remove the openable circle. Pour homogeneously the glaze on the cake. Leave the cake in the fridge for few hours. Finally, enjoy it!

Cheers,

A&J

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Crumblicious

Recipe#44: strawberries and yogurt crumble

IMG_9921A. – I have my dessert first.

T. – Is that a political statement? A medical condition, perhaps?

A. – I just don’t see the point in waiting. I mean, what if I die while eating my entree?

Ingredients

Crumbles:

300 gr (2 ½ cups) all-purpose flour

150 gr (¾ cup) granulated white sugar

1 large egg

100 gr (1 stick) unsalted butter

1 tbsp baking powder

Filling:

300 gr fresh strawberries

3 tbsp granulated white sugar

250 gr vanilla yogurt

Directions

Preheat the oven to 180° (350 F) and butter a 22 cm (9 inches) round baking pan.

For the crumbles, in a bowl combine all the ingredients using your fingertips to make a light breadcrumb texture. Pour half of the crumble mixture in the baking pan and the other half on a baking sheet. Bake for about 20 minutes.

Meanwhile, cut the strawberries in small pieces. Heat the strawberries with the sugar in a pan for about 5 minutes.

Remove the crumbles from the oven. Spread the yogurt on the crumble in the pan. Then, spread the strawberries on the yogurt and sprinkle the other half of the crumbles on the top.

Let it rest for 1/2 hour and serve.

Cheers,

A&J

Lemon squeezy

Recipe#43: lemon ricotta pie

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“Where there’s a whisk there’s a way!”

Ingredients

Crust

200 gr (1 cups) flour

100 gr (½ cup) sugar

100 gr (½ cup) butter – softened

1 egg

Filling

250 gr (1 cup) ricotta cheese

100 gr (½ cup) sugar

2 egg yolks

2 lemons’ zest

Directions

On your work surface area, combine flour, sugar, butter (softened) and egg. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge while you make the cream filling.

For the filling, combine the ricotta cheese and the sugar, add the egg yolks and then the lemon zest.

Spread the dough in the pan, with sides, leaving some dough to cover the top.

Fill the pie with the cream and then cover with the remaining spread out dough.

Bake for around 35′ or until the top turns slightly brown.

Let it cool and sprinkle with powdered sugar and thinly sliced almonds (optional).

Cheers,

A&J

Happliness

Recipe#42: apple cinnamon cocoa pie

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“Good apple pies are a considerable part of our domestic happiness” (Jane Austen)

Ingredients

3 apples

300 gr (2 ½ cups) all purpose flour

125 gr (½ cup) granulated white sugar

150 gr butter

1 egg

cinnamon (q.b.)

cocoa nibs (q.b.)

brown sugar (q.b.)

Directions

In a bowl combine the flour, the sugar, the butter and the egg. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge for 30 minutes. Cut the apples in slices.

Preheat the oven to 180° (350 F). Butter a 22 cm (9 inches) round pan. Spread the dough in the pan with sides. Put the apple slices on the dough. Sprinkle the brown sugar, the cinnamon and the cocoa nibs on the pie.

Bake for around 45 minutes or until the top turns slightly brown.

Cheers,

A&J

 

Unwrap me

Recipe#41chocolate & almond pie

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“I wish I was full of chocolate cake instead of feelings” (Jim Bugg)

Ingredients

Crust

500 gr (4 cups) flour

250 gr (1 cup) butter

300 gr (1 ½ cups) sugar

1 tsp vanilla

1 ½ tbsp baking powder

5 egg yolks

Filling

300 gr (2 cups) almonds – not pealed

250/300 gr amaretti – powdered

250 gr (2 cups) sugared cocoa powder

1 tsp vanilla

5 egg whites (beaten)

Milk or rum, as needed 

Directions

Preheat the oven to 180° C (350 F).

On your work surface area, combine flour, sugar, butter (softened), vanilla, baking powder and egg yolks. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge for half an hour.

Grind the almonds and the amaretti; combine with the sugar, the cocoa powder and the vanilla. In the end, add the beaten egg whites. As needed, use some milk or rum to combine all the ingredients and make the filling smooth.

Spread the dough in the pan with sides, leaving some dough to cover the top.

Fill the pie with filling and then cover with the remaining spread out dough.

Bake for around 45′ or until the top turns slightly brown.

Cheers,

A&J

Upside down

Recipe#38oat, dark chocolate, and cocoa nibs cake

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“Nine out of ten people like chocolate. The tenth person always lies.”

Ingredients

70 gr (5 tbsps) unsalted butter

200 gr dark chocolate

70 gr (1/3 cup) stevia

50 gr (1/3 cup) oat flour

2 eggs

1 tsp vanilla extract

3 tbsps cocoa nibs

3 tbsps oats

Directions

Preheat the oven to 180° (350 F) and butter a round 22 cm (9 inches) round baking pan. Sprinkle the oats on the pan.

Melt the dark chocolate and the butter in a bowl placed over a pan of simmering water. Remove from heat and stir in the stevia and the vanilla extract. Beat the eggs in a separate bowl and add to the mixture. Fold in the oat flour and the cocoa nibs.

Pour the batter in the cake pan and bake for 30-35 minutes. Allow to cool completely. Then, remove the cake from the pan and serve upside down.

Cheers,

A&J

FacciaBBona

Recipe#37: double chocolate and mixed berries sponge cake 

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“Start with the corners and look for the blue bits.” (Man up)

Ingredients

Sponge cake:

300 gr (1 ½ cups) granulated white sugar

6 eggs

300 gr (2 ½ cups) flour

16 gr (2 tbsp) baking powder

mixed berries juice

White chocolate cream:

200 gr white chocolate

300 gr cream cheese

170 gr Greek yogurt

Dark chocolate cream:

200 gr dark chocolate

1 tbsp butter

Topping:

250 gr mixed berries (fresh or frozen)

2 tbsp granulated white sugar

Directions

Sponge cake: Preheat the oven to 180°C  (350°F) and butter a 22 cm (9 inch) baking pan. In a bowl whisk together the eggs and the sugar. Add the flour and the baking powder. Mix until smooth. Pour the batter in the pan and bake for around 30 minutes.

White chocolate cream: In another bowl, whisk together the cream cheese and the greek yogurt. Melt the white chocolate and add it to the mixture. Mix until creamy.

Dark chocolate cream: Melt the dark chocolate together with the butter and let it rest for 5-10 minutes.

Topping: In a pan, heat the mixed berries with the sugar as to have a sirup.

Cut the sponge cake in three layers. Place the first layer of cake on your serving plate, wet with some mixed berries juice, cover with a layer of white chocolate cream, pour a layer of dark chocolate cream. Then, top with the second layer of cake and repeat the same procedure. Top with the third layer of cake and cover the top with the mixed berries sirup. Refrigerate for 1-2 hours before serving.

Cheers,

A & J