Tag Archives: cream

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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Wake up call

Recipe#40: nutella tiramisù

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“Whatever is good for the soul – do that.”

Ingredients

5 eggs

7 tbsps granulated white sugar

500 gr mascarpone

200 gr savoiardi (lady fingers)

coffee (q.s.)

cocoa (q.s.)

nutella (q.s)

Directions

Separate the yolks from the whites. In a bowl whisk together the yolks and the sugar. Add the mascarpone and mix until smooth. In another bowl, whip the whites and fold them in the cream.

Pour a layer of cream and nutella in a rectangular pan. Make a layer of savoiardi soaked with coffee. Alternate a layer of cream and a layer of savoiardi making sure that the top layer is done with cream and nutella. Sprinkle cocoa to decorate.

Keep in the fridge for 4-5 hours before serving.

Cheers,

A&J

FacciaBBona

Recipe#37: double chocolate and mixed berries sponge cake 

IMG_8607

“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

Blondie

Recipe#34: wheat pastiera

Blondie

“We must have a pie. Stress cannot exist in the presence of a pie.” (David Mamet)

Ingredients

Pastry:

500 gr all-purpose flour

150 gr granulated white sugar

150 gr butter

3 eggs

Filling:

1 can (500 gr) of cooked wheat

300 ml (1 ¼ cup) milk

1 tbsp butter

700 gr ricotta cheese

500 gr (2 ½ cups) granulated white sugar

7 eggs

1 tsp vanilla extract

1 tsp limoncello

Directions

Pastry: Mix together all the ingredients until you get a smooth paste. Let the pastry dough rest while preparing the filling.

Filling: Boil the wheat with the milk and the butter until it becomes creamy. Let it cool and add all the other ingredients (ricotta cheese, sugar, eggs, vanilla extract, limoncello) to the cream. Mix until smooth.

Preheat the oven to 180° (350 F) and butter a 30 cm (12 inches) round cake pan. Flour a rolling pin and roll the pastry dough into a 33 cm (13 inches) circle on a lightly floured surface. Transfer it to the round cake pan. Pour in the cream. With the extra pastry dough make strips to create a lattice finish. Bake for 45 minutes to 1 hour (until golden).

Cheers,

A&J

Chococrave

Recipe#31: double chocolate shortbread cake

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“Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.” (William Powell)

Ingredients

Shortbread:

250 gr (2 cups) all-purpose flour

100 gr (1 stick) unsalted butter

100 gr (½ cup) granulated white sugar

2 medium eggs

Filling:

150 gr. dark chocolate

Cream:

250 ml (1 cup) milk

2 yolks

15 gr (2 tbsp) all-purpose flour

50 gr (¼ cup) granulated white sugar

250 gr white chocolate

Directions

Shortbread: Preheat the oven to 180° (350 F) and butter a 22 cm (9 inches) round baking pan. In a bowl combine all the ingredients using your hands. Pour the mixture in the baking pan and gently press it using your fingers. Bake for 15-20 minutes. Remove the shortbread from the oven and let it cool.

Filling: Melt the dark chocolate and spread it on the shortbread. Let it cool.

Cream: Chop the white chocolate. Heat the milk in a pot. Meanwhile, in a bowl whisk together the yolks and the sugar. Add the flour and then the milk. Mix and pour the mixture in a pot. Heat it up while mixing until thick. Add the white chocolate and continue to mix until melted. Remove from the cooker and let it cool. Pour the cream on the shortbread cake.

Cheers,

A&J

Pina coconuta

Recipe#27: coconut pineapple cheesecake

Pina Coconuta

“A slice of cake never made anyone fat” (J. Ray)

Ingredients

Crust:

200 gr butter biscuits

80 gr (1/3 cup) melted butter

Cream:

250 gr (1 cup) mascarpone

200 ml (¾ cup) light cream

2 eggs

100 gr dry grated coconut

3 tbsp granulated white sugar

Topping:

canned pineapple

Directions

Crust: Crush the cookies. Add the melted butter. Put the mixture in a 22 cm (9 inches) round baking pan and and gently press it using your fingers. Put the crust in the fridge for half an hour.

Cream: In a bowl beat the eggs. Add the mascarpone and mix until creamy. Fold in the light cream, the coconut, and the sugar until smooth.

Put the cream on the crust. Bake at 180° (350 F) for 30 minutes. Let it cool and garnish with the pineapple. Put the cake in the fridge for 4 hours.

Cheers,

A&J

Plushy dome

Recipe#23: strawberry zuccotto

Plushy dome

“Stressed is dessert spelled backwards.”

Ingredients

Cream:

250 gr mascarpone

50 gr (2 tbsp) sugar

500 gr whipped cream

1 tsp vanilla extract

Filling and topping:

500 gr pavesini cookies

100 ml (½ cup) milk

100 gr fresh strawberries

Directions

Cream: Beat the mascarpone and the sugar together. Add the whipped cream and the vanilla extract. Mix until smooth.

Filling and topping: Quickly dip the pavesini cookies in the milk. Line a 9-by-5-inch (22-by-12-cm) domed bowl with plastic wrap. Line the bowl with a layer of pavesini. Then alternate layers of cream, slices of strawberries, and pavesini until the bowl is completely lined. Cover the top with a layer of pavesini to make it even. Cover with plastic wrap and put in the fridge for half a day.

Remove the plastic wrap from the top and invert the zuccotto onto a tray. Remove the remaining plastic wrap and decorate the zuccotto with strawberries and whipped cream. Finally, enjoy the dessert!

Cheers,

A&J