Whipped Cream and Strawberry Cake

Torta Panna e Fragole

( Whipped Cream and Strawberry Cake)

 If you are looking for a sweet inexpensive, rapid implementation, good and low in fat, this dessert is for you!

Ingredients

10.582 oz (300g) sponge cake

17.636 oz (500g) strawberry

14.109 oz (400g) whipping cream

1 cup of coffee

0.705 oz (20g) sugar cane

vanilla icing sugar to taste

½ grated rind of a lemon

All products and tools should be kept in the fridge to cool.

Procedure

Whisk whipping cream 14.109 oz (400g) fresh thin. Wash and slice 17.636 oz (500g) of strawberries. Moisten with a cup of coffee sweetened the base of sponge cake previously purchased.
Arrange strawberries on the sponge cake.
Put a rain 0.705 oz (20g) of sugar cane on strawberries and grated rind of half a lemon.
Cover with whipped cream and a dusting of vanilla icing sugar.
Finally the cake with a small decoration made with a strawberry.
Put the cake in the freezer for 30 minutes and in the refrigerator for 1 hour.

Serve the cake.

If advance is best to keep it in the refrigerator for prevent that the whipped cream to crystallize.

Cup Delight

Special Easter 

Coppa Deliziosa

(Cup Delight)

 (This is for 4 people)

Ingredients

8.818 oz (250g) dark chocolate egg

3.527 oz (100g) ladyfingers (biscuits)

3.527 oz (100g) mascarpone cheese

7.054 oz (200ml) fresh cream (panna)

2 egg yolks

2.292 oz (65g) vanilla icing sugar

2 oranges

fresh orange juice to taste

If you still have available the whole Easter eggs I recommend this recipe!

It has an original container, if not, you can use a glass of champagne or you can do it at the next Easter.

And now a bit of story...

The recipe for Tiramisu is not found in cookbooks before the sixties. Then Tiramisu is a recent invention.

Among the traditional desserts Tiramisu Italian custard has no obvious match except with the Bavarian Lombarda with which affinity for the preparation and the presence of certain ingredients such as ladyfingers and egg yolks. The Bavarian is also used butter and liqueur (or Alkermes) but not the mascarpone cheese and coffee.

The Tiramisu seems to have origins in Treviso in the late '60s.

The Tiramisu is characterized the intense flavor and delicate, to prepare it in the original recipe you need the following ingredients: ladyfingers biscuits, egg yolks, sugar, coffee, mascarpone cheese and cocoa powder.
Over time people have tried to change the recipe by substituting ingredients, mainly coffee, and led to several variants such as Tiramisu chocolate, amaretto, berry, lemon, strawberry, pineapple, yogurt , banana, raspberry, etc... .

Curiosity...
Mascarpone cheese is a dairy product in Lodi (Lombardy, northern Italy) and owes its name to Farm Mascherpa where supposedly he was born many centuries ago.Mascarpone cheese comes from the manufacture of cream of milk and citric acid.

Mascarpone cheese not containing rennet and it is used in vegetarian cuisine.

Procedure

Heat the blade of a knife on flame and cut out the egg shell chocolate zig-zag.

Cut into strips untreated orange peel (untreated is very important!), cook them for 10 minutes with 1/2 cup of water and 0.705 oz (20g) of vanilla icing sugar and drips them.

Beat the egg yolks with the peel grated of ¼ orange and 1.058 oz (30g) of vanilla icing sugar until they become frothy.

Combine 3.527 oz (100g) of mascarpone cheese adding one tablespoon at a time.

Beat until get a cream thick, foamy.
Incorporates the cream (panna)previously mounted with 0.529 oz (15 g) of vanilla icing sugar, mixing from the bottom upwards.

Pour a layer of cream on the bottom of the egg.

Have above a layer of ladyfingers moistened
with orange juice.

Continue, alternating cream and ladyfingers (three layers).
Ends with a layer of cream (panna) sprinkle with chocolate grain obtained from the shell of the egg.
Add the candied peel.

Chiacchiere of Carnival

Le Chiacchire di Carnevale

(Chiacchiere of Carnival)

Classic Chiacchiere:

14.109 oz (400g) flour type 00

5 eggs

½ teaspoon baking powder (for sweet)

35.273 oz (1 l) soybean oil

Variant with drops of bitter cocoa:
Put all ingredients of Classic Chiacchiere

1.763 oz (50g) bitter cocoa

1.058oz (30g) milk

0.176 oz (5g) cinnamon

Put all ingredients of Classic Chiacchiere

Variant with jam:

1 teaspoon of strawberry jam for each ravioli

N.B.: Chiacchiere can also be made using vegetable oil but with soybean oil allows us to obtain a thinner,dry fried!

Procedure

Classic Chiacchiere:

Make the mixture with flour, eggs, baking powder and salt.
Roll out the dough with a special machine.

The dough should be thick 0,078 inch (2 mm).
Cut the dough into a ribbon and tie a knot.

Make so for all the dough.
Pour 35,273 oz (1 l) of soybean oil in a large pan.
The fire must be high and the oil must be very hot.
Pour Chiacchiere in oil at a time, drain them on kitchen paper and sprinkle with icing sugar.
Serve them.

Variant with drops of bitter cocoa: 

Cut Chiacchiere in rectangular.
Melt bitter cocoa in milk.
Dropping a spoonful of chocolate drops on the rectangles.
 Variant with jam:  
Making ravioli as 'Ravioli with Radicchio', they must be fried and dusted with icing sugar.

Pancakes with raisins Donatella

Frittelle all'uvetta Donatella

(Pancakes with raisins Donatella)

(This is for 4 people)

Sometime ago, one of our friendly reader of our blog, Donatella, wrote us asking us a recipes for pancakes.

Donatella, thanks for your request and I hope you like it and I hope you like it also to your children! CiaoCiao!

Igredients

8.818 oz (250g) flour type 00

2.645 oz (75g) potato flour

3.527oz (100g) sugar cane

0.246 oz (7g) baking powder

2 whole eggs

2.116 oz (60g) whole milk

0.530 oz (15g) butter

1.763 oz (50g) raisins

juice of ½ lime

½ grated lime peel

salt to taste

icing sugar to taste

For frying: 35.273 oz (1l) soybean oil

Procedure

Soak the raisins in cold water for 15 minutes.

In a blow put 2 whole eggs, 3.527 oz (100g) sugar cane, 0.530 oz (15g) butter, salt to taste, lime juice and grated peel and mix all well until sugar is completely dissolved.

Pour in the same blow 8.818 oz (250g) flour, 2.645 oz (75g) potato flour, 0.246 oz (7g) baking powder, 1.763 oz (50g) of well drained raisins and 2.116 oz (60g) whole milk. Mix all well.

The batter should be thick.

Heat the soybean oil in a pan, over medium heat.

Pour the batter by spoonfuls and cook it well.

 Put them on a serving dish and sprinkle with icing sugar. 

Serve them hot.

Torta Rustica alla Frutta

(Rustic Fruit Pie)

 (This is for 4 people)

Ingredients

4 eggs

6.350 oz (180 gr) brown sugar

5.290 oz (150 gr) Manitoba flour

3.527 oz (100 gr) Kamut flour

2.115 oz (60 gr) soybean oil

2.470 oz (70 gr) lemon juice

1.765 oz (50 gr) vanilla sugar

7.055 oz (200 gr) diced apple

10.582 oz (300 gr) nectarines, diced

1 packet baking powder

salt to taste

Procedure

Peel the apple and nectarine, cut them into cubes.

Pour it in a bowl with 0.705 oz (20 gr) of lemon juice and 1.060 oz (30 gr) of powdered sugar icing.

Mix it and cover it.

Put the bowl in the fridge.

In a bowl combine eggs, sugar, 1.765 oz (50 gr), 0.705 oz (20 gr) sugar vanilla and a pinch of salt.

With the electric whisk until emulsified all the sugar is well dissolved in the mixture.

Add the flour, Kamut and Manitoba.

Pour it to rain and mix well.

Add the sachet of baking powder.

Pour into a greased and floured cake pan.

Sprinkle the fruit with a spoon over the dough.

The oven must be preheated to 170°C (338°F).

Cook it for 40 minutes.