Strawberry Delight!
a glass of limoncello
Sponge ...
6 eggs 195 g flour cakes read Molino Spadoni
190 g sugar 1 packet yeast
190 g sugar 1 packet yeast
Separate the yolks from the whites in two separate bowls, Beat the egg yolks with sugar. Then whip the whites and add to the creamed egg yolks. Combine the two preparations and mount again until the mixture equation. Add the flour, baking powder (if eggs are sufficiently worked and have incorporated enough air, it is not necessary!), And stir gently, from the bottom up to avoid losing the air incorporated, until the mixture is homogeneous. Pour into a greased baking tray and sprinkle with flour, then put in oven for 30 'to 180 degrees. Remove from the oven immediately.
Pastry Cream:
For the cream:
4 egg
4 tablespoons sugar
4 tablespoons of flour
1 4 tablespoons sugar
In a saucepan dissolve sugar in water, then add the lemon.
Garnishing: Cut the sponge cake into 2 layers, wet the first layer with the syrup to the lemon, fill with a layer of cream, put the second layer of sponge, soaking wet with lemon and fill with cream, cover cream of the top and sides of cake.
Let cool before using.
Decorate the cake ... I used a cream puffs filled with cream and strawberries type petals, whipped cream and chopped nuts near the edge of the pie.
Nj Emt Training Accelerated
I present a new collaboration with ... The House
Cascina San Cassiano was born in Piedmont, between the hills
Langhe suited for the production of great wines
like Barolo and Barbaresco,
like Barolo and Barbaresco,
and delicious food
Cascina San Cassiano produces food
raw materials of Italian origin. 
honored for giving me so many delicacies
I present a new collaboration with .. .. The House
San Cassiano!
Cascina San Cassiano born in Piedmont, between
Langhe hills suitable for the production of
great wines like Barolo and Barbaresco,
and food delicacies like white truffles.
produces food
high quality through a strict selection raw materials of Italian origin.
A warm thanks to this company for having paid homage to many delicacies Monday, March 14, 2011
a pinch of salt
80 g butter
600 grams of flour mill Manitova Chiavazza.
Place the flour composing a rather large fountain.
Break the eggs into the fountain, add the salt. Meanwhile, dissolve the yeast in milk mixed with water (lukewarm).
With a fork, draw a circle of flour from the edge and begin to incorporate it with the eggs. Be very careful to take the flour from the edge, without breaking the bank of the fountain, so that the eggs come out.
As we firm up the eggs, continue to incorporate the flour, add the butter at room temperature, the yeast using a fork to not to get too hands until the dough is no longer appicicoso.
Start working the dough with your hands. The movement should be soft and should serve to amalgamate the side opposite to the center of the dough, pushing long and low.
Stuff you like:
Add the filling, close the door carefully and brush with egg and grow strudel, and then bake at 180 degrees for 30-35 minutes.
80 g butter
600 grams of flour mill Manitova Chiavazza.
Place the flour composing a rather large fountain.
Break the eggs into the fountain, add the salt. Meanwhile, dissolve the yeast in milk mixed with water (lukewarm).
With a fork, draw a circle of flour from the edge and begin to incorporate it with the eggs. Be very careful to take the flour from the edge, without breaking the bank of the fountain, so that the eggs come out.
As we firm up the eggs, continue to incorporate the flour, add the butter at room temperature, the yeast using a fork to not to get too hands until the dough is no longer appicicoso.
Start working the dough with your hands. The movement should be soft and should serve to amalgamate the side opposite to the center of the dough, pushing long and low.
Stuff you like:
- peppers with bacon and smoked cheese.
- zucchini grilled with gorgonzola.
- Scarola.
