finally reveal the secret! The surprise cake made in Naples is the famous soup! My mother often told me that some time ago, when she was a youngster (about thirty years ago), the pastries did not have a large assortment of desserts: there were to 'sciù (translated the French éclair), the head of Moor, the father, the puff, but the top was the top of the soup. There were still tart with fresh fruit, lobster tails, the delicious lemon, in short all those things that animate the modern Neapolitan pastry counter. These days the soup, let us say, is a bit 'out of fashion on Sunday when a meal is brought to the table tray of pasta, usually leave the assaults of the barbarians. Only survivors of this sugar are hungry and poor sciù soup. But if it's really that out this soup, as ever appeared in my kitchen? All thanks to Salvatore De Riso and his book 'Sweet Family' in which, dug up with a slight nostalgic vein of the classic home of the confectionery, dusts off a surprise soup. So let's do this great classic of ancient Neapolitan pastry and I assure you will not regret it! Before
doses and how to summarize, I would like to clarify one thing: I trusted the recipe De Riso. I have a certain distrust of the recipes I find on the books. I prefer blogs. Then the dough was made with butter and lard, the sponge provided only 2 eggs ... well, maybe wrong, but in all honesty I did not felt to trust in the book. So I only took the cue, and the recipes of the constituent elements of the soup I relied on the notebook and the mother adoratissimi blog. If it is not a declaration of love this!
Come on, let's see how this little girl made ...
Neapolitan soup (soup for about 20 to about 6 cm per side)
puff pastry as described in the previous post
sponge as described in the first post again ^ _ ^
cherries in syrup (I recommend the Blacksmith, is a buuuuono!)
Powdered sugar for the filling: 1 egg, 1 egg, 180 g sugar , 70 g of 00 flour, 1 teaspoon of vanilla extract, 1 / 2 liter of fresh whole milk, 1 grated lemon zest (always preferred a good lemon Amalfi Coast), 200 ml of fresh cream.
For the syrup: water, sugar, lemon peel, orange peel, bay leaf.
prepare the cream: In a saucepan fitted with vanilla sugar and eggs. Then add the grated lemon rind and flour. Add the milk gradually and thicken over a low heat. Always remember to mix. When the cream reaches the desired consistency and sailing the spoon it's time to shut down and cool. Whip cream and fold in the cold cream. Set aside. Now let us have the sponge cake: cut it into slices about 1.5 cm thick and clear the board. Now in the tray to accommodate soup destined to put the first layer of pastry, then a layer of sour cream and a bit 'scattered. Now arrange the slices of cake and wet, not too much I recommend the wet. For this wet I can not point the dosage, I make eye. If I can give you a hint, you can also add some liquor, possibly Witch of Benevento. Now put the rest of the cream and settle on top of other cherries. Close with the last layer of puff pastry and sprinkle with powdered sugar. Cut the soup should be lumps of 6 cm per side. Once cut, the soup should settle in the fridge for 4-5 hours. After you eat that is a pleasure.
Hooray hooray! Did you like the surprise cake made in Naples? See you soon, kisses to all!
doses and how to summarize, I would like to clarify one thing: I trusted the recipe De Riso. I have a certain distrust of the recipes I find on the books. I prefer blogs. Then the dough was made with butter and lard, the sponge provided only 2 eggs ... well, maybe wrong, but in all honesty I did not felt to trust in the book. So I only took the cue, and the recipes of the constituent elements of the soup I relied on the notebook and the mother adoratissimi blog. If it is not a declaration of love this!
Come on, let's see how this little girl made ...
Neapolitan soup (soup for about 20 to about 6 cm per side)
puff pastry as described in the previous post
sponge as described in the first post again ^ _ ^
cherries in syrup (I recommend the Blacksmith, is a buuuuono!)
Powdered sugar for the filling: 1 egg, 1 egg, 180 g sugar , 70 g of 00 flour, 1 teaspoon of vanilla extract, 1 / 2 liter of fresh whole milk, 1 grated lemon zest (always preferred a good lemon Amalfi Coast), 200 ml of fresh cream.
For the syrup: water, sugar, lemon peel, orange peel, bay leaf.
prepare the cream: In a saucepan fitted with vanilla sugar and eggs. Then add the grated lemon rind and flour. Add the milk gradually and thicken over a low heat. Always remember to mix. When the cream reaches the desired consistency and sailing the spoon it's time to shut down and cool. Whip cream and fold in the cold cream. Set aside. Now let us have the sponge cake: cut it into slices about 1.5 cm thick and clear the board. Now in the tray to accommodate soup destined to put the first layer of pastry, then a layer of sour cream and a bit 'scattered. Now arrange the slices of cake and wet, not too much I recommend the wet. For this wet I can not point the dosage, I make eye. If I can give you a hint, you can also add some liquor, possibly Witch of Benevento. Now put the rest of the cream and settle on top of other cherries. Close with the last layer of puff pastry and sprinkle with powdered sugar. Cut the soup should be lumps of 6 cm per side. Once cut, the soup should settle in the fridge for 4-5 hours. After you eat that is a pleasure.
Hooray hooray! Did you like the surprise cake made in Naples? See you soon, kisses to all!
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