take up the subject left open last night, we were down to my kitchen smelled like soup, I wanted to do a cake, that I was not happy with that sweet ... in short, a disaster. Today, a clear mind I looked good for the cake and I decided that deep down it was not so terrible.
In fact I was playing with the idea of \u200b\u200bpreparing a ricotta and pears Laminated. Then I discovered that the last two pears were now gone, too soft and I had to give up. But I had the ricotta and cream and a jar of blueberry jam and rhubarb. So it is coming off a thing as they say in Naples 'nzertata' or mixed. This is a cake alternate layers of pasta hazelnut meringue, jam and cheese. I give you the times and doses!
Cake Pearl (name taken from the clear beads that I used as decoration and it has nothing to do with the cake actually ^ _ ^)
hazelnut paste:
12 egg whites 6 tablespoons sugar 3 tablespoons
flour 150 g butter, melted and made it cool
9 tablespoons toasted chopped hazelnuts and
Beat the egg whites with sugar, then slowly incorporate the flour and hazelnuts. Only at the end add the butter wire being careful not to always remove the egg whites. Line two plates with rather large rectangular baking paper, spread with the help of a spoon and cook pseudomeringa the middle level in a preheated oven at 160 degrees for about 10 minutes. Remove the baking paper before the pasta is cold otherwise it will become impossible. Even if it breaks, do not worry: When you assembling reassemble the pieces!
For the ricotta cream:
300 g fresh ricotta cheese and good
200 g sugar 250 ml of whipped cream
Mix the ricotta with the sugar and incorporate 3 / 4 of the cream. The rest will be needed to make the last layer on which lay the pearls.
during assembly superimpose a layer of pasta, a touch of blueberry jam and rhubarb (but wanting to be any good jam is not too sweet) and cottage cheese while supplies last. At the end finished with cream and leveled as best as possible. Let rest in refrigerator until the end and decorated with pearls.
If we consider the tragic situation in my kitchen yesterday afternoon, this is truly the best I could do. I promise that the next will be better!
A kiss to all ^ _ ^
In fact I was playing with the idea of \u200b\u200bpreparing a ricotta and pears Laminated. Then I discovered that the last two pears were now gone, too soft and I had to give up. But I had the ricotta and cream and a jar of blueberry jam and rhubarb. So it is coming off a thing as they say in Naples 'nzertata' or mixed. This is a cake alternate layers of pasta hazelnut meringue, jam and cheese. I give you the times and doses!
Cake Pearl (name taken from the clear beads that I used as decoration and it has nothing to do with the cake actually ^ _ ^)
hazelnut paste:
12 egg whites 6 tablespoons sugar 3 tablespoons
flour 150 g butter, melted and made it cool
9 tablespoons toasted chopped hazelnuts and
Beat the egg whites with sugar, then slowly incorporate the flour and hazelnuts. Only at the end add the butter wire being careful not to always remove the egg whites. Line two plates with rather large rectangular baking paper, spread with the help of a spoon and cook pseudomeringa the middle level in a preheated oven at 160 degrees for about 10 minutes. Remove the baking paper before the pasta is cold otherwise it will become impossible. Even if it breaks, do not worry: When you assembling reassemble the pieces!
For the ricotta cream:
300 g fresh ricotta cheese and good
200 g sugar 250 ml of whipped cream
Mix the ricotta with the sugar and incorporate 3 / 4 of the cream. The rest will be needed to make the last layer on which lay the pearls.
during assembly superimpose a layer of pasta, a touch of blueberry jam and rhubarb (but wanting to be any good jam is not too sweet) and cottage cheese while supplies last. At the end finished with cream and leveled as best as possible. Let rest in refrigerator until the end and decorated with pearls.
If we consider the tragic situation in my kitchen yesterday afternoon, this is truly the best I could do. I promise that the next will be better!
A kiss to all ^ _ ^
0 comments:
Post a Comment