Oh but how many days?!?! Pardon, pardon! You should know that this post Easter period have happened a lot 'of things that have kept me forcibly removed from the oven and stove: work, study and last but not least I went three days in Florence with my boyfriend and I have there met none other than Mom or Iana Giuliana in the middle of his move. Obviously I'm not here to tell you how much I was pleased to regard as soon as possible and repeat! Going back to my desire to get back in the kitchen, and especially the idea a bit 'of time there I got them on Tuesday afternoon and I took the opportunity to fulfill the desire of my teachers and my classmates of course belly dancing (yes, I am a bellydancer freshman ^ _ ^) I made a cake for the occasion that was for months in the list of things to do ... the cake aux chocolat et aux amandes, noisettes et pistaches of the saint by Pierre Hermé. The original recipe, followed faithfully to the letter, found on p. 139 of his book Mes Desserts Préférés : needless to say that the explanation is sublime and success is virtually guaranteed! What about ... moreover, that Monsieur Hermé does not disappoint its ever!
Cake with chocolate, almonds, hazelnuts and pistachios (cake mold 24x12, 5 cm)
00 185 g flour 7 tablespoons unsweetened cocoa powder
1 / 2 teaspoon baking powder 135 g sugar
145
almond paste 4 medium eggs at room temperature 185 g of whole milk
70 g hazelnuts, roughly chopped 50 g
coarsely chopped almonds 50 g of coarsely chopped pistachios
140 g of dark chocolate cut into small pieces
300 g butter, melted and cooled
Preheat oven to 180 degrees and butter and flour the cake mold. Merging, settacciando to avoid lumps, the flour to the yeast and cocoa and set aside. In planetary put the almond paste and sugar and beat at medium speed with the flat beater (not the one that is used to assemble!) Until the mixture will be grainy. Add eggs one at a time from 2 minutes for each addition. Change the flat beater and beat with a whisk at high speed classic for 8 / 10 minutes until the mixture has assumed the appearance of a mayonnaise now adjust the speed to low and add slowly the milk and then the dry ingredients ( flour, cocoa and baking powder together), taking care not to form lumps. When the mixture will be homogeneous with the aid of a spatula, add the almonds, pistachios and hazelnuts chocolate. A tip: to avoid cooking in all these pieces go on the bottom, just a little flour them '... I left out one spoon of the mix of flour, cocoa and baking powder and what I used! Finally add the butter slowly, stirring constantly with a wire spatula. Now pour the mixture into the tin and bake for 60/70 minutes always doing the test knife before turning out. Allow to cool 10 minutes and then remove the cake from the mold making it cool completely on a rack. Useful advice: it is better the next day and then once cooled, packed the cake in plastic wrap and have the patience to wait for the next day to eat. Also packed was still preserved for 5 days, but I doubt that the cake can survive so much.
PS I must apologize because even after I promised you the Esterhàzytorte Biedermeiertorte, only that I have not yet had the time, the strength and courage to face this monster ... I promise you that at the first opportunity I will get to work! For now I hope there is enough cake! ^ _ ^
Kisses!!
Cake with chocolate, almonds, hazelnuts and pistachios (cake mold 24x12, 5 cm)
00 185 g flour 7 tablespoons unsweetened cocoa powder
1 / 2 teaspoon baking powder 135 g sugar
145
almond paste 4 medium eggs at room temperature 185 g of whole milk
70 g hazelnuts, roughly chopped 50 g
coarsely chopped almonds 50 g of coarsely chopped pistachios
140 g of dark chocolate cut into small pieces
300 g butter, melted and cooled
Preheat oven to 180 degrees and butter and flour the cake mold. Merging, settacciando to avoid lumps, the flour to the yeast and cocoa and set aside. In planetary put the almond paste and sugar and beat at medium speed with the flat beater (not the one that is used to assemble!) Until the mixture will be grainy. Add eggs one at a time from 2 minutes for each addition. Change the flat beater and beat with a whisk at high speed classic for 8 / 10 minutes until the mixture has assumed the appearance of a mayonnaise now adjust the speed to low and add slowly the milk and then the dry ingredients ( flour, cocoa and baking powder together), taking care not to form lumps. When the mixture will be homogeneous with the aid of a spatula, add the almonds, pistachios and hazelnuts chocolate. A tip: to avoid cooking in all these pieces go on the bottom, just a little flour them '... I left out one spoon of the mix of flour, cocoa and baking powder and what I used! Finally add the butter slowly, stirring constantly with a wire spatula. Now pour the mixture into the tin and bake for 60/70 minutes always doing the test knife before turning out. Allow to cool 10 minutes and then remove the cake from the mold making it cool completely on a rack. Useful advice: it is better the next day and then once cooled, packed the cake in plastic wrap and have the patience to wait for the next day to eat. Also packed was still preserved for 5 days, but I doubt that the cake can survive so much.
PS I must apologize because even after I promised you the Esterhàzytorte Biedermeiertorte, only that I have not yet had the time, the strength and courage to face this monster ... I promise you that at the first opportunity I will get to work! For now I hope there is enough cake! ^ _ ^
Kisses!!
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