on the run last week due to work-in-progress in my life has been partly helped by news that so many have had the patience foddblogger and to disclose that I have crossed with different moods.
to be honest I have not linked the suspects and offenders
blog misappropriated for illicit purposes of recipes, photos, the life of the food has a passion in their free time and passion that is intended to express a part of itself.
I can certainly speak for themselves because the reason that brought me up to ondadorto is sentimental, belly and puts the roots in the need for universal freedom of expression. My blog is young and fragile and as such sensitive to change, upheaval, change and travel time and for that I'm away for a few days because it seemed disrespectful to join choir, a duty, to protest because their young and as such more confidence with the observation that most protest.
I will not go with the obvious reasons that lead each of us to condemn the actions and conduct reprehensible. You have all
said your best how could I do.
am sure that, despite these discoveries the world has derived foodblogger awareness of the strength that each of us, little or much, is able to have and to offer, and this I believe is the most important discovery, make us able to continue in spite of who still uses a spanner in the forgetting that we .. it flies!
prescription required substantial and therefore, in line with the first cold Sachertorte. I state that I have never been to Vienna and therefore do not know the original. I find that this recipe is the right balance of flavor and soft delicacy and balance and for fans of the genre's invitation to try it .. and I share these samples vs!
takes time and patience. and proceeds to order the chocolate cake
* 150 g caster sugar in 75 and 75 * 110 gr icing
butter * 5 eggs * 1 egg white
* 2 tea spoons of baking powder or cream of tartar dissolved in an inch of cold milk
* 150 g dark chocolate
least 75% * 50 g chopped almonds 80 g flour
* OO
work the butter with 75 grams of sugar and the chopped chocolate melts in a water bath. Once melted add butter and mounted the chocolate butter. mix. add 5 egg yolks one at a time. add almonds.
Whip the egg whites (6) until stiff and add half the icing sugar assembly continues until they are white, glossy and firm. alternately add the egg and flour to the mixture of chocolate and butter. gently. Finally, add the dissolved yeast in the finger of milk, mix well and turn into a mold of 24 cm in diameter covered with baking paper.
bake for 40 '/ 50' depends on the oven (check with a skewer, the last ten minutes, cover with aluminum foil to pie).
cool. Once cooled cut the cake in half.
filling * 1 box of jam
dissolve the jam on the stove and sieve if it is in pieces.
brush both halves of the cake and any excess brush the top of the cake (after the two halves of the joint).
Coverage * 200 * 180 gr chocolate
gr fresh cream * 1 tablespoon sugar soup.
chop chocolate and melt in a bain marie. add a tablespoon of sugar and finally the cream three times gently stirring and mixing the mixture.
coat the cake, which is already on a serving dish, cover with chocolate with the help of a metal spatula.
If you like it with the melted chocolate, to write freely on the surface. My
Sacher was decorated with small roses gingerbread .. due to lack of decent dish to serve!
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