e. .. unfortunately I have done and then fled with
cake, which were then two, but a photograph always remains
to take the path of celebration on the hill in that the Faedo!
and so, with the occasion of a birthday I finally opened the new kitchen,
soon to immortalize with a little 'grace and patience along with some other culinary prodottino!
two reasons to go immediately to the recipe, or so the first due to lack of time (as there is no point wasting time on pleasantries coy) e..
within the two has many sottoragioni.
spring is not there. I do not know whether it is a local problem or globlal nn but here we have seen.
the sun gets its somewhere and what we realized is that you just will not stop on the Po valley.
sn so blunt but the flowers have a very puzzled air.
mumble leaves hanging on the branches of which are uncertain whether catapulting to the ground and pretend to be autumn already.
speak to them, encouraging them day after day (and hopefully serve)
here you continue to use T-shirts and sweaters should not be a salad or Bavarian.
but mulled wine and shin. The
we spend it with costume worn (under the aforementioned sweater).
and every Sunday night, sad, it takes off and wash. so, as a mantra.
enough to go to the recipe?
month of roses!
doses for a mold to 24/26 cm in diameter
6 eggs
75 gr cornstarch 150 gr flour 200 gr sugar 00
a vanilla bean
lemon peel
1 / 2 packet of baking powder
separate the yolks from whites in two different bowls.
mount the red with 150 grams of sugar for at least 15 minutes.
add the seeds of the vanilla and grated lemon zest or slices. Sift the flour, baking powder and cornstarch.
mount whites with the remaining 50 grams of caster sugar until they are shiny, puffy, fluffy and firm. about 10 minutes.
add white to red several times, stirring the mixture gently and smoothing.
gradually add the flour sifted several times.
coat the mold with parchment paper (I waxed paper and squeeze the bathroom so it is easier to model it on pan) and pour the mixture carefully.
bake at 150 ° oven (well ventilated) for at least 45 '/ 60'.
not open the oven for at least the first half hour otherwise deflate the sponge cake.
cooking will be completed when the surface is amber color and a toothpick comes out dry.
let the cake cool on a rack. The CREAM
2 egg yolks 1 whole egg
130 gr sugar 500 ml milk 50 gr
cornstarch 1 vanilla pod.
beat the yolks and whole egg with sugar until the mixture is frothy and light (and light, compared to the color of the ingredients of departure).
add the flour and stir until dissolved any lumps.
add milk previously warmed with vanilla bean.
place over medium heat and stir.
boil count from the first few minutes, stirring constantly, remove from heat until creamy and thickened.
assembly
cut in half the sponge.
distribute the cream with a pastry bag from the center and drawing a spiral.
wash the raspberries carefully and dry with paper towels.
distribute the raspberries on the cream.
cover with another disc.
sprinkle with powdered sugar and plentiful.
I finished with a hard exterior decoration of raspberries to follow the perimeter of the cake ... but the decorations are a delight!
Bon app!
ps. the real sponge does not provide for the addition of yeast, and I confirm the above recipe also works without the half a bag. for those on the first try, because no one likes to lose, I recommend the addition of the chemical to become familiar and then finally throw in subsequent adventures.
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