Friday he came home my beloved Kitchen Aid Saturday and so I started work immediately.
At the birthday of my mother-in-law Marisa, mezzamela wanted us to try into something special ..... and so for the first time in my life I made the sponge cake and I Stuffed with what I think should have been a chantilly cream ..... actually I'm wrong doses and what was supposed to be a fluffy cream and soda proved Tutt 'else!
But proceed con ordine!
La ricetta del pan di spagna l'ho chiesta alla mia amica Minù , lei è un esperta ne ha provate tante e alla fine ha decretato che quella di Montersino è la migliore, perciò mi sono fidata ciecamente e ho seguita alla lettera le dosi e i suoi preziosi consigli.
Anche per la bagna ho preso spunto dalle sue ricette e mi sono trovata benissimo.
Per la crema chantilly ho fatto di testa mia.....senza consultare nessuna ricetta in particolare e l'idea che avevo in mente di una torta con tanti ciuffetti per guarnire è fallita miseramente!
Ho ottenuto una crema liscia ma per nulla vaporosa, impossibile to use in a sach a few (goodbye tufts) so I am an engineer and I got the result you see below!
Ingredients:
serves a pan 24 cm
5 eggs
175 gr caster sugar
150 gr flour 00 gr
50
potato starch 1 / 2 vanilla bean
for cream: 4 egg
150 grams of sugar
80 grams of potato starch
1 / 2 cups milk
1 / 2 vanilla bean
1 / 2 liter of fresh cream
50 grams of dark chocolate
for wet:
200 ml of water
100 gr sugar 100 ml rum
languages \u200b\u200bof cat tails and sugar to decorate
procedure :
Beat eggs and sugar quickly put them to heat in a saucepan on the fire, as soon as the mixture is nearly cold pour it into the bowl of the planetary, add the vanilla bean seeds in half and insert it until it has tripled its volume. I mounted all for about ten minutes.
In a bowl mix flour and starch, equip yourself with patience and that you possess all the delicacy and sieving gradually add to the egg mixture and sugar, incorporating it with a spatula with graceful movements from the bottom up .
Pour the batter into a cake then you've taken care lined with parchment paper or butter, and bake in preheated oven at 180 degrees for 20-25 minutes, make sure you cook with a skewer.
time has elapsed remove the pan from the oven and let cool.
then Prepare the custard.
Put the milk on the stove to heat (not boil) along with the seeds of the other half of vanilla bean and sugar and eggs in the meantime mounted starch. Then pour the milk into the mixture, stir and then spilled it all into the saucepan with remaining milk and continue cooking. Do sobbolire for a couple of minutes stirring and the cream is ready.
Pour into a bowl, cover with plastic wrap (to be directly in contact with the cream) and let cool. Mount
then the cream until it is firm and steadfast (keep two teaspoons part)
When the cream is cold add the cream, stirring from top to bottom, trying not to dismantle the whole.
Prepare the syrup by putting the fire finally 200 ml of water, 100 gr of sugar and 100 ml of rum until sugar is dissolved. If you prefer more alcohol, rum, put it in the end, if you put the alcohol tends to evaporate from the beginning but will cmq the aroma of rum.
Now you are ready to assemble the cake.
Cut the sponge cake into two parts. Place the first part on a serving plate and sprinkle well with the wet. Put a nice layer of cream (do not be stingy like me) and position yourself above the second disc you have sprinkled with the remaining wet.
Take two tablespoons of whipped cream that you have kept aside and roll out on the surface and edges of the cake.
At this point I stopped and I put the cake in the refrigerator overnight before decorating.
The morning after I placed the cat along the edge of language, I poured a layer of cream on the surface by keeping a bit 'and I smoothed on well with a spatula.
I melted dark chocolate and I added the cream, I gave rein to my creativity I wrote and the wishes for Marisa, made a heart with tails sugar and decorated with two red heart-shaped.
In conclusion:
- the cake was very beautiful, more beautiful than I'd say good ;-) and especially liked to celebrate!
- Chantilly cream Italian is very different from mine, it has a ratio equal to 2:1 cream and whipped cream, which I have not met.
- the sponge cake is easier to do than I expected and it was great!
- as a first experiment, I can not complain at all!
and ...... per finire ancora un grazie a Minù con i suoi preziosi consigli!
COMUNICAZIONE DI SERVIZIO:
Oggi era l'ultimo giorno utile per partecipare al mio "Blog Croc Candy", ringrazio tutti i partecipanti e auguro loro un super in bocca al lupo!!
Datemi un paio di giorni per visionare tutte le ricette ed organizzarmi con l'estrazione e giovedì vi comunicherò il nome dei due vincitori.
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