CHOCOLATE SPONGE CAKE called margherita al cioccolato in Italy
125 g sugar [0.28lb]
125 g eggs [0.28lb]
65 g flour [0.14lb]
10g baking powder [0.02lb]
65g corn starch [0.14lb]
50 g butter [0.11lb]
10 g cocoa [0.02lb]
honey
Slightly heat the eggs and sugar.
Mount the slightly warm mix with a touch of honey.
Then add the other ingredients, leaving for last the cocoa.
Pour the mixture into a buttered baking pan and with a foil of baking parchment paper on the bottom.
Bake for 20 minutes at 200 degrees [392 Fahrenheit]
ALMOND PASTRY FOR DESSERTS called Pasta di mandorle in Italy
50g egg whites [0.11lb]
125g almonds [0,28lb]
175g icing sugar [0.39lb]
6g corn starch [0.01lb]
Half a sachet
of vanillin for cakes
Finely grind the almonds, add the icing sugar, starch
and a half sachet of vanillin for cakes.
Add the egg white and knead with your hands until a uniform and compact
paste is achieved.
Now you can prepare many different types of cakes…
For example, some pastries for tea (as pictured) that can be made as follows:
insert into a pastry bag the mixture and form
small cakes of different shapes on a baking sheet covered with a foil of baking paper.
Bake for 5 minutes in the oven with the coil switched on.
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WHIPPED CREAM CHANTILLY called in italy Crema chantilly
200 g pastry cream [0.44 lb]
250 g milk [0.55 lb]
115 g sugar [0.25 lb]
20 g flour [0.04 lb]
Vanilla extract for cakes
2 egg yolks
Whip the cream with a pinch of vanill afor cake sand 15 g [0.03 lb] of sugar.
Boil the milk with 50 g [0.11 lb] of sugar. In a nother pan,combine the remaining sugar, the two egg yolks, flour and a pinch of vanilla for cakes. Whisk with energy everything. At this point add the milk to the just prepared mixture. Mix until having a consistent mixture. Let cool; then add the whipped cream and here’s the whipped cream Chantilly.
CHOCOLATE CREAM Called CREMA AL CIOCCOLATO in Italy
80 g chocolate [0.18 lb] 250 g milk [0.55 lb] 100 g sugar [0.22 lb] 20 g flour [0.04 lb] Vanilla extract for cakes 2 egg yolks
Boilt he milk with 50 g [0.11 lb] of sugar.
In an other pan,combine the remaining sugar, the two egg yolks, flour and a pinch of vanilla for cakes. Whisk with energy everything. At this point addthe milkto the just prepared mixture. Mix until having a consistent mixture. Then add the dark chocolat eand continue to heat the mixture. Mix and voilà the chocolate cream is ready.
In a saucepan break the eggs, add half the sugar and lemon zest (if you want also a little bit of cinnamon).
Whisk the mixture and then add the flour, stirring continuously. Bring to the boil in a pan the milk and half of the sugar (and mix). Remove from heat an dadd the mixtur ewith th eeggs while continuing to amalgamate everything with a pastry chef whisk. Allow to cool.
Quickly knead: 250 g [0.55lb] flour, salt and water, then form the pasty and put in the fridge.
Quickly knead: the butter with 75g [0.17lb] of flour and form the pasty. After put in the fridge.
Combine the two pastries and immediatel ydo two tugs and four folds.
Put in the fridge for 20 minutes and, thereafter, give two more tugs and four folds.
Put again in the fridge for 20 minutes.
SPONGE CAKE RECIPE, called PAN DI SPAGNA in Italy:
125 g sugar [0.28 lb]
125 g eggs [0.28 lb]
Honey
65 g flour [0.14 lb]
65 g corn starch [0.14 lb]
2 g baking powder [0.01 lb]
25 g butter [0.06 lb]
Vanilla extract for cakes
Combine the eggs, sugar and honey and whip for a few minutes.
Add in to the mixture the melted and lukewarm butter, starch (stirring constantly) and finally the flour with the baking powder and vanilla extract and continue whipping for several minutes.
Butter and flour a cake pan.
Pour the mixture and bake for 20 minutes at 180/160 degrees [320/356 Fahrenheit].
Ingredients for cannoli:
4 1/2 cups ricotta cheese
1 cup granulated sugar
1 tablespoon vanilla
1/4 cup semisweet chocolate pieces, coarsely chopped
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup shortening
2 well-beaten eggs
1/4 cup cold water
2 tablespoons vinegar
1 slightly beaten egg white
Cooking oil for deep-fat frying
Powdered sugar
Directions cannoli:
Combine ricotta, 1 cup granulated sugar, and vanilla. Depending on firmness of cheese, stir or beat till smooth. Fold in chocolate. Cover; chill. Combine flour, 1/4 cup granulated sugar, cinnamon, and salt. Cut in shortening till mixture resembles small peas. Combine eggs, water, and vinegar; add to flour mixture. Stir till dough forms a ball.
Divide dough in half. On lightly floured surface roll each half to slightly less than 1/8-inch thickness. Using a knife and paper pattern, cut dough into ovals 6 inches long and 4 inches wide. Beginning with long side, roll dough loosely on cannoli tubes. Moisten overlapping dough with egg white; press gently to seal. Fry in deep hot oil(375 degrees) for 1 to 2 minutes. Drain. When cool enough to handle, remove cones from tubes and cool. Cool tubes before reusing. Up to 1 hour before serving, fill cones using a pastry tube to force cheese mixture into cones. Sift powdered sugar atop.
Makes about 20 cannoli.
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2 cups plus 2 tablespoons flour
pinch of salt
5 oz. dried yeast
1 cup plus 2-1/4 teaspoons milk
3 egg yolks, reserve whites
7 tablespoons butter
3-1/2 tablespoons sugar
1-3/4 tablespoons rum
grated lemon peel or vanilla extract
Filling: apricot or other jam
Confectioner’s sugar
Method Krapfen: Make a soft yeast dough using the above ingredients. Let rise.
Roll out dough on a lightly foured surface (about a 1/3 inch thick). Divide the rectangular dough in half and put one half aside. Mark rings on the remaining half with a wine glass (the circumference should be about 3-1/2 inches) and place a dollop of jam in the center of each ring. Trace the outline of each ring with a thin coating of egg white. Carefully place the reserved dough on top and lightly push down so the jam dollops are not spread, but apparent under the dough. Use the wine glass to cut com pletely through the dough, lightly pressing the dough edges to seal the top and bottom halves. Cover loosely with a towel and let rise again, about 10 minutes. This rising affects both shape and consistency.
Meanwhile, heat oil in a deep saucepan or deep-fryer. Place a few Berliners at a time gently in the heated oil. Cover, let cook for about 5 minutes and turn the Berliners once. Continue cooking until golden brown, about 10 minutes total depending on oil temperature.
Drain Berliners on paper towel. Sprinkle with cconfectioners’ sugar. The finished Berliner should look like a small cannon ball with a white waist line.
Our trip in barcellona… In this video the Boqueria Market, one of the best place in Barcelona, where you can taste delicious sweets, drinks and food.
The Boqueria Market, as it is known today, has been through many phases of life. On the following words I’ll try to give a faithful description of that rich history as we under stand it. Where this market comes from is uncertain, what we are sure of is that it was born as a travelling market, placed in the Ramblas of Barcelona. La Rambla acquired growing importance as a pedestrian lane, and the market was set in the best place to attract the large numbers of passers-by and local inhabitants.
Its location was threatened many times. In Catalonia, towns and cities have been founded around markets and the same rings true for La Boqueria. It originated as an open-air market, in front of one of the gates of the old city wall (Pla de la Boqueria) where fruit and vegetable traders from local towns and farms near by would sell their products. The spaces inside the city at that time were too small to establish a big market of the current Boqueria kind and it was necessary to set them outside the walls.
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Polenta e Osei, a specialty of Bergamo, is a pastrychef’s slight of hand, a mound-shaped cake that looks like freshly turned out polenta, being pecked at by a flock of sweet marzipan osei, or birds.
A video from ITALY: cakes for the 150th anniversary of ITALY and some cakes made in march 2011
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In this italian video the Tina’s cakes. She love cooking and in this video you can see her best cakes
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At its 32nd edition, the expo is acknowledged as the world´s most important in the artisan gelato sector, a primary European showcase for artisan Italian confectionery and is also strengthening its position in the artisan bakery field.
On show, all the very latest in raw materials, basic products, plant, machinery, furnishing and fittings for the artisan gelato and bakery trades.
Thematic sections, international contests and championships, demos, courses and updating seminars and expos all contribute to making it a unique spectacular event.
771 days in the top 100 
(841) Buy new: 
58 days in the top 100 
