Posted on 09 December 2011 by cakeitaly
Birthday cakes from Italywith delicious idea for your party
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Posted on 10 November 2011 by cakeitaly
Pastiera from Naples
A centuries old dish in many versions, each made according to a closely guarded family recipe.
This recipe takes time to prepare and requires presoaked grain. (Neapolitan deli’s now sell canned presoaked grain) But if you are starting from scratch–
Purchase 1/2 pound whole grain and soak it in cold water for TWO WEEKS, changing the water every two days , ( another cookbook suggests three days, changing water daily). Come cooking time, drain it and cook the amount indicated. The pastiera is traditionally served in a 10-inch diameter round metal pan with a two-inch rim; Neapolitan pastry shops sell pastiera in the pan, and it is served so.
The Pie Crust:
1 pound flour
1/2 pound lard (at room temperature)
1 cup sugar
4 yolks
The Grain:
1/2 pound well-drained soaked grain
1 1/2 cups milk
The zest of half an orange
A walnut-sized piece of lard
1 teaspoon sugar
1 packett vanillin (a teaspoon vanilla extract)
The Filling:
10 ounces FRESH Ricotta
3/4 cup sugar
3 eggs, separated
1 vial (1/4 cup) acqua di fiori d’arancio–if using orange extract, to taste, but I think less
a pinch powdered cinnamon
1/4 cup minced citron
1/4 cup minced candied orange peel
1/4 cup candied squash (cocozzata, in Neapolitan)
Directions for Pastiera:
Begin the day ahead by cooking the soaked grain with the milk, zest, lard, sugar and vanilla over an extremely low flame for at least four hours, or until the grains come apart and the milk has been absorbed, so that the mixture is dense and creamy.
The next morning make the pie crust: Make a mound of flour, scoop a well in the middle, and fill it with the lard, sugar and yolks. Use a fork or pastry cutter to combine the ingredients, handling the dough as little as possible (don’t knead it). Once you have obtained a uniform dough mass, press it into a ball and cover it with a damp cloth.
Pass the ricotta through a strainer into a large bowl, stir in the 3/4 cup sugar, and continue stirring for 5-6 minutes. Next, stir in the yolks, one at a time, and the grain. Next add the orange water;begin with half the amount and taste. Add more if you would like it orangier, keeping in mind that the aroma will fade some in baking. Stir in the cinnamon, and the candied fruit as well, then whip the whites to soft peaks and fold them in.
Roll out 2/3 of the pastry dough, on a pastry cloth, and line the pan. Fill it with the filling. Next, roll out the remaining dough and cut it into strips, which you will want to lay across the filling in a diagonal pattern. Bake in a moderately hot preheated 370 F oven for an hour or slightly more. The filling should dry almost completely and firm up, while the pie crust should brown slightly.
Here the pastiera photo
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Posted on 01 November 2011 by cakeitaly
The cassata cake from Sicily:
One of these delightfully tempting specialties is cassata, a Sicilian dessert. The Arabs introduced sugar cane, and this revolutionised Sicilian cooking. Before the ninth century local honey was used to sweeten Sicilian pastries. Cassata is a tort of plain white cake filled with the same sheep’s milk ricotta (cottage cheese) cream used in cannoli and sfinci, topped with frosting and sugared fruits.
It is traditionally a winter and spring dessert served around Easter; in Sicily sheep produce little milk in summer, and frostings would melt under the torrid heat.
Its name is believed to derive from the medieval Arabic kas’at in reference either to its circular form (more precisely the pan used to mold it) or the word for cheese products (cascio akin to casein). By 1300 Arab Sicily was a thing of the past, and cassata became an aristocratic dessert, its recipes jealously guarded by monastic nuns or the chefs of the aristocracy.
Even today, few outside the culinary profession are ambitious enough to make it at home. Why bother, when Palermo boasts the world’s greatest pastry bars? One of the earliest “modern” references to cassata was a document issued at Mazara in 1575 mentioning its importance at religious feasts. Cassata probably originated at Palermo or another city of western Sicily.
Sicilian gelato (ice cream), as it has come to us, is an Arab invention based on sorbet made with cane sugar, though its earliest origins, like that of torrone, are Roman.
cassata is made year ’round but it’s still best from November through April.
CASSATA VIDEO AND PICTURES
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Posted on 09 July 2011 by cakeitaly
Un’altro capolavoro della nostra amica Pina… come sempre la cura dei dettagli è davvero spettacolare…
Forse una delle più belle torte di Blogdolci.com
Qui altri capolavori su hello kitty
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Posted on 02 July 2011 by cakeitaly
Marshmallow cake from Italy
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Posted on 25 June 2011 by cakeitaly
Decorated cakes by you… please visit the full album.
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Posted on 11 June 2011 by cakeitaly
Birthday cake in light blue for Fabrizio, one of our friends. He likes trains and so the pastry man created for him this delicious cake
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Posted on 07 May 2011 by cakeitaly
A cake for Mario, who is a fan of the juventus football team…
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Posted on 30 April 2011 by cakeitaly
A cake for the mother’s day. From Italya this heart cake.
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Posted on 23 April 2011 by cakeitaly
Maya the Bee cake for a special birthday party from Italy
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Posted on 26 March 2011 by cakeitaly
Tanti auguri Lisa dalla mamma, il papa, i nonni, i fratellini e gli ziiiiiiii….
Happy birthday Lisa by all the family
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Posted on 26 March 2011 by cakeitaly
Topolino cake for a birthday. Prepared by Orietta.
Mickey moouse cake from Italy by Orietta
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Posted on 24 March 2011 by cakeitaly
For the birthday of of her father, Mariateresa created this delicious cake with a bag with some paintbrushes and tempers
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Posted on 21 March 2011 by cakeitaly
A manny moto cake for the birthdayof Giovanni by pina
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Posted on 15 March 2011 by cakeitaly
Babtism cake created by Tiziana for Federico, his child…
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Posted on 12 March 2011 by cakeitaly
Chiara has prepared this cakes for her child Gallinella 13 years old. She loves volleyball and this this the correct cake.
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Posted on 05 March 2011 by cakeitaly
Cake for 8th march the Women’s day… we call this cake MIMOSA like the flowers
Una torta decorata con mimose per festeggiare le donne l’8 marzo , giorno dedicato a loro.
Qui video del pasticcere per una torta mimosa da urlo
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Posted on 20 February 2011 by cakeitaly
Heart cake with meringa by blogdolci and Gallinella: a love cake
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Posted on 15 February 2011 by cakeitaly
From Italy super Mario cake by intendo and cakeitaly… We love super mario and in this cake you can see all the elements of the Mario world..
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Posted on 05 February 2011 by cakeitaly
Sigep rimini 2011. Sigep is an annual gathering of food industry professionals focusing on fresh bakery, handmade confectionery and pastries, and artisan ice cream. The trade show sections include raw materials, basic products, plant, machinery, furnishing and fittings for the trade. The programme of side events includes seminars, special exhibitions, workshops, show cooking and tastings.
Here our photos
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Posted on 28 January 2011 by cakeitaly
Here our video from the sigep in RIMINI
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Posted on 19 January 2011 by cakeitaly
Betty boop cake by Pina from Italy… We love Betty Boop and Pina is the best pastry woman who can made a cake dedicated to this subject!!!!!
Here other Pina’s cakes
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