Posted on 13 November 2009 by cakeitaly
Posted on 13 February 2009 by cakeitaly
An Italian birthday cake by Fiorella. Here other cakes dedicated to cats
Posted on 26 January 2009 by cakeitaly
Dessert from Italy Video .
All the best video about italian and italian food, here in this post you can enjoy your tastes.
Posted on 23 December 2008 by cakeitaly
All our posts regarding italian cakes, italian sweets and Italian taste!!!!
In one page all the recipes, photos and video from Cakeitaly.com
Posted on 03 December 2008 by cakeitaly
Some Ideas for next christmas party: more than 20 pictures of cakes and desserts for Chrsitmas.
Posted on 07 September 2008 by cakeitaly
Here a collection of Italian dessert Books for Italian lovers:
Dolce Italiano: Desserts from the Babbo Kitchen
Price: $15.75 USD
Lowest used price:$14.99 USD
Classic Stars Desserts: Favorite Recipes by Emily Luchetti
Price: $11.94 USD
Lowest used price:$14.75 USD
Lowest used price: $5.00 USD
Lowest used price: $3.43 USD
Price: $5.80 USD
Lowest used price: $1.11 USD
Posted on 07 September 2008 by cakeitaly
7 eggs, separated
7 T sugar
Two 2 1/2 C mascarpone cheese
3/4 C espresso or strong black coffee
3-4 T cocoa powder
about 24 ladyfingers
1 recipe Zabaglione (follow link for recipe)
Beat the Zabaglione with the mascarpone cheese until smooth.
Pour the espresso into a shallow dish. Quickly dip a ladyfinger, turning to dip both sides, taking care to wet it, but not so much that it falls apart. Place a layer of soaked ladyfingers on the bottom of your dish. Spoon half of the mascarpone mixture over the soaked ladyfingers. Repeat with another layer of espresso soaked ladyfingers, followed by another layer of the mascarpone/zabaglione mixture. Sift cocoa powder over the top, cover and chill for at least 2 hours before serving.
Note: For a decorative striped effect on the top of your Tiramisu, cut out 1 inch wide strips of waxed paper and arrange in stripes on the top layer of mascarpone. Sift cocoa over the top, then carefully life off the waxed paper strips. The Tiramisu will now have cocoa stripes on the top layer.
Some books suggestion:
For Chocolate Lovers: From Truffles to Tiramisu (The Small Book of Good Taste Series)
Price: $3.73 USD
Lowest used price: $3.27 USD
Price: $10.94 USD
Posted on 04 May 2008 by cakeitaly
Crumb and Ricotta Pie
Torta di Briciole e Ricotta
Serves 10 to 12
For the filling:
1/4 pound pine nuts, lightly
toasted (110 g)
1 lemon, washed, for flattening
the pine nuts
1/4 cups sugar (250 g)
3+3/4 cups ricotta (30 ounces),
drained (850 g)
2 ounces bittersweet chocolate,
cut in tiny dice (60 g)
2 tablespoons rum
For the crust:
3+1/2 cups all-purpose flour (500 g)
13 tablespoons butter,
plus butter for the pan (200 g)
3 teaspoons baking powder
3/4 cup firmly packed brown
sugar (150 g)1 cup finely chopped almonds
1+1/2 teaspoons vanilla
Confectioners’ sugar to dust
My friend Ada Parasiliti, born in Sicily, reared in Naples and Rome, now living in Milan, gave me this recipe. I use it often, and taught it in my cooking school, where it was very successful, particularly in Rome where ricotta is so good and so popular. If possible, the dessert should be timed so that it does not have to be refrigerated before serving.
1 Preheat the oven to 350°F (175°C). Line a 101/2-inch (27-cm) cake pan 2 inches (5 cm) high with aluminum foil and butter the foil generously.
2 Caramelize the pine nuts: Butter a marble surface or a large platter and place the lemon nearby. Heat ¡¿›cup of the sugar until it is a tawny brown. Add the pine nuts and mix well. Turn out the pine nuts onto the buttered surface and press with the lemon to flatten them. Leave the pine nuts to harden. When ready to use them, break
them up with your hands.
3 Sieve the ricotta or pass it through a food mill, and mix it with the remaining 1 cup sugar, stirring with a wooden spoon. Stir in the pine nuts, chocolate, and rum and set the filling aside.
4 Using the dough hook of an electric mixer or your hands, mix together all the ingredients for the crust, the egg last of all. The mixture will be slightly damp. the finished torta5 Sprinkle half of the crumb mixture over the prepared cake pan,
pat it against the pan, building it up around the sides to hold the ricotta filling. Pour in the filling and smooth with a spatula.
Sprinkle the remaining crumb mixture evenly over the top to cover the ricotta completely.
5 Sprinkle half of the crumb mixture over the prepared cake pan, pat it against the pan, building it up around the sides to hold the ricotta filling. Pour in the filling and smooth with a spatula. Sprinkle the remaining crumb mixture evenly over the top to cover the ricotta completely.
6 Bake the torta for 45 minutes. Cool on a rack before turning out. Sift confectioners’ sugar over the top just before serving. If there is torta left over, it should be refrigerated.
Download the app RICETTE DOLCI or VIDEO RICETTE DOLCI on your iPhone and iPad or for your Galaxy and Android
Posted on 02 May 2008 by cakeitaly
Ricotta Pie Crostata di Ricotta alla Romana
Serves 8 to 10
2 tablespoons dark rum
Sweet Pastry(recipe on
1 pound 2 ounces fresh ricotta,
drained (510 g)
1 cup plus 2 tablespoons sugar
1 whole egg
2 egg yolks
Grated zest of 1 lemon
2 +1/2 tablespoons diced candied
orange peel, optional (50 g)
1 tablespoon diced candied
1/3 cup pine nuts, lightly toasted
Tand not only by the Romans. Ri means “again” and cotta means “cooked”; the name refers to how ricotta is made,
“cooked again.” The fresh sheeps’ milk is heated, almost to boiling, with a small piece of lamb’s intestine for the
rennet. Pecorino cheese is formed from this first heating. (The cheeses will be eaten fresh with olive oil and freshly ground black pepper or aged for several months for grating.) The whey is then reheated again almost to boiling, and the curds are put into the small willow baskets that allow the residual whey to seep out.
There is nothing better than fresh ricotta eaten as is or with very little accompaniment (see page 297). It was once a usual breakfast dish in Rome but now is more often eaten as a dessert. This crostatais the most Roman of all the Roman desserts. The pastryrecipe is a little different from others in that it uses only lard.
1 In a small bowl, soak the raisins in the rum. If the raisins are hard, warm the rum slightly.
2 Preheat the oven to 350°F (175°C). Butter and flour a 10-inch (25-cm) springform pan. Make the pastry.
3 While the pasta is resting, make the filling: Either sieve the drained ricotta or pass it through a food mill. Put the ricotta into a bowl, add the sugar, and mix well. Add the whole egg, egg yolks, and lemon zest; blend well. Stir in the raisins with the rum, candied orange peel, and citron, if using, and pine nuts.
4 Set aside about one-quarter of the pastry to make lattice strips for the top of the pie. Dust the work surface with a little flour and roll out the remaining pastry as thin as possible. With the help of a spatula, drape the pastry over the rolling pin, and unroll it onto the prepared springform pan. Trim the sides.
5 Pour the filling into the pastry-lined pan. Roll out the reserved pastry, cut it into strips 2 inches wide, and make a lattice over the top of the pie. Crimp the edges.
6 Bake the pie for 40 to 45 minutes, or until the crust is light brown. Let cool on a rack for 15 minutes before removing the rim of the pan. Let cool completely before removing the bottom. Serve at room temperature. Refrigerate any leftover pie