We tasted this cake by chance in a market of typical products: a base crumbly, soft and refined a jam we have been captured and taken to the search for recipe to prepare it.
In blog we found it easily: the most common involves a buttery crust, the addition of cocoa in the dough and various spices.
In relation to our preferences, we made small changes: we wanted the white and chocolate, very nearly the lightest according to our habits and unfortunately we lacked all the necessary spices.
But .... We can say, however, satisfied!
Perhaps the most difficult step was to recover this particular jam, found only in dei prodotti biologici.
Un tocco di creatività sono state le mandorle distribuite sulla superficie della torta, a richiamare quelle utilizzate nell’impasto.
Per lo stampo ci siamo servite di uno fornitoci dalla Guardini : un comune stampo a crostata con la particolarità di un fondo estraibile, così da porte essere utilizzato per servire la torta.
VINO CONSIGLIATO: Moscato Passito Dindarello 2009 Maculan (vino dal colore giallo paglierino intenso con riflessi dorati, profumo floreale e fruttato con sottofondo polite pastry with butter and honey and vanilla, balanced taste of even moderate alcohol power)
Ingredients:
150g flour 00
100g self raising flour
65g sugar 60g margarine
2 eggs
50g almonds, roughly chopped
25g sliced \u200b\u200balmonds
white grappa
10g yeast vanilla cake
2 Tbsp cinnamon
400g redcurrant jam
Sift flour with baking powder, add the ground almonds, sugar, 1 egg and 1 egg yolk, cinnamon, brandy and 2 tablespoons margarine softened. Mix to obtain a homogeneous mixture to rest for about 30 minutes.
Spread the dough into a sheet of 3mm and clothe the mold, making sure to take some 'dough for decoration.
Spread the jam over the entire surface of the cake, mix in a tablespoon of brandy. Making the decorations with the remaining dough.
Brush the cake with almonds and garnish with egg strips.
Bake in convection oven at 180 degrees for 25-30 minutes.
0 comments:
Post a Comment