Cake century for me is something unique, maybe my absolute favorite dessert: a soft sponge that contains a fabulous chocolate cream. The real cake and pastry Balla Ivrea, but you can find a bit of imitation 'everywhere, you know, however, that the original recipe is secret and no one can reach its result ....=)
Since I served as a dessert to take to dinner with friends, I took the opportunity to prepare my own version, which is close enough to that of Balla's still missing something .... but what will never be the secret ingredient??
I report my own version. For the PDS
6 eggs 190 g sugar 140 g starch
60 g cocoa 1 tablespoon baking
Separate the yolks from the whites. Whip the yolks with half the sugar until it turns white and then the egg whites with the remaining half of sugar. Add the two compounds and continue beating until the eggs "do not write", then add the starch, baking powder and cocoa incorporating them with movement from top to bottom otherwise the eggs lose their air. Bake at 180 degrees for 35/40 minutes (depending on oven).
For the cream of 400 ml whipping cream 500g mascarpone
200g icing sugar 75 g cocoa
Half whip the cream, add the mascarpone and continue to mount. Add the icing sugar and cocoa.
Halve the cake cool and fill with cream, sprinkle the surface with icing sugar and .... enjoy !!!!!!!!!
The cake is very light as opposed to what one might think ... it will be hard to stop eating it!
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