Kates Playground Full Strawberry Set

Pending New Year!

With this cake so nice and cute, I want to salute this year goes away and I has brought so much sweetness!

With Sweet Honey I intend to prepare and enjoy!

I wish all of you, my few but faithful readers

Happy New Year

and

Excellent Top New Year

Cake Girella

Ingredients for the Dough Cookie

Butter ; 30g

Eggs 4

Sugar 80gr

flour type "0" 80gr

Ingredients for the filling Pistachio

Cream Pistachio 200gr

Mascarpone 100gr

Ingredients for the filling with Nutella

Nutella 200gr

Mascarpone 100gr

Milk

procedure

Beat with whisk 2 eggs and 2 egg yolks with 70g sugar until mixture is light and fluffy .

slowly add the flour and melted butter and warm.

Apart whisk together the remaining 2 egg whites 10 grams sugar

and incorporate the mixture gently with the previous motion from top to bottom.

Coated paper with a tin of baked 36X32 buttering the edges.

Spread the mixture evenly.

oven to 220 degrees for 7 minutes.

churn out cookie dough and turn it over on a sheet of parchment paper and wrap wet and wrung from the short side.

Let cool and in the meantime prepare the filling.

Mix the cream with pistachio mascarpone.

If you prepare the filling with Nutella: Nutella mixed with mascarpone and add a few tablespoons of milk to make it more fluid.

This is generally not necessary with the pistachio cream being inherently less dense nutella.

Unwind the roll and spread the cream.

Cut three strips of equal width.

Wrap a strip and place it with the stuffing on the plate.

Halve the remaining strips and place them one by one, causing the initial part of the strip fits around the end of the previous one.

Continue until all the strips.

Version Pistachio!

Version Nutella!

For each of these cakes I made two trays of cookie dough and I doubled the amounts for the filling.

A cake of this size is enough for 8 people.

can make it smaller or larger.

And if you want it lower or higher you will need to cut strips of the size you prefer.

wrap it in whipped cream and decorate as desired.

Here Nutella version and version Pistachio "dressed"!

And here is how to cut!!

Thirst More Condition_symptoms

not throw anything away! Decorated

invitation to dinner tonight!

What port? The Heart Cake with Ricotta and Chocolate

prepare all morning with my new best friend in the kitchen, rather I will present to you!

He is my KenChef!

wonderful gift "surprise" for my husband (who is remembered I wish!) and my parents for years and years now I spoiled, do not let me out no ... but who cares !!!!!!

Dazzled by its beauty and its "rotating blades, was not even Grendizer, I forgot to put the yeast in the dough shortbread!

Fortunately I realized the error before stuffing the cake with ricotta.

So I redid the mix, this time with the yeast!

But all that pastry "wrong" that I do?

The throw?

No, no and no!

And then I remembered having seen the web for the procedure to make the baskets "backwards" and more than once I had resolved to groped!

What better opportunity??

And here!

How did you know that the recipe of shortbread ricotta cake without baking powder.

You can still use the pastry that usually used.

stretches the dough too thin, flowered forms are obtained.

Take your poggiatevi and open flower on a paper baking cups.

inverted and let the petals gently adhere to the paper cups.

Put the baking cups, "" put on a baking sheet and bake for 15 minutes at 180 degrees.

Remove from the oven, let cool and gently pull the pastry from the baking cups.

Et voila!

ready to be stuffed as you like best!

Here with vanilla cream prepared by my friend KenChef, and strawberries!

Wedding Seating Chart Samples

Still Christmas!

And then dressed up a roll!

This technique is fun, easy and above all to great effect!

Ingredients

for drawing chocolate :

butter 40gr
Zucchero ; 40gr
albums 40g flour
; 20g cocoa
15g

for the color design :

butter 40g sugar
40g egg white
40g flour
; 35gr
dye pleasure

for rolling

Farina 90gr

Eggs 4

Sugar 120gr

Baking powder One teaspoon

for the stuffing

Nutella ; 300gr

Mascarpone 150gr

Milk 2-3 tablespoons

procedure

for drawing

Mix everything together. The egg white should not be mounted.

Put the mixture into a pastry bag or more.

ricalcatelo and choose a design with a pencil, or if you are good to draw freehand on a sheet of baking paper, taking care to draw in the central part of the paper otherwise roll when the roll you will not see the drawing. But remember, once you draw on the parchment paper and turn the pastry bag with the traced design with the compound.

I have here is directly inspired design with the compound.

Once the design to put the pan in the freezer for ten minutes.

Meanwhile prepare dough for the rolls.

for rolling

Whip the egg yolks with 120g of sugar until mixture is light and fluffy and add the flour sifted with baking powder. Stir in the egg whites with a pinch of salt with a spatula with movements from the top down. Pour the mixture over the drawing now hardened.

oven to 180 ° C for 15 minutes.

Sfornatelo and spread quickly roll up another sheet of parchment paper wet and wrung out, so that the design is facing the table surface. Wrap the roll and let it cool.

Mix the mascarpone with chocolate spread and possibly add the milk to make the mixture soft enough that it can spread.

Unwind the roll and distribute the mixture of Nutella and mascarpone and wrap again.

Wedding Welcome Letter Examples

Roll Cake with Ricotta and Chocolate heart

beautiful and good!

Until a couple of months ago, the ricotta was banned in my house because my husband did not like. He does not remember exactly why he did not like, which is not exactly a novelty! The fact that you can not remember tell!!

But that's me and so I keep it!

Anyway, give him a day of fresh ricotta and perhaps for some strange passage of the moon or for some reason I do not know, and useless to ask him .... Does not recall .... I said that that day, he decided to taste, and since then has never stopped !!!!!!!

So that part of the world "ricottesco" from which I had been involuntarily I steered clear and then opened the door ... ..

ricotta tart with a heart of

Ingredients

For the dough

Farina ; 500gr

Sugar 250gr

Butter 150gr

Eggs 2

One packet of yeast vanilla

Milk (if necessary)

For the heart of ricotta

creamy Ricotta 500gr

Dark Chocolate 80gr

Eggs                                      1

Zucchero                               2 tablespoons

2 tablespoons amaretto liqueur

Powdered sugar

procedure

Whip the eggs with sugar until frothy, add the softened butter in pieces and the flour sifted with baking powder.

Make a fountain with the remaining flour and add the egg mixture. Form a ball and leave in the fridge for an hour wrapped in foil.

Chop the chocolate.

Whisk the ricotta, sugar and egg and add the liqueur and finally the chocolate.

Hinge Grease a baking dish 28 cm in diameter (or parchment paper lining the inside with wet and wrung) cloth and covered with a piece of dough, taking care to leave the edges a bit 'high.

Fill with the ricotta mixture and cover with a second disc of dough.

For your convenience you can extend this record on parchment paper and then flip it over the mixture.

Fold the edges of the disk and a good seal by pinching the dough.

oven to 180 ° C for 40 minutes.

the mold and sprinkle with powdered sugar!