red velvet cake ... yes I can!

After having seen in several blogs this delicious, coloured cake, I have been finally decided to remake it in my beloved kitchen. Reading the ingredients you can be scared by visions of colesterol but you will be unexpected surprised by the delicious and delicate taste in your mouth. I got the recipe herein the  blog joy of baking: I went to the source...

Ingredients for the 2 red cakes: 

250 g sifted cake flour

1/2 teaspoon salt 

15 g bitter cocoa powder 

113 g unsalted butter at room temperature 

300 g caster sugar 

2 large free range eggs (or 3 if little) 

1 teaspoon of vanilla extract 

240 ml of buttermilk* (I used half whipping cream and half milk) 

2 tablespoons liquid red food coloring (I needed 3) 

1 teaspoon white distilled vinegar 

1 teaspoon baking soda

Method

1. Sift together the flour, cocoa and salt. In the bowl of the electric mixer beat the butter until soft, add the sugar and beat until fluffy and clear. Add the eggs one at a time. Add the vanilla extract and beat until well combined.

2. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer at low speed alternately add the flour mixture and buttermilk to the butter mixture, in three times, beginning and ending with the flour. 

3. In a little bowl combine the vinegar and baking soda, wait the mixture to fizz and then pour into the cake batter. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake in preheated oven to 175°C for 25-30 minutes. Make the toothpick test. Cool the cakes in their pans and then wrap in plastic and place them in refrigerator for 1 hour. 

 Ingredients for the Cream Cheese

• 227 g cream cheese  (I used fresh goat cheese, ricotta) at room temperature
• 227 g of Mascarpone at room temperature
• 1 tablespoon of vanilla extract
• 115 g sifted icing sugar
• 360 ml cold heavy whipping cream

1. Beat in the electric mixer the cream cheese and mascarpone cheese until smooth, add the vanilla extract and the confectionary sugar and beat until smooth. Using the whisk attachment gradually add the whipping cream and beat until the frosting is thick. 

Assemble:

With a knife cut each cake layer in half, horizontally. Put one of the 4 cake layers on the serving plate (top of the cake facing down). Spread the layer cake with the frosting, place another layer of cake on top of the frosting and continue to frost the cake layers, and the top and sides of the cake. 

Serves: 10/12 slices.

greedy cups...for an eco-sustainable contest!!!

I'm happy to accept the invitation of Serena and participate in her non-contest, alas, almost running out, I feel particularly close to: prepare an environmentally sustainable recipe, only with leftovers or self-producted food, in line with an idea of future free from nuclear energy for our children, in line with the philosophy of eating only what you need and use the energy you really cannot do without, waiting to vote yes to say no.  Next week end we go to seaside but then we all go to vote?  Here's my recipe made with leftovers from the preparation of a birthday cake. 

It's so easy to write the ingredeints and the method that seems pretentious for a recipe that is only a combination of leftovers. 

• crumbled biscuits 
• strawberry jelly (or simply strawberries with sugar) 
• whipped cream
• ground hazelnuts and pistachios

read more for the wine to match

italian puff pastry into ... slices or in glasses.

I finally tried the puff pastry, I did it with a chef, who taught me the steps of assembling the cake, which I did it here again with good results. I must say that I used a packed puff pastry, as there are excellent ready-made products, used even in the best restaurants. Yes it is! Then the dough for real purists I will do another time following the recipe of the chef Montersino, thatseemsthesimplesttodointheworld!!!   

scroll down for wine to match 

little pavlova

With this recipe I participate in the contest appeared on the blog il gattoghiotto mise en place, which ends April 30. Spring, the desire to be outdoor, a table on the terrace, the favorite books, a cup of coffee and a delicious sweet, revisited by me. This dessert, invented in honor of a Russian dancer from the chef, who was fallen in love with her, wants to remind the lightness and levity of the dancer through the ingredients and the colours of the fruit. The cues are taken from Luca Montersino's meringue and cream. 

raspberry bavarian

This recipe is very easy and so refreshing, perfect after an important dinner.

  



raspberry bavarian

 You can substitute strawberries with raspberries as your pleasure.
Serves: 8

• 12 g gelatin sheets
• 400 g raspberries
• 150 g caster sugar
• 1 lemon
• 5 dl fresh cream
• icing sugar for molds
• to decorate
• chopped almonds
• mint leaves

How to make

1. Soften gelatin in cold water for 15 min., then squeeze and set aside.

2. Puree the raspberries in a blender (keep, however, by 100 g for garnish) with sugar and lemon juice. Dissolve the gelatin in a saucepan with a little hot water and then add it to the raspberry sauce.

3. Whip the cream very cold and incorporate it gently to the mixture of raspberries. Sprinkle with powdered sugar 8 small molds, pour the granulated almonds and the mixture. Put in refrigerator to harden for at least 3 hours. Turn out on to the Bavarian dessert plates decorated with raspberries, mint leaves and a sprinkling of cocoa powder.

mimosa cake with strawberries

Prepare  the cake one day before it's easier to divide.

Ingredients:

• 225 g flour
• 225g sugar
• 6 fresh eggs
• 1 lemon
• 50 gr butter
• vanillin (vanilla bean is better)
• salt

Preheat oven at 180°

1. Beat the eggs with sugar and a pinch of salt to obtain a foam swells that "writes" (it takes about 10-15'), add the flour brought down by a sieve with the vanilla and stir with a wooden spoon (used only for pastry), add now yhe juice and zest of one lemon and then the melted butter COLD. Pour the mixture in a pan of 28 cm in diameter greased and floured if you put a disc of parchmente paper is perfect.  Bake for about 40'. Remove from the oven and let cool.

2. Finish the Cake : Cut the sponge cake into three discs and trim the edges and the top. With these make crumbs in the cutter for final decoration.  Whip 550g of cream with a spoon of icing sugar. Clean and dry 3 baskets of strawberries, take apart a dozen for garnish. With the remaining strawberries make a wet with water and a tablespoon of rum. Blend all. Soak with this wet each side of the sponge cake alternating with the cream; in the middle there I put melted chocolate. Close all layers and cover the entire cake with the remaining whipped cream. Sprinkle the crumbs of sponge cake both on the top and on the sides of the cake; cut the strawberries in half to garnish the bottom of it. Sprinkle all over with icing sugar.

Serves 10/12 slices.