The feast of St. Michael's race with the traditional cakes are inexorably approaching. The first weeks of school stationery purchases, the beginning of the courses in the pool, the recovery in full swing work and travel at the weekend (sooner or later be able to tell even those) would not help the family organization. Ignored the vast mountain of stuff to iron was neatly overcome by the great mountain of dirty washing stinky. But fear not dear readers, with a flash and a unique night up till 3 are successful in rehabilitating the home (say that much depends on the assessment standards but that's another story) and enjoy 24 hours of Pure, exhilarating, extraordinary cuisine, which led me to produce, in order:
- cake cool for participation in the tender cakes Elena and Margherita;
- africa cake decorations and filled with hazelnut mousse based on my participation in the race revolved
- Bakewell tart plums;
- a two-kg loaf (sourdough of course);
- two kilograms of plum jam.
And with the first and second we have won, respectively, the third prize for the best cakes and the second prize for the most original (which also had a second place for the best cakes on a par with anja), not I know what I mean.
What has this to do with enzymes? Soon, if not for the fact that I seemed to feel the turmoil, finally on vacation, to root for me, especially when I had to face a rock hard as Bakewell tart. Let's say it was a great adventure and I glad to share it.
The recipe I found on a fabulous book that I just got my mammetta last Christmas: my natural cooking Jamie Oliver, TEA Editions. Great pictures, great writing style, good mixing between recipes, lifestyle and directions to the garden, I also like the paper. Until yesterday I had never dared to try a recipe, but when I saw the plum tree outside the house with a rug at the foot of fruits I said to myself look a bit 'if quest'inglese offers me something interesting with the plums. In fact, on page 307 there is a great picture of this cake Bakewell. Reckless I marked the ingredients, I started buying and only when I realized it was too late beast of toil that awaited me.
The sequence of work is not quite perfect, wanting to play better to read through and regroup with the steps. I start from plums.
I've collected from the floor (choose carefully), washed and sun (this morning was a wonderful day).
For the cake it takes a kg, he says, half to a kind of instant jam and the rest for decoration. In fact, the amount for the jam was right but the rest is advanced.
For the jam: take the plums, cut in half, stands at the core, blending and bring to cook with 100 grams of vanilla sugar.
He does not say why the good cooks should know, that does not throw as it is the mixture of the Sugar Plum because the lumps remain. I solved with one stroke of blender.
course the night before I prepared the pastry with the recipe that is not what it maybe, but that he left, I remember, a person I like to remember, Floria, which for me was like an aunt to those who know still exist, and that gave me his proven recipe for the base of pastiera. I do not know if I respect but still whenever I think of her: 125g butter, brown sugar 80 whole, a few spoonfuls of milk, 250 grams of flour, one egg and one egg. Before you mix the softened butter with sugar, then add everything else (but the flour slowly) and you finish kneading by hand, preferably on a marble slab. At least one hour a refrigerator, a better night.
The guy says, after it spread into the mold lined with parchment paper, to put it in the freezer for an hour. I have not done and maybe for the one cooking the edges are collapsed and came a little 'bubble (ten ten minutes in the oven).
But back to the plums cooked with sugar and half a teaspoon vanilla spice mixture (do not know what he meant, I put a mixture of cinnamon, coriander and cloves). When they begin to thicken
we need to add a teaspoon of cornflour dissolved in advance in a spoon of cold water. It is good to thicken and cool for a moment before smearing it on the basis of pastry. Those that have not been used for the jam must be cut into quarters and mix with a little 'sugar icing.
Above we should spread a mixture made of: 280 gr. whole almonds, peeled and chopped at the moment (my poor coffee grinder if the view is bad ...), the seeds contained in a vanilla bean, 250 grams of softened butter, 250 grams of sugar (I put about 100 sugar cane for sugar for my taste is always at least half), 3 whole eggs. He says a certain sequence using the mixer, I mixed everything in a bowl by hand starting from the almonds with the butter and sugar.
All must be at least 30 minutes in the refrigerator before they can be spread on the cake.
Now we have over the plums and almonds in abundance (and I am very abundant).
type suggests putting a pan under the cake during cooking to prevent any overflows create havoc in the oven but to me it was fine. Here is the result after a good hour of cooking.
yet I have not tasted it, I keep it for a dinner to which I have posted tomorrow night. Add the following comments about the taste but it is amazing to behold, and with all the hard work you do for it must be good for strength.
0 comments:
Post a Comment