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Sachertorte

Today I leave you the recipe for this cake very sweet and good, now we all know that its origin is from Vienna and who can not go to Vienna refrain from going to taste it,

you never understand how a simple recipe like the Sacher can buy all this popularity, but maybe I say this only because I've never tried the original, never been to Vienna .... or maybe like all those typical of a place to acquire taste the atmosphere in which they are tasted, then maybe when you take them home are not so special, but there, in that particular circumstance give you an emotion that affects taste.

The true formula is still partly secret, then moving a lot of recipes in both books on the web, I've used the basic technique that always gives the best result when the recipe contains a good percentage of fat, that is, cream the butter and sugar until creamy, but go to order starting with the ingredients ...

500 grams of dark chocolate as a cover

8 eggs 250 g butter 250 g sugar

230 grams of flour 00 salt

apricot jam

procedure

• 
  
  Melt 250 grams of chocolate in a double boiler tot
• 
  
  Cream the butter to the cream with sugar and a pinch of salt
• 
  
  Pour the chocolate cream melted and cooled, the mixture incorporating well
• 
  
  Separate the yolks from the whites, adding the first one by one to the mixture and whisk well the whites
• 
  
  also incorporate them gently with the help a spatula and finally add the sifted flour, delicately so that the mixture does not unmount
• 
  
  Grease and flour a baking sheet with a zipper to 24 cm in diameter, and then bake the cake in the oven for about an hour preheated to 180 degrees.
• 
  
  When the cake is cold is divided exactly in half, stuffed with apricot jam.
• 
  
  For the frosting in a double boiler melt the remaining 250 grams of chocolate a cucchiio combining butter and 6 of milk, stir until it has a smooth and homogeneous mixture and pour half the cake with a spatula only when it is warmed so that it is not too thin slides from all sides without adhering to the surface of the cake.
• 
  
  Place cake in refrigerator for 10 -15 min, and repeat with the remaining glaze, if heated in the meantime maybe you too will be thickened.
• 
  
  Put back in the fridge and finish after 15 minutes with the writing done with the help of a croissant paper or with a few small nozzle sach write
• 
  
  Mariella

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This is a cake that I made a few months ago, I put it here in the blog along with other ...

is very simple, but it is precisely the type of style I want to take ...

a close-Bear ...

internal ... sponge cake, custard, fruit, cream and wet all'alchermers ...

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Bear Cake Cakes Confirmation

The last two cakes that I have been commissioned.

I chose these colors, after several tests have come out just as I wanted them, for males and increasingly difficult to invent something,

I thought about them in book form with the symbols received in Confirmation but Then I said to myself that the preferred way, to be honest I do not like a lot of the cakes that are then cut or other symbols, I'll only be when I specifically asked. The interior was a

choccolate truffle cake with whipped cream to chocolate trifle and goccine,

wet vermouth cream and cover with butter and sugar paste for the coating and decorations.

This is a special decoration,

a composition of lilies, flowers and leaves.

... and this is the other hand, I was surprised myself in making two copies, I did not think to do that, it has the shape of a flower, even if not exaggerated ...

... and here seen from another perspective, there are a landslide with pictures ... do not stand out the cakes as live, but they are very

pleased with the work done, mostly because it is becoming easier and I no longer trivial errors.

Good taste, simple, but effective decoration.

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cake with vanilla flowers

This is the cake today, I am very happy with this cake, I had difficulty

the density in some of the cream cakes and a while I could not wait to try to do better, well in this we have not had it too, I just dense and the end result you see.

The interior is a sponge, wet with martini and pineapple juice, pineapple custard and bits of pineapple in syrup, good and fresh ....

The flowers I made them take a picture on google , Tracing the contours in parchment paper and then resume on a sugar paste rolled out, when

all the pieces have dried a bit, taking the form I assembled them with pdz dissolved at the micro,

I passed on some leaves some color ... purple and pink to give a hint, it actually can be done a little better to give a more real, but this is a sweet and good to do if they can also less.

Hello to the prox ....

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tests in sugar paste characters ... winx

Well this is a time when I have plenty of time to do a little what I think, apart from family commitments and then the green light to the imagination, I wanted to wait to post this job when I found a way to put in a pie, but it's hard to wait and then maybe I would not have done as most other times, and then you show it to as well ....

behind this is, you barely see the wings of the Winx, but deliberately, because I did not like, I've done in transparency, but I had no food and glitter colors food came out just a mess ... I'll try to find and replace

here ... and the pupa in its entirety ...

I enjoyed it and the end is a good result considering that this is the first ...

there I had already said, I'm bad when I copy, but is original in my opinion ...

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Waiting for the Easter flavors with a modern twist but not too much.

weeks of preparation, my daughters go down to Sicily to find the mine and then I thought well that if I can not be there physically, I send them somthing , a way to celebrate even if it is not ... I said to myself that it was the only way to hear this Easter as far away from their traditions, from family and friends is that she feels something special in the air, apart from the spring, that is, every day most of the days become warmer and help to awaken from winter slumber .... and then as I said I put in the yard a little sweet ....

The puppets with eggs, are a typical dessert from Sicily, which gave the children a little bit like we do today with the Easter egg, are made with bread dough or biscuit milk and have a variety of forms, more or less artistic, decorated with colored tip ends and containing within them the hard-boiled eggs, the tradition is that you then eat as a snack or breakfast on Easter Monday.
I have made pastry and then decorated with sugar paste on the front, I have basically emulated placeholder that those cookies are so fashionable today and I put in the back, through un'intreccio, the hard-boiled egg ... .

Here the decorated cookies on a front I stuck with honey and sugar paste and decorated with colorful , ai bordi invece ho applicato con la glassa della granella di zucchero 

 

Qui si vede il retro...ben 25 biscottoni , che spero piacciano ai bambini a cui li ho mandati.

Per la forma ho usato quelle forme di plastica trasparenti uguali alle sfere natalizie che vendono nei brico da decorare.

The following is a clip

Venetian sweet and Sicily do not know for sure, one of all because it is made with polenta and us is the host grain, not corn, I do not know if it will be appreciated, but it will certainly be the My mom liked the raisins and dried figs, to be honest this is like so sweet to me so I do not like these ingredients, as a whole has a very special flavor

There is a real recipe for it, is a dessert typical of those that you were once empty beliefs ...

It starts with a polenta cooked in milk, I used the flash for half a kilo and I used 2 gallons of milk, the polenta is ready, we move into a large bowl that will add 50 grams

butter pound of sugar

400 grams of dried figs

400 grams of raisins soaked in vermouth to taste to cover it, then we will use the dough well

2 eggs zest of 2 lemons ;

zest of 2 oranges

200 grams of fennel seeds, I do not why I put them untraceable

1 tablespoon baking eg cakes

vanilla to taste cinnamon to taste

a pinch of salt to taste 00 flour to make the mixture thick

I also added almonds, hazelnuts, walnuts and pistachios. .. well ... a calorie bomb and I decorated the supeficie before baking with granulated sugar on the cake after baking and cold, with sugar flowers and leaves and sugar paste.

is poured into a mold greased and floured and is cooked at 180 degrees until a toothpick comes out semiasciutto not, will always remain a little moist inside and firing ranges in base alle dimensioni del dolce e all'altezza , con questa dose me ne sono venute due belle grandi , quindi si potrebbero anche dimezzare gli ingredienti.

Ed infine la pastiera , la ricetta la trovate qui nell'altro mio blog  l'ho fatta uguale a parte che per il grano , stavolta ho comprato quello da cuocere anzichè quello pronto...10 min nella pentola a pressione ed è fatta e il costo molto più irrisorio.

Ok  non c'è altro , con questo post mando a chi mi leggerà un augurio di  buona Pasqua e un arrivederci the prox.