INGREDIENTS FOR A HEART OF MOLD WILTON (DOUBLE DIE) CAKE 165 g sugar 4 eggs 240 g spelled flour Far

IDEAT written and published recuerdos para baby shower by Donatella Clementi Tags: # cake, # birthday cake, bake recipes, sweet with almonds, sweets for Halloween, with pumpkin pie, cakes and macaroons, cakes for Halloween
Tomorrow is Halloween and I did not want to leave you without a cake fit this atmosphere, I do not like this party and that's why I did not die nor imagination to properly celebrate, but it will be that it is autumn and I love especially the pumpkin is that it was the birthday dell'Am8 (for the uninitiated is my husband) that I could not make a cake with pumpkin ;) I used the cake pan cake tin with Cavity Filling in for the Heart of Wilton, I have not followed the original recipe because recuerdos para baby shower it seems excessively caloric although my version is caloric.
INGREDIENTS FOR A HEART OF MOLD WILTON (DOUBLE DIE) CAKE 165 g sugar 4 eggs 240 g spelled flour Farm Vallini - selection of Italian Food Shop 1 teaspoon of baking powder 50g chopped almonds with the skin fairy in 90 ml of oil seeds 40/50 ml + 2 tablespoons of Grappa Gewürztraminer Roner - only liquid
350g pumpkin 60g almonds 50g amaretti FILLING 165 g sugar 350 g cream Santas Coffee 200 g cream cheese 500 g choice depending on whether recuerdos para baby shower you prefer a more delicate flavor than sour or between greek yogurt (no fat) and zicotta recuerdos para baby shower Meringue 4 egg whites 200g sugar of about the same weight of egg whites
PROCEDURE FOR CAKES Cook for about 5 minutes the diced pumpkin in the microwave power to 900, then add a tablespoon of brandy brown sugar and mix well full while trying to crush the pumpkin. Once cool add the crumbled amaretti hand and leave. Meanwhile whip the eggs along with the sugar, add the ground almonds with the flour and baking powder, then finally recuerdos para baby shower the oil, grappa, having mixed all the ingredients add the spiced pumpkin and mix again. Preheat oven to bring it to a temperature of 170 and after both buttered and floured molds, pour the mixture over them, then bake for 35 minutes past the time to do the toothpick test and churn. Allow to cool in the mold, so when the cake is completely cool place a plate on the mold flip the whole thing and remove the cake. PROCEDURE FOR FILLING Combine in a bowl the cream cheese and the cream in the coffee yogurt or cottage cheese and mix well. Pour the cream over the space of cakes and doing a lot of attention put on one another as instructed. PROCEDURE FOR MERINGA Place the basket in the planetary fridge for a few minutes, in the meantime separate the yolks from the whites, pour into the basket of the planetary operate it with the sugar and let it work until you get the classic peaks, cover with the help of a spatula across the cake with the meringue raw, pour the rest of the meringue into a pastry bag and decorate as desired. Preheat oven to 200 degrees bake the cake and let it "cook" for about 5/6 minutes. Remove from oven let cool and serve. TIP: use of in addition than the doses that I've used a 1 egg and 80 grams of flour (to be divided among spelled flour and ground almonds in a 2:1 ratio), my cake was good but it had to be the fullest bottom of both layers
That is really a heart so creamy lust, though I and the coffee we are not very good friends :-) Greetings late to the currant and do not leave more for so long, you know tesò? Vale October 31, 2013 11:10
Thankyou to all / the comments for ideas, suggestions and ciacole you'll want to leave me. I hope that Dona's friends become your everyday to give you cuddle at any time of the day. Forrest Gump: "Life is like a box of chocolates, you never know what you're gonna get"
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