Ingredient: of Yeast in powder for sweets

Quality, authenticity, excellence
Torta greca of Mantua

Dessert

Torta greca of Mantua

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Portions

Ingredients:

125 g of Butter
180 g of sugar
3 Eggs
100 g of Almonds
100 g of Tipico IT's Amaretti
140 g of Tipico IT’s 00 Flour
5 g of Yeast in powder for sweets
1 pinch of salt
Icing sugar
1 Roll of puff pastry

PREPARATION

1

Transfer in a mixer the amaretti crushing them lightly with the almonds and grind them finely.

2

In the meantime, in a big bowl pour the sugar, eggs, butter and mix all well with a whisk for at least two minutes, until you obtain a light and fluffy mixture. Add the almonds and amaretti little by little.

3

Sift the flour and add it to the rest of the mixture with the yeast in powder, while you continue to work it with whisks.

4

In the meantime, unroll the puff pastry roll on a floured work surface and obtain a disc. Line the deep end of the puff pastry refining with a pasta cutter, if necessary.

5

Pour the mixturen in the mould and reclose the borders of the puff pastry on the mixture. Bake in oven at 180° for 30 minutes.v

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Quality, authenticity, excellence
Sbrisolona cake

Dessert

Sbrisolona cake

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Portions

Ingredients:

200 g of Tipico IT’s 00 Flour
200 g of Almond flour
100 g of Tipico IT's fioretto corn flour
200 g of Butter
200 g of sugar
40 g of Almonds
10 g of Yeast in powder for sweets
2 g of fine salt
2 Eggs
30 g of Maraschino

PREPARATION

1

In order to prepare the Sbrisolona cake, place the 00 flour, the yeast, the corn flour and the almond flour on the work surface. Create a classic well placing the softened butter, the salt, the eggs and the sugar in the centre. Then start to work these ingredients with your hands.

2

Add the Maraschino and the crushed almonds very roughly. Continue to work with your hands. At this point, work the powders, bringing the ingredients from the external part to the internal one and mixing them with the rest.

3

In few minutes you will obtain ah homogeneous consistency. At this point, transfer the dough in a baking tray lined with waxed paper and press it with your hands. Afterwards, put it in the freezer in order to cool it for at least 4 hours. As soon as the dough becomes solid and you obtain a hard block, start to prepare the dough grain.

4

Place a grill with squared holes of 1 cm on a bowl, cut the dough in pieces and press it making it pass through the grill bars. In this way you will obtain large crumbs. Then take a flared mould and put a circle of waxed paper within it. Now pour the crumbs inside.v

5

Scatter them gently without pressing. Bake in pre-heated static oven at 170° for 45 minutes until its goldening. Before unmoulding and serving your Sbrisolona cake, remove it from the oven and let it cool.

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Quality, authenticity, excellence
Ricotta and chocolate chips sbriciolata

Dessert

Ricotta and chocolate chips sbriciolata

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Portions

Ingredients:

For the shortcrust pastry
200 g of Cold butter from frdige
100 g of sugar
1 tsp of Yeast in powder for sweets
300 g of Tipico IT’s 00 Flour
2 Eggs
50 g of Almonds
For the ricotta cream
450 g of Tipico IT's Cow ricotta
50 g of sugar
100 g of Dark chocolate chips

PREPARATION

1

In order to prepare the ricotta and chocolate chips sbriciolata, in a bowl pour some flour and the cold butter cut into pieces. Mix well the ingredients with the help of your hands, until you obtain a sandy mixture.

2

Add the sugar, the entire eggs and the yeast in powder. Beat the mixture until the eggs are absorbed. At this point you will have obtained a sandy compound.

3

Now start with the ricotta cream preparation: in a bowl pour some ricotta and sugar and mix well with a spatula in order to amalgamate them well. Then, add the chocolate chips and mix.

4

Cover with some baking paper the base of a cake mould. Then add half of the sandy mixture by covering the base and the borders of the mould. Then add the ricotta and chocolate chips cream and spread it with a spatula in order to level it.

5

Now, cover the surface with the rest of the sandy mixture. In the and sprinkle it with almond flakes.

6

Bake your sbriciolata in preheated static oven at 180°C for 40 minutes. When baked, take it out and let your sbriciolata cool down. Then put it in the fridge and after some hours it will be ready to tasted.

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