Italian cakes are rightfully considered the kings of desserts. They are not only divinely delicious, but also very beautiful. Italian cuisine, in principle, is famous for the tenderness and sophistication of its dishes. But the cakes of this country deserve special attention. Their tenderness, elegance and luxury cannot be described in words. Yes, and why? It’s better to try it once than to hear it many times, right? Feel yourself in the role of a real Italian pasticciere (pastry chef), having prepared a delicious treat on your own. If you think that it is very difficult and you can’t do it, then you are very mistaken. Create amazing masterpieces of confectionery art under the force of anyone who is familiar with the mixer, oven and the main ingredients for baking. Recipes of Italian cakes (with photo) will help you create an exquisite treat worthy of a Michelin-starred restaurant!
Nut tenderness
In Italy, such a cake is considered a classic delicacy, which should be able to cook any person close to the world of cuisine. The finest protein-nut cakes, soaked in delicate butter cream and sprinkled with chocolate chips, literally melt in your mouth. A very light cake will give true pleasure to all sweets. With proper decoration, dessert can decorate any celebration and please all guests. To create a truly amazing treat, use the detailed recipe for Italian walnut cake.
Ingredients for Cakes
- Six chicken eggs.
- One and a half cups of walnut kernels.
- A pinch of salt.
- Two grams of citric acid.
- One glass of granulated sugar (with a slide).
- One and a half teaspoons of wheat flour.
Stuffing Components
- Two and a half glasses of fat cream (natural).
- One and a half tiles of quality dark chocolate.
- One and a half tablespoons of powdered sugar.
- A handful of chocolate drops.
Additionally, you will need:
- parchment paper;
- butter for lubrication.
Create a gourmet Italian dessert
Fry the walnut kernels in a dry pan, then turn into crumbs or even flour. A blender or mortar will help you with this. Separate the whites from the yolks. Put the second ones aside, they will not be needed for the preparation of the cake. Squirrels place in a clean and dry dish. Add citric acid and salt to them. Beat the mixture with a mixer until it turns white, then start adding granulated sugar. Do this gradually, adding the ingredient in small portions. Beat proteins with sugar until stable peaks form.
To the resulting mass, add nut crumbs. Take a spatula and, moving it from the bottom up, gently mix the protein mixture. Nuts should be evenly distributed throughout the mass.
Take the parchment and bottom from your detachable form. Place a metal circle on the paper and draw a pencil around it. Cut a circle. Repeat the procedure nine more times. Exactly so many circles you need. Grease each piece of parchment with butter.
Using a spoon, spatula or silicone brush, apply the protein mass to the circle, spreading it over the entire surface. The thickness of the cake should be about 2-3 millimeters. Apply protein dough to all parchment circles.
Send the blanks to a hot oven (190 degrees). Bake for 5-7 minutes. The surface of the cakes should be covered with a light crust of golden sand color. Inside, they remain gentle and soft. Since there are quite a lot of cakes, they will have to be baked in a few passes. Cool the finished base for the cake, then remove the parchment from it.
It was the turn of the filling. Break the chocolate into pieces and then melt in a water bath or microwave. Combine the cream with powdered sugar. Beat the ingredients with a mixer until soft peaks appear.
Now you can start assembling the Italian cake. Put the first cake on a flat dish. Lubricate it with liquid chocolate, which should immediately set. Spread a layer of whipped cream on top. Sprinkle the cream with drops. Repeat the procedure in the order shown until you reach the last cake. It needs to be lubricated only with whipped cream cream. Do the same with the sides of the cake - cover them with a filling of a dairy product. Send the finished dessert in the refrigerator for 30-60 minutes. Decorate your Italian walnut cake as you wish.
Lemon Paradise
Another Italian dessert, which is able to please all sweet tooth with its delicate taste with bright citrus notes. The crumbly shortcrust pastry just blooms under a rich lemon cream, and the meringue decorating the dessert makes it airy and light as a cloud. The preparation of goodies consists of three stages, which are not at all as complicated as they might seem at first glance. Try making an Italian meringue cake and see for yourself.
The components of the sand base:
- one yolk;
- one whole chicken egg (yolk + protein);
- packing butter (200 grams);
- half a glass of sugar;
- some vegetable oil;
- two and a half cups of flour.
Ingredients for Lemon Cream:
- a glass of granulated sugar;
- packaging of butter (200 grams);
- three chicken eggs + one yolk;
- one teaspoon of instant gelatin;
- one tablespoon of water;
- two large lemons.
Gentle Meringue Components:
- two proteins;
- a glass of sugar;
- a glass of water;
- a pinch of table salt.
Cooking Citrus Treats
First you need to make a sand base for the future cake. Combine softened butter with sugar using a deep dish. Beat the mass with a mixer until smooth. Add the yolk and one chicken egg. Set aside protein, it will be needed for meringue. Stir all the ingredients with a spoon.
Enter the flour after sifting it through a sieve. Knead shortbread dough. Wrap the workpiece with cling film and place in the refrigerator for half an hour. Roll out the rest of the dough, turning it into a layer with a thickness of about 7-8 millimeters. Put the workpiece in a baking dish, pre-lubricating it with vegetable oil. Place the cake base in a hot oven (200 degrees) for 20 minutes. After a third of an hour, remove the cake from the oven, despite the fact that it is not ready. The base should only grasp a little.
While the cake is baking, make a lemon cream. Pour gelatin with water and leave to swell. Rinse and dry both lemons. Rub the zest of citrus fruits on a medium grater. Squeeze out all the juice from the remaining pulp.
Beat three eggs and one yolk with a fork, turning them into a homogeneous mass. Leave the protein to meringue. Chop the butter into slices of any shape and size. Place the ingredient in a deep container suitable for heating. Add lemon juice, zest and all granulated sugar to the oil. Send the container to the stove and stirring frequently, bring its contents to a boil.
Into a simmering mixture with a thin stream with constant intensive stirring, add beaten eggs. Bring the mass to a boil again, then boil for 2 minutes. All this time, lemon cream must be constantly stirred. Remove the citrus oil mixture from the heat and inject the swollen gelatin into it. Mix well. The finished cream in consistency resembles a rather thick semolina. Pour the sand cake with lemon filling, evenly distributing it over the entire surface. Re-send the form to the oven for 40 minutes (temperature - 180 degrees).
Now it's the turn of meringue. To start, prepare sugar syrup. Combine water with sugar and send to low heat. While stirring, bring the syrup to a boil, then cook for 15 minutes. All this time, the mass should not be touched so that it does not take up lumps.
The remaining proteins from the dough and cream are placed in a convenient container. Add a pinch of salt to them. Armed with a mixer, turn the ingredients into a lush white mass. Continuing to beat, gently pour in hot syrup. Do not stop the appliance until the mass has cooled to room temperature. Otherwise, the meringue will not work, because the protein will fall off.
Using a spatula or culinary syringe, spread the meringue on top of the lemon cream (it now resembles an unhardened souffle). Place the cake in a hot oven (220 degrees) for 3 minutes. This time is enough for the meringue to redden.
Cool the finished dessert to room temperature, and then refrigerate for at least 40 minutes. During this time, the cake will take its shape, because the lemon cream will harden.
That's the whole science of Italian pastry art. Knowing how to cook two classic cakes for this country, you can surprise all loved ones and friends. Giving pleasure is easy, especially with delicious Italian desserts. Bon Appetit!