Patient Cake The Recipe For The Delicious Typical Italian Dessert Food

THREE ITALIAN DESSERTS

Steps:

• Place one scoop of ice cream in a glass dish and drown the ice cream in espresso. Add a generous splash of Frangelico and scatter shavings of dark chocolate over the top. Sprinkle 1 tablespoon of the hazelnuts over the chocolate and garnish with a Biscotti. Serve immediately.
• Place a thick slice of cake on a dessert plate and drizzle generously with Amaretto. Place a scoop of ice cream on top of the cake and sprinkle the almonds over the ice cream. Serve immediately.
• Pour the Vin Santo in a glass placed in the middle of a large serving plate. Arrange the Biscotti, Clementines and caramels decoratively around the glass.

PATIENT CAKE: THE RECIPE FOR THE DELICIOUS TYPICAL ITALIAN DESSERT

Steps:

• Collect the soft butter cubes, granulated sugar, flour, baking powder, egg yolk and chopped almonds and hazelnuts (1) in the jug of the planetary mixer, then work it until the dough will be firm and homogeneous.
• Form a loaf, transfer it to a sheet of cling film (2), wrap it and put it in the refrigerator for at least an hour.
• Collect the eggs in a saucepan together with the cornstarch and sugar, then put on the heat and cook in a bain-marie, stirring constantly with a hand whisk (3). As soon as the cream begins to thicken, add the marsala wine and white wine, mix and continue cooking until it appears thick.
• Roll out the Italian shortcrust pastry to a thickness of ½ cm directly on a sheet of parchment paper; then, using a paper template (about 12 × 20 cm), cut two rectangles (4) and remove the excess paste. Bake in the oven at 180 degrees C for about 13 minutes, monitoring the level of browning.
• After the cooking time will be elapsed, remove the cake from the oven and let the shortcrust pastry cool. Use one of the two rectangles to cut out the sponge cake layer (5).
• Prepare the syrup by first dissolving the sugar in warm water and then adding the rum. Arrange a layer of pastry on a serving dish, spread a layer of cream, cover with the rectangle of sponge cake and wet it generously (6).
• Continue with a new layer of cream, then the pastry and finally finish with the cream and a generous layer of grated gianduia chocolate (7). Transfer the cake to the refrigerator and let it rest for at least 1 day.
• After the resting time, bring to the table and serve (8).