The custard can be the basis for many desserts such as some bavarian cake, but can also be used as a sauce to accompany cakes or biscuits.
The custard is similar to a custard but does not contain flour and baking must not exceed 82/84 ° C, otherwise the cream straccerebbe.
Following this video, you will get a custard without difficulties!
Questa torta l’abbiamo mangiata a casa di Mauro e Mayte pochi giorni fa. Senza burro, poco zucchero,….ottima e sana,… provare per credere! 
Ingredienti:
250 g farina di kamut
150 g zucchero
125 g yogurt
3 uova 3 mele golden
1/2 bustina di lievito
limone
vanillina
un pizzico di sale
poco zucchero a velo
In una bowl mescolare uova, yogurt e zucchero. Aggiungere la farina, il lievito setacciato, la scorza del limone grattugiata, la vanillina e un pizzico di sale. Versare il composto in una tortiera a cerniera dal diametro di 28 cm, imburrata e infarinata. Pelare le mele e tagliarle a fettine sottile e infilarle nell’impasto. Spolverare con un po di zucchero semolato. Cuocere in forno già riscaldato a temperatura di 180° C per 55 minuti circa. Lasciare raffreddare, spolverare con zucchero a velo e servire!
Un dolce tradizionale di Cervia che viene preparato per l’annuale appuntamento dello Sposalizio del mare e’ il dolce delle zitelle.
Anche questa ricetta e’ della nostra amica Irene del forno pasticceria Stradaioli di Cervia.
La ricetta i prossimi giorni!
Sorry, this entry is only available in Italiano.
Banana bread recipe,… now another American classic. Banana bread is described in almost all American cookbooks. It is so good,…but with a spoonful of mascarpone …. is even better!
Ingredients:
280 g flour
14 g bicarbonate
a tip of salt
110 g soft butter
225 g sugar
2 eggs
4 very ripe bananas
80 ml milk
a tablespoon lemon juice
vanilla extract
Directions
In a bowl, mix the butter and sugar until the mixture is light and fluffy.
Add the eggs, mashed bananas, milk mixed with lemon juice and vanilla extract.
Sift the flour, salt and baking soda and add them to the atria ingredients.
Grease a 20 cm x 12 cm mold and pour the mixture.
Place in preheated oven at 180° C and bake for about an hour. Remove from oven and let cool in pan for 5 minutes, then place on a wire rack to cool completely before serving.
Sigep in Rimini, … This year has been a huge success. It is the largest event of homemade ice cream in the world and also for bakery products and coffee.
For me, ice cream lover, is always exciting to go on a tour, to taste new flavors, see new presentations and machinery ….
but most importantly it is an opportunity to spend some hours in the some friends of the sector (Marco Banzola, chef Sporting Milano Marittima), and Luca Naldoni (Gass) that, several years ago, he decided to move to the other part of the world to export the experience of artisan Italian ice cream, before producing it and making it known, then becoming the link between most of the best companies manufacturing products, machinery, equipment, …. in Australia and “beyond”.
Good job Gass!
Details here: http://www.sigep.it/index.asp
