Our Recipes Valentine's cake
Blog: Il mondo di Ramy *food*
|Molino Soncini Cesare cake flour for Pastry||3 tablespoons|
|dark chocolate drops||as desired|
|canned cream||as desired|
Ingredients for the filling/topping
4 egg yolks, 40g Molino Soncini Cesare Cake Line Cake flour for Pastries, 100g dark sugar, 400ml milk, 5 pieces of lemon rind, 1 strawberry
Melt the chocolate over a pan of hot water. In a separate pot, mix the egg yolks, sugar, flour, melted margarine and sifted vanilla, and work well together with a fork to make a smooth paste. Add the melted chocolate a little at a time, and continue to work. Whisk the egg whites in your dough-maker with a drop of lemon, and add it to your flour/chocolate mix from the bottom up, with a plastic spatula, so as not to disturb the egg whites. Work it all well together, and then pour it all into a 22-cm cake tray , and bake in a pre-heated oven for 20/30 minutes at 180°C. You can tell that it is cooked when the top is nice and crusty. Remove from the oven and leave to cool while we can prepare the topping. Boil the milk and lemon rinds in a small pot: remove when it starts to boil. Place the sugar, egg yolks and flour in your dough-maker and work together until it is smooth. Slowly add the milk a little at a time, and mix well. Remove the mix from the dough-maker and cook for a few minutes, mixing constantly. When it becomes thick, remove and leave to cool. Cut a strawberry into tiny cubes and add to the mix. Now use your plastic spatula to add the mix to the cooled chocolate cake base, and decorate with your remaining strawberry, some canned cream and the chocolate drops. Ramona tells us that after "26 years of trying, I finally managed to make this cake as I wanted, thanks to the Molino Soncini Cesare flour".
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