Ingredients: Flour 220 gr.
starch 80gr.
200g caster sugar.
eggs 3
butter 140 gr.
orange (peel only ) 1
cream 250 ml
2 tablespoons instant coffee ( I have replaced with barley! )
vanilla 2 packets
baking powder 1 teaspoon
sugar to veil 20 gr.
salt
Preparation:
Sift 200 gr. of flour with starch and yeast in a ciotala. Break the eggs, pour the egg yolks and egg whites into two bowls. Whip the egg whites with a pinch of salt, keep covered in refrigerator. Add sugar to yolks and vanilla, mount it with the electric mixer until thick and creamy. Add the zest of the orange, stir to combine ingredients. Melt 130 grams of butter in a frying pan to fire sweet, do not fry. Stir in the butter warmed to the wire, to the yolks, continuing to mount the mixture with electric mixer.
Add egg yolks to the mixture of even the cream, pour slowly and alternating with the sifted flour (United spoonfuls of flour, a few at a time). Mix with a whip at low speed. Picked up a ladle of the mixture and transfer it into another bowl. Join the coffee, stir with a fork to dissolve completely (you must obtain a homogeneous mixture). Pour the brewed coffee to the basic, stir with a whisk to mix evenly. Stir in the egg whites a little at a time also, working from the bottom up to keep inflating the preparation.
Butter a round pan. Sprinkle with 20 gr. flour, removing excess. Preheat the oven to 170 degrees, poured the mixture through a coffee in the mold, bake for about 45 minutes (trust me cmq the toothpick test). Remove from the oven and let cool upside down on a serving platter. Place a piece of cardboard for decorations and sprinkled with icing sugar and if you have to peel and orange leaves. Serve! :)
Note: You can serve with a sweet red wine such as Malvasia Piedmont.
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