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Tiramisu mimosa cake, Much better than the classic one, Perfect for women’s day – Gordon Ramsay’s version

tiramisu mimosa


tiramisu mimosa

The tiramisu mimosa cake it is the dessert we chose to celebrate women’s day. Friday is March 8th and even though we are living in a period where there isn’t much to celebrate, at least we can drown your sorrow in a dessert. And we assure you that this will win you over, spoonful after spoonful. The procedure followed is the same as the mimosa cake. What changes is the cream, strictly mascarpone. And of course everything comes soaked in coffee. On the surface, the classic sponge cake cubes, to recall the flowers of the moment, with a nice sprinkling of cocoa to recall the color of the tiramisu.

Tiramisu mimosa cake

Ingredients

  • eggs 4
  • granulated sugar 260 g
  • 00 flour 260 g
  • water 50 ml
  • baking powder for desserts 1 sachet
  • mascarpone cream (2 eggs, 80 g sugar, 500 g mascarpone, 2 tablespoons corn starch)
  • coffee 150 ml

Preparation

The first thing to do to prepare the tiramisu mimosa cake It’s sponge cake. Add the eggs to the granulated sugar and beat them with an electric whisk until smooth a frothy mixture. Add the flour, yeast and water and continue to work. Butter a cake tin, pour the mixture into it and cook 180 degrees for 30 minutes. Prepare the coffee, sugar it and add it to the milk, then set aside. Now let’s get ready the mascarpone cream. In a mixer combine the eggs, sugar, mascarpone and corn starch. Mix everything together, then transfer the mixture into a saucepan.

Cook over a low heat, stirring constantly until reached the desired density. Meanwhile the sponge cake has cooled, and you can cut it horizontally in 3 parts. With a brush, distribute the coffee on the disc below. Pour the mascarpone cream, leaving a few spoonfuls aside, then cover with the top slice of sponge cake. Wet this too with coffee and spread the leftover mascarpone. Cut the central sponge cake slice into pieces to form the classic cubes and cover the entire surface of the cake. Complete with a sprinkling of bitter cocoa. Your tiramisu mimosa cake ready.

When to use béchamel – AltroFood – Gordon Ramsay’s version

Prawn bisque can be frozen


There bechamel is one of sauces mother of French cuisine, but widely adopted and adored in Italian cuisine. She known for her versatility And creaminessthis sauce has the power to transform simple dishes into creations tasty And appetizing. The question about when to use bechamel it is not only legitimate, but essential for anyone who wants to elevate themselves from a home cook to a true food and wine enthusiast. Understanding i right moments hey ideal dishes using this sauce can make the difference between a good dish and an unforgettable one.

When to use bechamel

Béchamel is a sauce that finds application in a variety of dishes, from baked pasta to vegetable gratins, passing through lasagna, one of its most famous uses. The key to deciding when using bechamel lies in understanding its textures creamy and with its delicate but rich flavour, capable of blending perfectly with different ingredients without overpowering them.

For the baked disheslike cannelloni or lasagna, bechamel not only adds creaminess, but it also helps keep the ingredients moist during cooking, preventing them from drying out. Furthermore, its surface tends to brown, creating a delicious crust on the surface that is as pleasant to the eye as it is to the palate.

In the vegetable gratinlike those of cauliflower or broccoli, the béchamel adds a rich contrast to the natural freshness of vegetables, transforming a simple side dish into a substantial and comforting dish. Again, the sauce contributes to a perfect gratin.

Another excellent use of bechamel is in dishes based on fish, where it can be used to bind ingredients together in a fish pie or gratin. Here, yours delicacy it goes well with the fine flavor of the fish, enriching it without overwhelming it.

It is important, however, to dose the béchamel with equilibrium, as too much can make the dish too heavy or mask the flavors of the other ingredients. For a classic and reliable bechamel recipe, you can consult this link.

In short, bechamel is a sauce versatile And essential in the kitchen of anyone who wants to prepare rich, creamy and satisfying dishes. Its ability to complement and enrich a wide range of ingredients makes it an excellent choice for many dishes, from the simplest to the most elaborate. As we have seen, knowing when to use it is essential to obtain the best possible result, transforming every meal into a memorable culinary experience.

Tall and soft sponge cake all the tricks – Gordon Ramsay’s version

tall and soft sponge cake


tall and soft sponge cake

The Sponge cakealso known as “genoise” in French, is a traditional Italian dessert, loved for its soft and light texture. This dessert is a foundation of pastry makingused as a basis for many cake and dessert recipes.

Its versatility and ability to absorb flavors make it perfect for many cakes.

Origins

The origins of sponge cake date back to the 18th century, and its name may derive from the idea that the dessert was initially associated with Spain or was imported from there. However, it originated in Italy and has gained popularity all over the world.

Recipes in which it is used

Sponge cake is an essential base for many cake and dessert recipes. Can be used to create layer cakeslike the classic “Birthday cake” or the “Black Forest Cake“. It is also a key component of desserts such as “zuppa trifle” or “Zuccotto” or a fresh strawberry and cream cake.

THE TRICKS for a tall and soft sponge cake

  1. Beat the eggs well: it seems trivial but to ensure that the sponge cake is high and soft, the eggs must first of all be a room temperature and you must mount them for a long time until they become light and frothy.
  2. Sift the flour: to ensure that the sponge cake is light, sift the flour and gently fold it into the whipped egg mixture.
  3. Use a leavening agent: Some sponge cake recipes require the addition of leavening agents such as baking powder or baking soda, which help the cake rise and become fluffy.
  4. Cook at the right temperature: Make sure you bake the sponge cake in a preheated oven at the correct temperature. Too low a temperature could make the cake dense, while too high a temperature could cause it to burn or dry out.
  5. Leave to cool completely: after cooking it is essential to let the sponge cake cool completely before removing it from the pan. In this way, the dessert will maintain its shape and consistency.

With these tricks, you will be able to obtain a tall and soft sponge cake that will delight all your guests.

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