A World of Cake: 150 Recipes for Sweet Traditions from by Krystina Castella PDF

By Krystina Castella

ISBN-10: 1603424466

ISBN-13: 9781603424462

Travel the area of cake! truffles are on the middle of life's celebrations in each nook of the globe. A bite-size lamington is a deal with with tea in Australia. In Africa, golden fritters bursting with candy fruit are well known road snacks. Honey brownies have a good time new beginnings in Jewish culture, and peach buns are an emblem of durability in Taiwan. Fruitcakes, from Germany's stollen to Italy's panettone, are well known Christmas fare. This delectable cookbook deals greater than a hundred and fifty impossible to resist recipes observed through mouthwatering images, rules for scrumptious adaptations, and engaging historic and cultural evidence. this can be a must-have for someone who loves making (or eating!) cake.

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Extra info for A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far

Sample text

Riponetela in frigorifero a riposare mentre preparate la crema. Per comodità potete usare quegli stampi dove si può rimuovere il bordo, e foderarne fondo e bordo con carta forno. Frullate la polpa di due scaldare in un pentolino. papaya e mettetela a Fate ammorbidire la colla di pesce in acqua fredda, strizzatela e unitela alla papaya calda. Spegnete il fuoco e fatela sciogliere. Lasciatela da parte. In un’ampia ciotola mettete il philadelphia, il mascarpone, le zeste di limone grattugiate, lo zenzero grattugiato e mescolate bene finché il composto non sarà soffice, unite la polpa di papaya e mettetelo in frigorifero.

It MINI CHEESECAKE AI MIRTILLI INGREDIENTI PER UN MINISTAMPO DA 12 CM. 200 gr. di formaggio fresco spalmabile 1 uovo 40 gr. di zucchero semolato 25 gr. di amido di mais 3 gocce di aroma vaniglia 100 gr. di biscotti secchi 30 gr. di burro 1 cucchiaino di cacao amaro 100 gr. di mirtilli (io ho usato quelli sciroppati) Mixare i biscotti con il cacao e aggiungere il burro fuso. Mescolare per bene e foderare lo stampo già imburrato o ricoperto di carta forno con l’impasto di biscotti, livellando bene e pressando con un cucchiaio.

Mettete a bagno in acqua fredda per dieci minuti il foglio di gelatina. Lavate bene un mango, tagliatelo a dadini, irroratelo con il succo del limone, mettetelo in una casseruolina con lo zucchero e fatelo cuocere per una decina di minuti. Frullatelo con il mixer, unite la gelatina scolata e ben strizzata e mescolate per farla sciogliere. Lasciate intiepidire. Riprendete lo stampo dal frigo e distribuite uniformemente la salsa sulla torta livellandola bene. Rimettete in frigo per altre tre ore.

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A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far by Krystina Castella


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