"Preface"
Dearest friend, brioche ... welcome to the world of taste and simplicity.
I was rather indecisive about what I had to dedicate dedicate ... something important ... giving you my first battle cry ... a novel ... a cake recipe from the past ... flavor due to the particular combination of ingredients fits perfectly. I'll give you the recipe that I care more .... tramandatami by the mother of my mother ... I think if I do .. good deal ... you remember the beauty of a century !!!!. I think I have this cake ... delicious .... appropriate to your wonderful personality you have in this virtual world ... been celebrating together our knowledge. Well if you follow the recipe ... you'll see that everything will be easy ... without anger !!!!... We are not famous pastry chefs, producing their daily delicacies ... they have dexterity in composing things easily ... we must be content with what we do in our lab at home ... you know how to say in Naples: "Ca 'nisciuno' E NAT 'IMPARAT'" .... I hope to do good impression about you ... I tried to settle in the immediacy of the facts .... I hope you do too .... exhibition is dedicated to the execution and visualization of this cake that reminds a whole past. If you do not know this recipe was still closed: "DINT 'O' Cascioni"! ! ... As they say in Naples. With your magical appearance have stimulated in me ... remote memories ... where everything was clear ... it was sincere and loving together. brioche THANKS for giving me the opportunity to KNOW YOUR BEAUTIFUL ... IF ONE DAY REVIEW FROM ME ... ALWAYS REMEMBER THAT I WILL BE THERE WITH AFFECTION !!!!!.... .... Father.
"WHAT You need "
- A round sponge cake (see recipe) ... or 28 or 26 cm in diameter
-Custard with double doses of two or three fresh lemon peel and 2 packets of vanilla added to the end of cooking .... these are just the flavors that you add (see recipe)
-O 'co burr' cafe (see recipe)
-good brand of cherries in syrup or jam Fabbri always black cherry .....
-a x 400g of whipped cream decorate the whole side of the Hoplà of cake ... ...
-cold washes with Vermouth ... in those days it was the liquor that was made ... in this way; Vermouth 100ml 100ml more water and more sugar to taste ... Put everything in a bottle "Power Red" stirring well until all the melt sugar
-a pastry bag with nozzle ... smooth out the mouth where the cream should be large 2 cm
"How To"
Day the first box of cake ... afternoon ... possibly due following the recipe ... Try the sponge over the pastry cream ... so you will not have to do everything in one day .... while the cream butter to make the coffee for half an hour prior to making the cake without putting it in the fridge .. if not ... it hardens as well as the mountains when the cream is cold enough for a fridge. Before taking all the preparations you did ... you just have to assemble the cake: Flip the pan so you will have the convex part as a base .. and that will be more upright than in plain sight. Divide into two bread ... put the bomb on half a serving tray with the syrup and inzuppalo you prepared ... take the pocket and fill with custard and starts to try to make a cream ... close to another party for half a cm from the edge of the pan up to the middle of it ... right after you put the cherries evenly over the cream or jam made with a spoon so ... done redo this over the other circles of sour cream in the same way ... then take the other half of pan until it has not soaked and put it firmly on the base. Now it's time to garnish, take the butter to coffee and using a spatula to distribute the whole cake in an even layer including side .. you just have to whip cream, and always with a pocket ... this time with mouthpiece star average .... make straight sticks from the bottom of the cake going up on ... throughout the side of the cake .... and finishing with one point separating a little bit above the surface of the cake. The cake is end you just have to put it in the fridge until ready to eat it with the foresight to take it back an hour before it the butter soft.
NB: I tried to be more esaudiente possible ... trying to make you understand all this at the end is not difficult ... .. even with your imagination you can do it your way as you like ... .. by changing the size of the dose by changing the wet pan ... if you do not like changing the decoration Vermouth .. ... I just trying to be indicative of the rest I leave to you .. my dear friend brioche! I hope I have done something like with my fall.
"GOOD LIFE FOR YOU"
Dearest friend, brioche ... welcome to the world of taste and simplicity.
I was rather indecisive about what I had to dedicate dedicate ... something important ... giving you my first battle cry ... a novel ... a cake recipe from the past ... flavor due to the particular combination of ingredients fits perfectly. I'll give you the recipe that I care more .... tramandatami by the mother of my mother ... I think if I do .. good deal ... you remember the beauty of a century !!!!. I think I have this cake ... delicious .... appropriate to your wonderful personality you have in this virtual world ... been celebrating together our knowledge. Well if you follow the recipe ... you'll see that everything will be easy ... without anger !!!!... We are not famous pastry chefs, producing their daily delicacies ... they have dexterity in composing things easily ... we must be content with what we do in our lab at home ... you know how to say in Naples: "Ca 'nisciuno' E NAT 'IMPARAT'" .... I hope to do good impression about you ... I tried to settle in the immediacy of the facts .... I hope you do too .... exhibition is dedicated to the execution and visualization of this cake that reminds a whole past. If you do not know this recipe was still closed: "DINT 'O' Cascioni"! ! ... As they say in Naples. With your magical appearance have stimulated in me ... remote memories ... where everything was clear ... it was sincere and loving together. brioche THANKS for giving me the opportunity to KNOW YOUR BEAUTIFUL ... IF ONE DAY REVIEW FROM ME ... ALWAYS REMEMBER THAT I WILL BE THERE WITH AFFECTION !!!!!.... .... Father.
"WHAT You need "
- A round sponge cake (see recipe) ... or 28 or 26 cm in diameter
-Custard with double doses of two or three fresh lemon peel and 2 packets of vanilla added to the end of cooking .... these are just the flavors that you add (see recipe)
-O 'co burr' cafe (see recipe)
-good brand of cherries in syrup or jam Fabbri always black cherry .....
-a x 400g of whipped cream decorate the whole side of the Hoplà of cake ... ...
-cold washes with Vermouth ... in those days it was the liquor that was made ... in this way; Vermouth 100ml 100ml more water and more sugar to taste ... Put everything in a bottle "Power Red" stirring well until all the melt sugar
-a pastry bag with nozzle ... smooth out the mouth where the cream should be large 2 cm
"How To"
Day the first box of cake ... afternoon ... possibly due following the recipe ... Try the sponge over the pastry cream ... so you will not have to do everything in one day .... while the cream butter to make the coffee for half an hour prior to making the cake without putting it in the fridge .. if not ... it hardens as well as the mountains when the cream is cold enough for a fridge. Before taking all the preparations you did ... you just have to assemble the cake: Flip the pan so you will have the convex part as a base .. and that will be more upright than in plain sight. Divide into two bread ... put the bomb on half a serving tray with the syrup and inzuppalo you prepared ... take the pocket and fill with custard and starts to try to make a cream ... close to another party for half a cm from the edge of the pan up to the middle of it ... right after you put the cherries evenly over the cream or jam made with a spoon so ... done redo this over the other circles of sour cream in the same way ... then take the other half of pan until it has not soaked and put it firmly on the base. Now it's time to garnish, take the butter to coffee and using a spatula to distribute the whole cake in an even layer including side .. you just have to whip cream, and always with a pocket ... this time with mouthpiece star average .... make straight sticks from the bottom of the cake going up on ... throughout the side of the cake .... and finishing with one point separating a little bit above the surface of the cake. The cake is end you just have to put it in the fridge until ready to eat it with the foresight to take it back an hour before it the butter soft.
NB: I tried to be more esaudiente possible ... trying to make you understand all this at the end is not difficult ... .. even with your imagination you can do it your way as you like ... .. by changing the size of the dose by changing the wet pan ... if you do not like changing the decoration Vermouth .. ... I just trying to be indicative of the rest I leave to you .. my dear friend brioche! I hope I have done something like with my fall.
"GOOD LIFE FOR YOU"
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