Ingredients
Procedure
Place spelt in a saucepan with milk, one cinnamon stick, one vanilla pod opened lengthwise,
2 lemon peels and 3 heaped tablespoons granulated sugar.
Cook for about 40 minutes, turn off, add 2 egg yolks and stir; cook for 2 more minutes.
Scent with a few drops of orange blossom water, remove cinnamon, vanilla and lemon peels and let cool. Mix the spelt with the ricotta, add the pine nuts and pistachios (this is to make the filling). Mix the 0 flour with the spelt flour and mix with the softened butter and a pinch of salt.
Then add the brown sugar and 2 egg yolks, resulting in a shortbread dough ball. Let the loaf rest in an airtight container for 30 minutes in the refrigerator.
Roll out ⅔ of the shortcrust pastry to 3-4 millimeters thick and line the bottom and edges of a round mold with a hinged opening (24-centimeter diameter).
Trim the excess pastry and fill the mold with the filling.
Roll out the remaining pastry, cut into strips and lay them in a grid over the filling, securing them to the edges of the mold. Bake the pastiera at 180 degrees for about 50 minutes. Remove from the oven and let it cool.
It is also excellent served cold.
Ingredients
Procedure
Soak the oatmeal with the apple juice and when it has absorbed all the juice well, add the cinnamon, oil, zest of the oranges, a pinch of salt and blend it all with a blender.
Add the raisins, walnuts, and half the hazelnuts and mix. Add the apples to the mixture at the end.
Pour the dough into a cake pan with a hinged opening (24-centimeter diameter) and cover with the remaining hazelnuts. Bake at 160 degrees and bake for about 2 hours.
Ingredients
Procedure
Soak the bread in cold water, squeeze it well and crumble it.
Mix bread with all dry ingredients (except fruit). Add the fruit at the end.
Pour the dough into a cake pan with a hinged opening (diameter 24 centimeters) and bake at 160 degrees for one hour.
Ingredients
Procedure
Divide the eggs and beat the egg whites until stiff.
Beat the oil and sugar together with the whips. Add the yolk of the eggs and beat with the whips for 2 minutes.
Mix the flour with the cream of tartar, adding it a little at a time.
Add the grated carrots with the juice of one lemon, then the almonds and finally the Cantucci.
Finally insert the beaten egg whites.
Pour the ‘mixture into a cake pan previously lined with baking paper and scatter the chopped almonds.
Bake at 170 degrees for about 2 hours. Turn the cake upside down every 30 minutes.
Ingredients
Procedure
Cut the apples into thin slices and soak them with lemon juice. Mix the flour with the cremortartar, almonds, raisins, cinnamon, grated lemon zest and a pinch of salt.
Beat the oil with the apple juice and add all the ingredients a little at a time until smooth. Pour half of the mixture into the lined cake pan, spread a layer of jam
and apples and repeat again. Bake at 180 degrees for about 30 minutes.
Ingredients
Procedure
Soak the bread in cold water. Cook the apples for about 10 minutes.
Squeeze the bread well and crumble it into a container.
Add all the other ingredients and pour the mixture into a lined cake pan.
Finally scatter the handful of almonds on top. Bake at 180 degrees for 40 to 45 minutes.
Ingredients
For the Chocolate Ganache:
Procedure
Bring the milk with the whole lemon zest and honey to a boil.
Turn off the heat, remove the zest and add the semolina, stirring vigorously with a whisk until it solidifies and the mixture begins to pull away from the sides of the pan. Let the semolina cool inside the pan, when it becomes warm add the previously beaten eggs and finally the baking powder.
Bake at 180 degrees for 55 minutes. Remove from the oven and let the cake cool.
Prepare the Ganache by melting the chocolate in a double boiler and add the cream.
Mix well and pour the Ganache over the cake with a spatula to coat the entire surface.
Allow to solidify for 15 minutes in the refrigerator and serve cold.
Ingredients
Procedure
Split the eggs and beat the egg whites until stiff. Beat the oil with the sugar.
Add the yolk of the eggs and beat for 2 minutes.
Add the sifted flour with the cream of tartar and milk from time to time.
Finally, beat the egg whites to stiff peaks. Pour the mixture into the wrapped cake pan and place walnut kernels in an even pattern to garnish the mixture. Bake at 175 degrees for 45 minutes, taking care to move it often to avoid burning the surface.
Ingredients
For the base:
For the filling:
Procedure
Mix the base ingredients and spread the mixture to the base of a wrapped cake pan (24-centimeter diameter) without creating a border and refrigerate for about 30 minutes.
For the filling: drain the ricotta well and incorporate all the ingredients with an electric whisk, when it turns out a smooth mixture pour it over the cookie base. Keep in the refrigerator for at least 4 hours.
Finally, pour in the rose jam and spread evenly over the surface.
Ingredients
Procedure
Process the ricotta cheese with the powdered sugar. Separately, whip the cream in a bowl.
Gently incorporate the ricotta, mixing from the bottom up until creamy.
Combine the ‘myrtle water and dip the ladyfingers so they absorb the liquid.
Place one soaked ladyfinger, divided in half, in the bottom of a small cup. Add a layer of previously prepared cream and lay another layer of ladyfingers soaked in the myrtle mixture.
Cover the ladyfingers with another layer of cream and sprinkle plenty of cocoa on top.
Leave the myrtle tiramisu cups in the refrigerator for at least an hour and serve.
Ingredients
For the base:
For the filling:
Procedure
Mix the ingredients to make the base and lay in the bottom of a cake pan (24 centimeters in diameter).
Allow to rest in the refrigerator for at least 30 minutes. Prepare the filling by beating the butter with the sugar with an electric beater, then adding the eggs, flour and finally the almonds and pistachios.
Bake at 180 degrees for about 30 minutes.
