Gino D’acampo

Submitted by on Sep 4, 2015

La torta di mamma / Orange Cointreau cake with mascarpone and

Recipe by Gino D ‘ Acampo baker from the beautiful Puglia, in Italy. The book is in English, purchased in Florence, and it turned out to be a very good buy. Recipe bring fully matched against the original. Need scales, this is important.

Here it is Gino, very hairy, and the ingenious baker.

The first page with a photo of his hometown, where he had been living and working

Photo from the recipe, if someone bakes and not the thinner, then I highly recommend this book, there is bread, sladnoe, cookies, pasta, pizza, and something for the party. Each recipe is excellent, I do a lot for friends and it is always a delight. The main thing is consistently great results. search on Amazon might have.

Ingredients for 8 servings:

2 small thin-skinned orange, mytyh.

3 large or 4 medium eggs

120 g. powdered sugar (I use fructose)

1 tsp baking powder to the test

zest of 2 oranges (to produce on a small grater, oranges need not those that go into the cake)

125 g. wheat flour

3 tbsp Cointreau liqueur or any triple Seca.

To caramel:

210 grams of sugar

3 tbsp Water

1 bnka mascarpone 250 grams.

Before you begin to translate the recipe write important! You will have to make hard candy and sugar in Moscow that something had happened, then Russian sugar, Tchaikovsky, and can not remember which do not melt. Caramel is not obtained, and it is critical of fructose candy goes, but it is not impregnated into the dough. Barely on the market found Krasnodar sugar, with him it was all right. Perhaps the mistral has until tried. But the sugar melts and is a complete nightmare.

All the weight, measure ingredients in advance, it is important. on the eye will not work here.

1. In order for something to cook the caramel, place the sugar in a small steel with heavy-bottomed pot or pan with water.

cook over medium heat until sugar rassplavitsya and starts to boil, wait until he is slightly gilded. Turn off the heat, pour into a baking dish with a diameter of 20 cm (I have 24 forms razemnye often flow, with caramel here can be very unpleasant.) Porezhte oranges into slices from 7mm up to 1 cm, remove the bones.

2. Gently, do not burn yourself, place oranges in caramel with overlap so that the edge you had a 1-2 cm without oranges.

Special withdrew the size of eggs, something would have had no doubts.

3. Turn the oven to heat up to 180 degrees

4. Break the eggs into a large bowl and beat until fluffy. Now gradually add the sugar (I do it in three steps) and beat until the egg mass glistens and will not become a little cream.

5. Add the baking powder and orange zest until the mixture thickens slightly

6. Gently enter the flour, mixing metal spoon trying to keep as much air bubbles (I do broom)

7. Pour batter on top of the orange and caramel. Put in the oven for 25 minutes. Which pass for dry spagetinoy check whether the cake is ready, if not bake another 3-5 minutes (and I do). Ready cake remove from the oven.

8. walk on the edge of a knife cake, separating from the walls of Biscoe.

9.Nakroyte form of a plate and turn sharply to top the cake turned out to be oranges. the operation is extremely dangerous, caramel is very hot and flows, be careful.

10. Sprinkle on top of the cake liquor and let stand 15 minutes at room temperature. (I do cake intramuscular injection syringe, I’m so delicious when the entire sponge is impregnated evenly and last spoon sprinkled oranges.)

11. Cut into portions and serve warm with mascarpone cheese. Put it next to a piece of cake. (Without mascarpone lost two-thirds of taste, there is a reason, this is very important)

bon app & eacute; tit

Gino D'acampoGino D'acampo
Gino D'acampoGino D'acampo
Gino D'acampoGino D'acampo

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