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Sacher Turi

Abstract

Sacher cake or "Sacher Torte" was created by eponymous nel1832 Franz Sacher, Austrian pastry chef at the court of Prince von Metternich Winnesburg, who invented just 16 years one of the world's most famous cakes. The secrets are jealously guarded Sacher cake from the pastry shop of the Hotel Sacher in Vienna, which produces handmade over 270,000 units per year. It consists of a chocolate sponge cake that is stuffed with a thin layer of apricot jam and coated surface by a layer of dark chocolate. The Sacher torte is served at a temperature of 16-18 degrees, served with unsweetened whipped cream and a cup of coffee or tea. The " Sacher Turi "is not an imitation of the" Sacher Torte "but an evolution. Here are the quantities of raw materials and operating procedures necessary to be able to prepare without any difficulty.

Ingredients needed ( Photo No. 1)
a) sponge

1. No. 5 eggs
2. 300 g Sugar
3. 75 g Frumina
4. 75 g flour 00
5. 50 g Cocoa powder
6. 1 packet of yeast "Bread of Angels"
7. 50 g butter

b) & Filling Finishing

1. Cream 1 liter
2. 50 g Cocoa powder
3. icing sugar to taste
4. dark chocolate taste
5. Candied Fruit qb

Break the eggs, separating whites from yolks. In a bowl large enough to put an egg and add to them half teaspoon of salt with a mixer mounted until the mass is obtained by adhering to the blades. Then, add the egg yolks (Photo n ° 2) and mixed with egg whites.

Add sugar and stir for a long time until it is completely dissolved. To verify that this was done, dip the tip of a finger in the ground and rubbing with the finger to another finger should not be feel the presence of sugar crystals.

At this point, add the yeast that, until the mass is not very viscous, it dissolves very well. Add, little by little, stirring the flour and frumina, stir together previously and finally, in small doses, cocoa (Photo No. 3). After homogenized very well cocoa, put 50 g of butter, the recipe in a small saucepan over medium heat and melt them. Pour the melted butter, stirring, preparation, and finished the addition, stir for a long time until it's seen more streaks of grease on the surface.

Butter a baking pan, preferably aluminum which conducts heat well, and after he had sprinkled flour and have shaken the excess, pour in the mixture (Photo n ° 4) .

Preheat oven to adjust the intensity of the flame temperature of 225 ° C. Introduce the pan and check the progress of cooking as follows: when the mass firing was inflated to its maximum expansion, it forms a perfect dome. Shake the oven without opening it. If cooking is not yet complete, we can see that the top of the dome vibrates. When it does not vibrate more, turn the oven off and leave in the pan for 15 minutes.

Remove the pan from the oven (Photo No. 5) and let it cool, but not completely. The temperature of the pan, for a good mold of sponge cake without flaws, must be higher than the melting point of butter which has been preparing the release agent. Invert the pan, and shake the sponge is removed automatically (Picture No. 6).

When the sponge is well cooled, take back the clean glass bowl and put in the cream. With the mixer whip the cream following a few tips: the cream must be very cold and stop to mount only when it remains attached to the blades of the mixer (Photo No. 7) .

Add a spoon, the icing sugar. Mix and adjust the quantity initially in an approximate way. Gradually add cocoa, mix powdered sugar again and finally, adjusting the amount to add according to taste.

With a very sharp knife and big enough, cut the sponge cake, from the bottom, so you get three discs (Photo No. 8). To do this, easily, to rotate on the same sponge. Better if this happens with a rotating base on which to place the sponge.

Take a pie plate, put on the " tortenring " and inserting the third disc of sponge cake (Picture No. 9), wet it with a liqueur , diluted and sweetened to taste and, done that, load half of the whipped cream (Photo No. 10).

Continue to alternate layers with sponge cake and cream, making sure to put the disc of sponge cake, which was the bottom of it, finally. Put in refrigerator for several hours so that the cake will harden well and that the parties are well interpenetrate each other. If time is available, the better for a whole night. Remove the " tortenring " and proceed to peel off the top of the cake with a small spatula. This may be due to having wet the top with a liquid (Photo No. 11).

After that, take a small pot and bring it within about 3 / 4 stick of dark chocolate and about 10 g of butter (Photo No. 12). Place the pot on the stove and heat slowly until its contents to get a creamy paste.

With a spatula, spread melted chocolate on the cake and spread evenly (Photo No. 13). The amount of chocolate to make depends on your taste. It 'best not to exceed, otherwise it is formed, above the cake, one layer too hard. Keep in mind that the cake, the presence of cream inside, is served at about 10 ° C.

for smoothing the surface of the cake, use the back of a long knife or metal spatula, after being slightly warmed on the fire. To decorate the cake, You can use canned cherries and other fruits which consistently guests, which is offered, discarded.

As 2009 is the year of "blacks" because Obama did not dedicate this cake? The cake is entirely black. Including the figurine.

Good Luck Obama!

Note: " tortenring " you can buy in one of the "Stores" or as Kaufof Hertie in Germany. In Italy is at the Metro, and sometimes even from Lidl.

Sunfish Sailboat Forsale

AS NEAR TO THE TRUTH ', BUT the blatant and sometimes I'm sorry, THE TALK WITHOUT ACTION TO OTHER BLOG Paesana .........

Amarcord (you remember?)
Sometimes I wonder how many took refuge in memories, memory, in the past.
I actually stopped "refugees" but I always like a lot, when I have time, remember, look at photos, relive some things of the past.
I have a strong memory of my friends, my classmates, for example. I always say that we will be back soon. Similarly I have a great memory of my 600, or 1100, or even the 124 Spider ..... and the first out with friends. I remember the fights because everyone wanted to come in this car and more than 4 places besides my did not. I remember the night we went into the ninth. I remember .... the furious quarrels and endless discussions. I remember the 3 am. Now that I think I also remember the 4 in the morning. Remember all the parties to share the mortadella or salami to ".... cu primu comes to us ...". I remember our college enrollment, even though no one was ....... I still remember many things, but this time I would like to remind you that you were, all Publicherò memories good and bad ..... your past and future anxieties ....., if you want even your secrets hidden and not ....., ..... your video (send them to gaetanocatalano @ gmail.com) to you the word ........... Gaetano Catalano

Dogs Lip Discoloration

The Drowned Broccoli

Definition:

is called "Broccoli" (Picture No. 1) with a variety of cabbage erect, waxy leaves and flowers collected in a inflorescence green, less compact than the cauliflower. It is said "drowned / a" a dish which was paid on any liquid (wine, liquor, etc.).. The "Broccoli drowned" are a typical dish from Catania and is an example of how to prepare a dish, starting - again, no longer - from raw materials poor. In the same family of dishes, the "drowned Cauliflower" is obtained from the "cauliflower Roman White that the "purple cauliflower " grown on the slopes of Etna.

After removing the leaves, the core and the bark, wash the broccoli in water several times, so to eliminate any impurities present in them. The large flowers that you see in the picture, should be kept in small tufts, peeled and cut them properly.

Ingredients (Photo No. 2):

1. Broccoli
2. Cipollina
3. Anchovies
4. Small pieces of Parmigiano
5. Salt, black pepper, red wine.

Preparation:
choose between the utensils of the house, one that has a diameter slightly larger than a plate of fruit. In it, start by laying a first layer of broccoli and, above all the other ingredients as shown in Photo No. 3. The positioning of the latter, make sure that the cheese does not come into contact with the bottom of the pan, otherwise it will stick, causing mold problems in the final broccoli.

Continue with another layer of broccoli and another layer of sauce, finishing with a layer of broccoli. Generally, there are three layers of broccoli separated by two of seasoning.

After putting the salt (Initially low, taking into account the presence of anchovies and cheese tasty enough) add a large glass of water and cover with a plate (Picture No. 4).

Cover the pot with lid (Picture No. 5) and bring to the boil with light flame. Check the progress of cooking broccoli, compressing the mass with a wooden spoon, pressing on the plate (Picture No. 6).

When one realizes that the pot does not go down more, remove the pot and add a 'copious amounts of olive oil and a glass of white wine. Continue cooking pot closed, penetrating with a fork, periodically, the hardest parts of broccoli. When a fork penetrates well in most parts of the mass, the cooking is completed. In the event that there is still too much presence of liquid, apart from the oil, let it evaporate in open pot (Picture No. 7).

cooked, tilting the pan, the liquid, composed, for the most part, oil added should be barely visible. When cooking, make some small samples to assess the degree of flavor of broccoli, adding, if necessary, salt. Allow to cool and then put the pot in the refrigerator for more compact mass, before turning out. After a couple of hours, remove the pan from the refrigerator, place on a serving plate upside down, turn both 180 and "voila" mold release occurred (Photo No. 8).

Serve the dish lightly chilled or at room temperature. Accompany it with bread and red wine of a strength of up to 11 °. Recommended: "Refosco" from "Red Peduncolo" " Grave del Friuli" or " Tenuta Santa Margherita.

Bon appetit!

Wake Boarding Birthday

The "Sicilian Meatballs"

Definition

is said "Meatballs": a large cylindrical piece of minced meat, seasoned and cooked as dumplings, to be cut then sliced \u200b\u200b(definition from the dictionary "Zingarelli).

Now, I teach you to do it in 10 moves, ie, in 10 pictures!

Ingredients for two "meatballs"

1. g minced meat: 1,000
2. Breadcrumbs: 250 g
3. Parmesan or Grana Padano cheese: 100 g
4. Fresh Eggs No.: 4-5
5. No. 2 cans of peeled tomatoes 800 g
6. A teaspoon of salt

Filling (Photo No. 1):

1. Bacon: Provolone Middle
2. g 200 g 250
3. hard-boiled eggs : No. 4

procedure

Take a bowl big enough to hold all the ingredients and add in order: the ground meat, bread crumbs, Parmesan cheese, a teaspoon of salt and start
Mix the ground, dry, knead with your hands. At the end add the eggs, four big if, if five small (Photo n ° 2).

Mix all ingredients well, until a homogeneous mass. Make a cut in the middle of the dough, you can calculate the amount needed to prepare a "Meatloaf" (Picture No. 3).

Spread half of the dough on a cutting board and put plastic over half of the filling (Photo No. 4).

Lift the edges of the blade with a large knife and start closing the meatloaf

(Photo No. 5).

E 'well, at this point, wet hands with water in a bowl placed near where you work. Wetting, thus, the outside of the meatloaf encourages the adhesive action of the bread crumbs. Eventually, you get an external weight so elastic as to allow the posting of the meatloaf platter (Photo No. 6).

take at this point, a large pan, lined with Teflon (non stick), get plenty of vegetable oil and bring to boiling point (in fact, there is the oil bubbles, but the ' water it contains). Gently put a loaf at a time, trying not to dip your fingers, otherwise they are pain (Photo No. 7)!

Making brown the meat loaf by turning on itself by means of two ladles. When it is golden brown, remove from the pan resting on a large platter. After the second loaf browned, remove the frying oil. Take a large pot with a diameter greater than the length Meatloaf, and put in the ingredients for cooking a little extra virgin olive oil, a bit of onion, making it brown well. Open the two cans of tomatoes with a masher, get a good tomato sauce with fried onions adding Doc. Dip meatballs in the pot and the two start their cooking at low heat (Photo No. 8). If you prefer to spice up the sauce, add: pepper, nutmeg, cloves, or more, to taste. E 'should be added during cooking No. 2 teaspoons of sugar to remove the bitterness of the tomato.

After an hour of cooking, turn off the gas and let cool. With two spoons, used before, Extract the meat loaf from pan, place in a serving dish (Photo No. 9) and after cooling, put them in the refrigerator. The sauce can be put in a smaller pot for its subsequent use.

After a few hours, the meatballs are ready to be cut. (Photo No. 10).

Serving as meatloaf and eat it? Cold, accompanied by an appropriate boundary. Hot, by dripping it over the slices of the sauce, properly heated. The sauce may very well be also used to flavor: fettuccine, spaghetti, macaroni or other pasta, to serve as a first course. If you followed the instructions carefully, that's it.

Bon appetit!