Hi steemians!
We are in mid-October, yet here in Cagliari yesterday and today there were 23 degrees...
Today for lunch I prepared ravioli stuffed with potatoes and pecorino cheese, escalope, tomato side dish, fennel and red cabbage. For fruit, a few bunches of white grapes and for dessert, a marvelous daisy cake! With a dough similar to that of the cake I prepared the biscuits of Sardinia, typical of a village named Uri that I gave to my father so that he could deliver them to my little sister who is in Pisa to study!
Preparation of Sardinian biscuits:
Ingredients:
• 6 eggs
• 100 g caster sugar
• 100 g flour
• zest of a lemon
• icing sugar in abundance
In two separate containers I poured the egg yolks and egg whites: I assembled with a blender, for about 8-10 minutes, the yolks with 50 g of caster sugar. I have to get a very clear and assembled zabaglione. I add the rind of a lemon.
I take the other bowl where I store the egg whites. I begin to assemble the other 50 g of caster sugar slowly and slowly towards the rain. I have to get a glossy white compound.
With a spoon I combine the two compounds, stirring from bottom to top. When I have obtained a homogeneous mixture, slowly the flour is sieved and always mixed from bottom to top. Turning on the oven at 150 degrees, ventilated oven mode.
Towards the compound inside a sac à poche sac. Prepare a baking tray covered with baking paper and on top of the mixture making biscuits. If I do not have a sac à poche use a spoon! I spread abundant icing sugar on top of it! I take a glass of water, soak my hand and drop the droplets of water on the biscuits. At that point I sift over another icing sugar and then put the baking tray in the oven for about ten minutes. The biscuits should be slightly coloured.
Try them as a base for the tiramisu! It will be divine!!
Preparation of marvelous daisy cake daisy cake:
Ingredients:
• 6 eggs
• 100 g caster sugar
• 100 g flour
• zest of a lemon
• 25 g melted butter
• 80 ml warm water
• poor teaspoon of yeast
In two separate containers I poured the egg yolks and egg whites: I assembled with a blender, for about 8-10 minutes, the yolks with 50 g of caster sugar. I have to get a very clear and assembled zabaglione. I add the rind of a lemon.
I take the other bowl where I store the egg whites. I begin to assemble the other 50 g of caster sugar slowly and slowly towards the rain. I have to make a glossy white compound, and with a spoon I combine the two compounds, stirring from bottom to top. When I got a homogeneous compound, turning on the oven at 150 degrees, ventilated oven mode. Meanwhile, dissolve the butter and pour it into the mixture. Also towards the lukewarm water. At the end, slowly towards the end, the sieved flour and the yeast and stir everything from bottom to top. Prepare the baking sheet and inside the mixture. Before cooking, give a sprinkling of powdered icing sugar. Bake for about 20- 25 minutes at 150 degrees!
Here is the result!!
It's a daisy cake and very soft! The icing sugar crust gives the cake a touch of elegance and sweetness!
