Italian cake: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Italian cakes are considered to be the kings of desserts. They are not only divinely delicious, but also very beautiful. Italian cuisine, in principle, is famous for the tenderness and sophistication of its dishes. But the cakes of this country deserve special attention. Their tenderness, elegance and luxury cannot be described in words. And why? After all, it's better to try once than to hear many times, isn't it? Feel like a real Italian pasticciere (confectioner) by preparing a delicious delicacy yourself. If you think that it is very difficult and you will not cope, then you are greatly mistaken. Anyone who is familiar with a mixer, oven and basic baking ingredients can create amazing masterpieces of pastry art. Italian cake recipes (with photos) will help you create a gourmet treat worthy of a Michelin restaurant!

Nut tenderness

In Italy, this cake is considered a classic delicacy that shouldbe able to cook any person close to the world of cuisine. The thinnest protein-nut cakes, soaked in the most delicate butter cream and sprinkled with chocolate chips, literally melt in your mouth. A very light cake will give true pleasure to all the sweet tooth. With the right design, dessert can decorate any celebration and delight all guests. For a truly amazing treat, check out our detailed Italian Hazelnut Cake recipe.

Ingredients for cake layers

• Six chicken eggs.
• One and a half cups of walnut kernels.
• Pinch of table s alt.
• Two grams of citric acid.
• One glass of granulated sugar (with a slide).
• One and a half teaspoons of wheat flour.

Stuffing ingredients

• Two and a half cups of heavy cream (natural).
• One and a half bars of quality dark chocolate.
• One and a half tablespoons of powdered sugar.
• A handful of chocolate drops.

Additional need:

• parchment paper;
• butter for greasing.

Creating a Gourmet Italian Dessert

Fry walnut kernels in a dry frying pan, then turn into crumbs or even flour. A blender or mortar will help you with this. Separate the whites from the yolks. Set the second aside, they will not be needed to make the cake. Place the whites in a clean and dry bowl. Add citric acid and s alt to them. Beat the mass with a mixer until whitening, after whichstart adding sugar. Do this gradually, adding the ingredient in small portions. Beat egg whites with sugar until stiff peaks form.

Add nut crumbs to the resulting mass. Take a spatula and, moving it from bottom to top, gently mix the protein mixture. Nuts should be evenly distributed throughout the mass.

Take the parchment and the bottom from your springform. Place the metal circle on the paper and trace with a pencil. Cut out the circle. Repeat the process nine more times. Exactly how many circles you will need. Brush each piece of parchment with butter.

Using a spoon, spatula or silicone brush, apply the protein mass to the circle, distributing it over the entire surface. The thickness of the cake should be about 2-3 millimeters. Spread egg white on all parchment circles.

Send the blanks to a hot oven (190 degrees). Bake for 5-7 minutes. The surface of the cakes should be covered with a light crust of golden sand color. Inside they remain tender and soft. Since there are quite a lot of cakes, they will have to be baked in several passes. Cool the finished base for the cake a little, then remove the parchment from it.

It was the turn of the stuffing. Break the chocolate into pieces, and then melt in a water bath or in a microwave. Combine cream with powdered sugar. Beat the ingredients with a mixer until soft peaks form.

Now you can start assembling the Italian cake. First cakeput on a flat dish. Lubricate it with liquid chocolate, which should immediately grab. Spread a layer of whipped cream on top. Sprinkle the cream with drops. Repeat the process in this order until you reach the last cake. It needs to be lubricated only with whipped cream. Do the same with the sides of the cake - cover them with a filling from a dairy product. Send the finished dessert to the refrigerator for 30-60 minutes. Decorate the Italian Walnut Cake however you like.

Lemon Paradise

Another Italian dessert that can please all the sweet tooth with its delicate taste with bright citrus notes. The crumbly shortbread dough simply blossoms under the rich lemon cream, and the meringue decorating the dessert makes it airy and light as a cloud. Cooking a treat consists of three stages, which are not at all as complicated as it might seem at first glance. Try italian meringue cake and see for yourself.

Components of the sand base:

• one yolk;
• one whole chicken egg (yolk + protein);
• butter pack (200 grams);
• half a cup of sugar;
• a little vegetable oil;
• two and a half cups of flour.

Ingredients for Lemon Cream:

• a glass of granulated sugar;
• butter pack (200 grams);
• three chicken eggs + one yolk;
• one teaspoon instant gelatin;
• one tablespoon of water;
• two large lemons.

Delicate meringue ingredients:

• two squirrels;
• glass of sugar;
• glass of water;
• a pinch of table s alt.

Preparing a citrus treat

First you need to make a sand base for the future cake. Combine the softened butter with sugar using a deep bowl. Beat the mass with a mixer until smooth. Add yolk and one chicken egg. Set aside the egg white, you will need it for the meringue. Mix all the ingredients with a spoon.

Introduce the flour after sifting it through a sieve. Knead shortbread dough. Wrap the workpiece with cling film and place in the refrigerator for half an hour. Roll out the rested dough, turning it into a layer about 7-8 millimeters thick. Put the workpiece in a baking dish, after greasing it with vegetable oil. Send the cake base to a hot oven (200 degrees) for 20 minutes. After a third of an hour, remove the cake from the oven, despite the fact that it is not ready. The base should just set a little.

While the cake is baking, make the lemon curd. Pour gelatin with water and leave to swell. Rinse both lemons and pat dry. Grate citrus zest on a medium grater. Squeeze out all the juice from the remaining pulp.

Three eggs and one yolk beat thoroughly with a fork, turning them into a homogeneous mass. Set aside the egg white to create the meringue. Chop the butter into pieces of any shape and size. Place the ingredient in a deep container suitable for heating. Add lemon juice, zest andall sugar. Place the container on the stove and, stirring frequently, bring the contents to a boil.

Introduce beaten eggs into the bubbling mixture in a thin stream with constant intensive stirring. Bring the mass back to a boil, then boil for 2 minutes. All this time, the lemon cream must be constantly stirred. Remove the citrus oil mixture from the heat and stir in the swollen gelatin. Mix thoroughly. The finished cream in consistency resembles a rather thick semolina porridge. Pour the lemon filling over the shortcake, spreading it evenly over the entire surface. Return the mold to the oven for 40 minutes (temperature - 180 degrees).

Now it's time to create the meringue. First, prepare the sugar syrup. Combine water with sugar and send to low heat. Bring the syrup to a boil while stirring, then simmer for 15 minutes. All this time, the mass should not be touched so that it does not take lumps.

Place the remaining proteins from the dough and cream in a convenient container. Add a pinch of s alt to them. Armed with a mixer, turn the ingredients into a fluffy white mass. While continuing to beat, carefully pour in the hot syrup. Do not stop the device until the mass has cooled to room temperature. Otherwise, the meringue will not turn out, because the egg white will fall off.

Using a spatula or a pastry syringe, spread the meringue on top of the lemon cream (it looks like a soufflé that hasn't set yet). Send the cake to a hot oven (220 degrees) for 3 minutes. This is enough time for the meringue to brown.

Readycool the dessert to room temperature, and then refrigerate for at least 40 minutes. During this time, the cake will take its shape, as the lemon cream will harden.

That's the whole science of Italian pastry art. Knowing how to cook two classic cakes for this country, you can surprise all your relatives and friends. Giving pleasure is simple, especially with the help of delicious Italian desserts. Bon appetit!