[PDF | 8,94 Mb] Affari di Gola – Marzo-Aprile 2018 – Download Magazine


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    Contents

    TITLE PAGE

    PRACTICAL TIPS

    What is a magic cake?

    The five golden rules

    BASICS

    Magic Vanilla Cake

    White Chocolate Cake

    Salted Butter Caramel Cake

    Coffee Cake

    Praline Cake

    Chocolate and Hazelnut Cake

    TUTTI FRUTTI

    Lemon and Poppy Seed Cake

    Rose and Blueberry Cupcakes

    Caramelised Apple Cake

    Pineapple and Coconut Cake

    Magic Strawberry and Rhubarb Tart

    Pear and Speculoos Mini Cakes

    Red Berry Cake

    Orange and Cinnamon Cake

    Raspberry and Matcha Tea Cake

    Pistachio and Morello Cherry Cake

    Apricot and Orange Blossom Cake

    MAGIC CLASSICS

    Magic Galette des Rois

    Magic Gingerbread Cake

    Lemon Meringue Cake

    Intense Chocolate Easter Cake

    Magic Cheesecake

    Magic Halloween Cake

    Magic Cannelés

    Magic Log Cake

    Magic Brownies

    Magic Red Velvet Cake

    Marshmallow Cake

    Mango and Passion Fruit Heart Cake

    SAVOURIES

    Olives, Lardons and Feta

    Goats’ Cheese and Figs

    Magic Mustard Quiche

    Copyright Page

    What is a magic cake?

    What does a cake contain to deserve the name magic?

    Magic cakes are made simply of eggs, sugar, flour, butter and milk. So what’s magic about that, you might ask. There may be nothing unusual about the ingredients, but the magic happens in the baking. The batter of the cake is very liquid, so it divides into three layers by itself, each with its own texture and flavour:

    – the base of the cake is a dense, moist cake base;

    – a light delicate cream forms in the middle;

    – the top layer is a lovely light Genoise sponge.

    How is this even possible?

    The egg yolks, beaten with the sugar, butter, flour and milk, form the first two layers of the magic cake: the base and the cream. What happens is that slow cooking at 150°C (300°F/Gas 2) allows the bottom of the cake to cook like a cake without cooking the upper part, which retains its creamy texture. For this reason it is best to use a conventional oven rather than a fan-assisted one. The beaten egg whites form the Genoise sponge layer. They do not blend with the milk and instead remain floating on top of the cake!

    The five golden rules

    One mixture, one bake and the result: three cakes in one. Just follow the rules below and this easy-to-make dessert will cause a sensation!

    1. The tin size

    It is important that the size of your baking tin corresponds exactly to the quantity of ingredients in the recipe. If your tin is too small, you might not be able to pour all your beaten egg whites on top, resulting in a Genoise layer that is too thin. Conversely, if your tin is too big, each layer will be too thin and it will be difficult to tell them apart. For the majority of the recipes in this book, we use a 24 cm (9½ in) round cake tin.

    2. The egg whites

    To incorporate the egg whites into the liquid mixture, it is best to use a whisk and work the mass gently so that it doesn’t dissolve into the batter: large lumps should remain. In fact it is difficult to incorporate egg whites into a liquid mixture using a wooden spoon. The whites floating on the surface of the tin will be smoothed with the blade of a knife before the cake is put in the oven.

    3. Baking

    If the cake is not fully baked, it will not hold together. If it is overcooked, the layer of cream will disappear. At the end of the baking time given in the recipe, the cake should still have a slight wobble, which will set when it is chilled. The upper layer – the Genoise sponge – should be well baked and golden. All the cooking times indicated in the recipes correspond to a conventional oven. If your oven is fan-assisted, you can reduce all the temperatures by 10°C (50°F).

    4. Turning out the cake

    It is vital to wait for the magic cake to set before turning it out. It should be kept chilled for at least 2 hours. It will be easier to turn out if you use a silicone cake tin. Otherwise, it is best to line your tin with baking parchment.

    5. Tasting

    The magic cake will taste better after spending a few hours, or even overnight, in the fridge, giving the flavours time to develop. So don’t leave it until the last minute to make and be patient!

    Magic Vanilla Cake

    Serves 8

    Preparation: 20 minutes

    Cooking time: 50 minutes

    Resting time: 1 + 2 hours

    2 vanilla pods

    500 ml (17 fl oz) milk

    4 eggs, separated

    150 g (5 oz) caster (superfine sugar

    1 sachet vanilla sugar

    1 tablespoon water

    125 g (4 oz) butter

    110 g (3¾ oz) plain (all-purpose) flour

    pinch of salt

    24 cm (9½ in) cake tin, silicone or greased with butter and lined with baking parchment

    Split the vanilla pods down the middle and scrape out the seeds with the blade of a knife. Heat the milk with the vanilla seeds and the open pods. Bring to the boil, then immediately remove from the heat and leave to infuse for at least 1 hour. The more infused the vanilla, the more intense the taste.

    Preheat the oven to 150°C (300°F/Gas 2).

    Whisk the yolks with the sugar and water until the mixture whitens. Melt the butter and stir it into the mixture. Fold in the flour and salt and beat for a few minutes until well combined.

    Remove the vanilla pods from the milk. Pour it into the batter little by little, whisking constantly.

    Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the greased tin, smooth the surface with the blade of a knife and bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly.

    Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

    Chef’s tip

    Dust the cake with icing (confectioners’) sugar.

    White Chocolate Cake

    Serves 10

    Preparation: 20 minutes

    Cooking time: 50 minutes

    Resting time: 2 hours

    3 eggs, separated

    75 g (2½ oz) caster (superfine) sugar

    1 tablespoon water

    1 teaspoon vanilla extract

    75 g (2½ oz) butter

    120 g (4 oz) white chocolate

    75 g (2½ oz) plain (all-purpose) flour

    pinch of salt

    370 ml (12½ fl oz) milk, at room temperature

    10 cm (4 in) x 24 cm (9½ in) deep, square cake tin, silicone or greased with butter and lined with baking parchment

    Preheat the oven to 150°C (300°F/Gas 2).

    Whisk the egg yolks with the sugar and water until the mixture whitens. Add the vanilla extract.

    Melt the butter and white chocolate together. Gently stir into the egg mixture. Then add the flour and salt. Beat for a few minutes. Pour in the milk little by little, whisking constantly.

    Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.

    Pour the batter into the greased cake tin, smooth the surface with the blade of a knife and bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly.

    Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

    Chef’s tip

    To add a ganache topping, melt 150 g (5 oz) white chocolate then, away from the heat, add 70 ml (2¼ fl oz) double (full-fat) cream or whipping cream. Chill in the fridge for at least 2 hours, then whip the ganache for about 10 minutes until thick. Dust with icing (confectioners’) sugar before serving.

    Salted Butter Caramel Cake

    Serves 8

    Preparation: 45 minutes

    Cooking time: 5 + 55 minutes

    Resting time: 2 hours

    Caramel

    300 g (10½ oz) caster (superfine) sugar

    a few drops of lemon juice

    150 ml (5 fl oz) single cream, warmed

    75 g (2½ oz) salted butter, cold

    Cake

    450 ml (15 fl oz) milk

    4 eggs, separated

    70 g (2½ oz) salted butter, melted

    90 g (3¼ oz) plain (all-purpose) flour

    pinch of salt

    24 cm (9½ in) cake tin, silicone or greased with butter and lined with baking parchment

    Begin by preparing the caramel. Heat the sugar and lemon juice in a large thick-bottomed saucepan until the sugar melts and turns a caramel colour. It is best to check the colour with a wooden spoon as the caramel can look dark in the bottom of the saucepan. Add the warm cream, taking care not to splash. Remove the saucepan from the heat and stir in the salted butter.

    Set aside 100 g (3½ oz) caramel and pour the milk into the remaining caramel. Bring to the boil until the caramel is fully dissolved in the milk. Leave to cool.

    Preheat the oven to 150°C (300°F/Gas 2).

    Beat the yolks with the melted butter. Fold in the flour and salt then pour in the caramel milk little by little, beating constantly.

    Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the greased cake tin, smooth the surface with the blade of a knife and bake in the oven for 55 minutes. When the cake comes out of the oven it will wobble slightly.

    Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

    Chef’s tip

    Serve the cake with the remaining caramel sauce and a scattering of pine nuts.

    Coffee Cake

    Serves 8

    Preparation: 25 minutes

    Cooking time: 5 + 45 minutes

    Resting time: 2 hours

    500 ml (17 fl oz) milk

    30 g (1 oz) instant coffee

    4 eggs, separated

    150 g (5 oz) caster (superfine) sugar

    1 tablespoon water

    125 g (4 oz) butter

    115 g (4 oz) plain (all-purpose) flour

    pinch of salt

    20 cm (8 in) rectangle cake tin, silicone or greased with butter and lined with baking parchment

    Preheat the oven to 150°C (300°F/Gas 2).

    Heat the milk and coffee in a saucepan until the coffee is fully dissolved. Allow to cool. Beat the egg yolks with the sugar and water until the mixture whitens. Melt the butter and pour it into the mixture. Then fold in the flour and salt. Pour in the milky coffee little by little, beating constantly.

    Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the greased cake tin, smooth the surface with the blade of a knife and bake in the oven for 45 minutes. When the cake comes out of the oven it will wobble slightly.

    Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

    Chef’s tip

    Make a chocolate icing by melting 100 g (3½ oz) dark chocolate in 50 ml (2 fl oz) single cream and drizzle it all over the cake.

    Praline Cake

    Preparation: 20 minutes

    Cooking time: 50 minutes

    Resting time: 2 hours

    4 eggs, separated

    100 g (3½ oz) caster (superfine) sugar

    1 tablespoon water

    100 g (3½ oz) praline paste

    80 g (3 oz) butter, melted

    80 g (3 oz) plain (all-purpose) flour

    pinch of salt

    450 ml (15 fl oz) milk, at room temperature

    24 cm (9½ in) cake tin, silicone or greased with butter and lined with baking parchment

    Preheat the oven to 150°C (300°F/Gas 2).

    Beat the egg yolks with the sugar and water until the mixture whitens. Add the praline paste, then the melted butter. Fold in the flour and salt. Beat for a few minutes more. Pour in the milk little by little, beating constantly.

    Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the greased cake tin, smooth the surface with the blade of a knife and bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly. Before turning it out, leave it to set in the fridge for at least 2 hours.

    Chef’s tip

    Sprinkle the cake with crushed praline nuts.

    You can also decorate with caramelised whole hazelnuts.

    Chocolate and Hazelnut Cake

    Serves 8

    Preparation: 20 minutes

    Cooking time: 50 minutes

    Resting time: 2 hours

    4 eggs, separated

    100 g (3½ oz) caster (superfine) sugar

    1 tablespoon water

    100 g (3½ oz) chocolate hazelnut spread

    80 g (3 oz) butter

    90 g (3¼ oz) plain (all-purpose) flour

    pinch of salt

    450 ml (15 fl oz) milk, at room temperature

    20 cm (8 in) square cake tin, silicone or greased with butter and lined with baking parchment

    Preheat the oven to 150°C (300°F/Gas 2).

    Whisk the egg yolks with the sugar and water until the mixture whitens. Stir in the spread. Melt the butter and pour it into the mixture. Then fold in the flour and salt. Beat for a few minutes more. Pour in the milk little by little, beating constantly.

    Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the greased cake tin, smooth the surface with the blade of a knife and bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly. Before turning it out, leave it to set in the fridge for at least 2 hours.

    Chef’s tip

    Decorate with a few crushed hazelnuts.

    You can also make a chocolate icing by mixing 175 g (6 oz) chocolate hazelnut spread with 250 ml (8½ fl oz) whipping cream. Chill in the fridge for 2 hours then whip until it thickens.

    Lemon and Poppy Seed Cake

    Serves 8

    Preparation: 30 minutes

    Cooking time: 50 minutes

    Resting time: 2 hours

    4 eggs, separated

    150 g (5 oz) caster (superfine sugar

    125 g (4 oz) butter

    125 g (4 oz) plain (all-purpose) flour

    30 g (1 oz) poppy seeds

    pinch of salt

    400 ml (13 fl oz) milk, at room temperature

    juice and zest of 2 lemons

    24 cm (9½ in) cake tin, silicone or greased with butter and lined with baking parchment

    Preheat the oven to 150°C (300°F/Gas 2).

    Beat the egg yolks with the sugar until the mixture whitens. Melt the butter and pour it into the mixture. Then add the flour, poppy seeds and salt. Beat for a few minutes, then pour in the milk little by little, whisking constantly. Add the lemon zest and 100 ml (3½ fl oz) juice into the batter.

    Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the greased cake tin, smooth the surface with the blade of a knife and bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly. Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

    Chef’s tip

    If you like, decorate with a few lemon quarters, fresh mint and sprinkle with poppy seeds.

    You can also make an icing by whipping 300 ml (10 fl oz) chilled whipping cream with 150 g (5 oz) mascarpone until thick. Then gradually pour in 45 g (1¾ oz) caster (superfine) sugar, whipping constantly.

    Rose and Blueberry Cupcakes

    Serves 8

    Preparation: 35 minutes

    Cooking time: 27 minutes

    Resting time: 2 + 1 hour

    Icing

    50 g (2 oz) white chocolate

    100 ml (3½ fl oz) whipping cream

    10 g (½ oz) caster (superfine) sugar

    Base

    2 eggs, separated

    60 g (2 oz) caster (superfine) sugar

    1 tablespoon rose water

    60 g (2 oz) butter

    55 g (2 oz) plain (all-purpose) flour

    pinch of salt

    250 ml (8½ fl oz) milk, at room temperature

    100 g (3½ oz) blueberries

    Silicone muffin cases, greased with butter

    Melt the white chocolate in the microwave or in a bain-marie. At the same time, heat half of the cream in a saucepan. Pour this cream, a third at a time, onto the melted chocolate, mixing well after each pouring. Then incorporate the rest of the cream. Chill in the fridge for at least 2 hours.

    Preheat the oven to 150°C (300°F/Gas 2).

    Beat the egg yolks with the sugar and rose water until the mixture whitens. Melt the butter and stir it into the mixture. Fold in the flour and salt, then beat for a few more minutes. Pour in the milk little by little, whisking constantly.

    Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Sprinkle blueberries inside the muffin tins. These will move into the middle of the cakes by themselves as they bake. Pour the batter on top and bake in the oven for 27 minutes. Before turning the cakes out, leave to set in the fridge for at least 1 hour.

    Take the icing out of the fridge and whip for about 10 minutes, incorporating the sugar little by little. Decorate the cupcakes with the whipped icing to serve.

    Chef’s tip

    Make the icing first as it should rest in the fridge for a few hours.

    Add a few blueberries on top of the whipped icing to finish.

    Caramelised Apple Cake

    Serves 8

    Preparation: 30 minutes

    Cooking time: 10 + 55 minutes

    Resting time: 2 hours

    Caramelised apple

    3 apples, peeled, cored and diced

    30 g (1 oz) caster (supefine) sugar

    20 g (¾ oz) salted butter

    Cake

    4 eggs, separated

    120 g (4 oz) caster (superfine) sugar

    125 g (4 oz) butter

    1 teaspoon vanilla extract

    115 g (4 oz) plain (all-purpose) flour

    pinch of salt

    500 ml (17 fl oz) milk, at room temperature

    24 cm (9½ in) cake tin, silicone or greased with butter and lined with baking parchment

    Place the apples in a frying pan with the sugar and cook until the apples caramelise, then add the salted butter. Stir and set aside.

    Preheat the oven to 150°C (300°F/Gas 2).

    Beat the egg yolks with the sugar until the mixture whitens. Melt the butter and pour it into the mixture along with the vanilla extract.

    Fold in the flour and salt. Beat for a few minutes, then pour in the milk little by little, whisking constantly.

    Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.

    Arrange the apple slices in the bottom of the greased cake tin, then pour the batter on top. Smooth the surface with the blade of a knife and bake in the oven for 55 minutes.

    When the cake comes out of the oven it will wobble slightly. Before turning it out, leave it to set in the fridge for at least 2 hours.

    Chef’s tip

    Decorate the cake with very thin slices of apple or dried apple and a caramel coulis (see Salted Butter Caramel Cake).

    Pineapple and Coconut Cake

    Serves 8

    Preparation: 30 minutes

    Cooking time: 55 minutes

    Resting time: 2 hours

    4 eggs, separated

    125 g (4 oz) brown sugar

    1 sachet vanilla sugar

    125 g (4 oz) butter, melted

    80 g (3 oz) plain (all-purpose) flour

    80 g (3 oz) grated coconut

    pinch of salt

    200 ml (7 fl oz) milk, at room temperature

    250 ml (8½ fl oz) coconut milk

    340 g (12 oz) pineapples in syrup

    24 cm (9½ in) cake tin, silicone or greased with butter and lined with baking parchment

    Preheat the oven to 150°C (300°F/Gas 2).

    Beat the egg yolks with the sugar until the mixture whitens. Pour in the melted butter, then add the flour, grated coconut and salt. Beat for a few minutes more. Pour in the milk and coconut milk little by little, beating constantly. The batter should be nice and smooth.

    Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Cut the pineapple into small pieces and spread them around the bottom of the greased cake tin. Pour the batter on top, then smooth the surface with the blade of a knife. Bake in the oven for 55 minutes. When the cake comes out of the oven it will wobble slightly. Before turning it out, leave it to set in the fridge for at least 2 hours.

    Chef’s tip

    Decorate with slices of fresh pineapple, grated coconut and a caramel coulis (see Salted Butter Caramel Cake).

    For a coconut cake, make the recipe without the pineapple, reducing the cooking time by 5 minutes.

    Magic Strawberry and Rhubarb Tart

    Serves 8

    Preparation: 40 minutes

    Cooking time: 35 + 55 minutes

    Rhubarb fondant

    400 g (14 oz) rhubarb, peeled and cut into 3 cm (1¼ in) chunks

    80 g (3 oz) brown sugar

    30 ml (1 fl oz) water

    Tart

    250 g (9 oz) rich shortcrust pastry

    1 vanilla pod

    300 ml (10 fl oz) milk

    3 eggs, separated

    90 g (3¼ oz) caster (superfine) sugar

    35 g (1¼ oz) honey

    90 g (3¼ oz) butter

    80 g (3 oz) plain (all-purpose) flour

    pinch of salt

    30 g (1 oz) ground almonds

    Garnish

    275 g (10 oz) Chantilly cream (see Apricot and Orange Blossom Cake)

    200 g (7 oz) strawberries

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