Pan di Spagna (sponge cake) is a cake base very famous invented by an italian pastry chef in visit to the court of Spain. In its classical version consists of eggs, sugar and flour. We can use it for cakes from the most traditional, or as a base for a decorated cake. The baking powder is not usually used in the sponge cake. We recommend it only for those who does not have a stand mixer and still want to get a cake very soft.
Video – Pan di Spagna recipe
– 3 eggs
– 120gr of flour
– 120gr of caster sugar
Separate egg whites from egg yolks. Beat the egg whites, add the sugar in rain. When the sugar is well dissolved, add the egg yolks, one at a time, and whip for about 2-3 minutes. Add the sifted flour. Quickly incorporate the flour with a spoon or spatula. Put everything in a buttered pan.
Cooking in the oven at 200 degrees for 5 minutes and then at 180 degrees for about 30 minutes. Attention the cooking time can vary depending on many factors, we recommend that you check the cooking with a toothpick. At the end of cooking leave the mold on a rack for 10 minutes and then remove the sponge from the mold. The sponge will need to rest 24 hours before being used.
The butter cream that we show is special, tasty, and perfect texture, suitable for any use. You can use with cupcakes, cakes, there are no limitations to the possibilities of use. You must try it absolutely. Leave a comment at the end of the page to let us know if you liked it.
- 400gr Nutella or other chocolate spread
- 200gr butter or margarine
- 6 tablespoon of brandy
Subscribe to our youtube channel ItalianCakes, new video each week.
The apple pie is a great snack for the children, and the sweet preferred by sportsmen. The version that we show here is very soft, thanks to the workmanship of the beaten egg added at the end of the recipe.
Watch the video recipe (remember to activate subtitles) to not miss any step of the recipe.
- 120ml milk
- 120ml sunflower seed oil
- 200gr sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 eggs
- 280gr flour
- 1 tablespoon baking powder
- 6 apples
Pour milk and oil into a container. Add the caster sugar and mix well for a few minutes. Add the vanilla extract and salt and mix again.
Separate the egg yolks from the whites. Mount the egg whites separately and mix the yolks into the mixture with the sugar. Add the sidted flour and sifted baking powder.
After mixed well, incorporate the egg whites by adding them in two parts. Mix with a spoon or spatula with slow circular movements. Pour diced apples and mix gently.
Pour all in a baking tin, 30 cm diameter, buttered and sprinkled with bread crumbs.
Bake in a static oven preheated to 200°C for 15 minutes, then lower the temperature to 170°C for 15-20 minutes. Check the cooking with a toothpick.
Great for the filling without losing the typical characteristics of the butter cream which make it particularly indicated to make decorations with a piping bag, written, or to spread over the cakes before you cover them with fondant (pdz, plastic chocolate, etc).
- 150ml water
- 30gr sugar
- 1/2 tablespoon white vinegar
- 3 egg yolks
- 250gr butter
- 2-6 tablespoon limoncello (or rhum and other liqueur)
In a saucepan, bring to a boil the water with the sugar and the white vinegar (it helps prevent sugar crystallization).
In the meantime, pour it into a container the egg yolks.
We bring the mixture of sugar at 121-122°C and pour it still hot in the container with the egg yolks. We assemble at medium-high speed for at least 5 minutes.
Add the butter, softened and cut into cubes, and shake everything up. If we want to get a taste of more delicate, we can halve the amount of butter and add 125gr of margarine.
We can flavor to taste. In the video, we propose the addition of limoncello (2-6 tablespoons to your discretion).
We present one of the Sweet the most spectacular that we have made lately. The croque en bouche is apyramid of cream puffs cream bonded with the caramel and garnished with a caramel runny. Suitable for special occasions, extraordinary!
Watch our cream puff video recipe and make your wonderfull creation.
Time: 3 hours
Ingredients for the caramel:
– 100ml of water
– 400gr of caster sugar
– lemon juice
The Croque en bouche is realized by assembling, by means of caramel, a cone-shaped structure of cream puffs.
Then we made cream puffs in three different sizes that will be between them, starting from the puffs larger at the base, until you get to the smaller ones at the apex of the cone.
As you can see in the video, we created a paper cone from the oven supported by a bottle of mineral water. We brush the baking paper with oil seeds to facilitate the detachment of the card at the end of the creation of the Croque en bouche.
We have prepared the caramel, and we dipped the cream puff in the caramel is still very hot. Pr avoid burning the fingers, we recommend you carefully follow the steps in the video.
To realize correctly the dessert, it is important that the caramel is well fluid and then it will be necessary, occasionally, to warm again the caramel.
When we finish, and the caramel is well solidified, we will be able to lift the structure and remove the baking paper
Today we present some fantastic sweets: delicious apples.
To prepare you need: puff pastry, bread crumbs, apple, sugar and cinnamon. For the frosting: water, powdered sugar and lemon juice.
Don’t miss the step by step video with English subtitles.
Time: 1 hour
Ingredients for 16 servings:
– 1 package of puff pastry
– 2 apples
– 4 tablespoons of bread crumbs
– 8 teaspoons sugar
– 6 tablespoons of icing sugar
– 2 tablespoons of water
– lemon juice
Let’s start toasting the bread crumbs.
Divide the puff pastry into 16 squares, and pour a fourth of a spoon of bread crumbs in each square. The bread crumbs we support a slice of apple. Pour on the apple half a teaspoon of sugar and cinnamon to taste.
Join the four corners of the square (the dough is still fresh, it will paste easily) and leave only small openings to allow vapor released by the apple during cooking) to escape.
Bake in a static oven preheated to 200°C for about 15 minutes, then at 180°C until golden brown.
Meanwhile, prepare a glaze with water and powdered sugar and add juice of lemon to taste. Glassiamo the delicacies still warm but not hot. Thanks to the heat of the delights of the frosting is solidificherà in a few moments.
The Tiramisu is a dessert from Treviso, a city in the north of Italy. Very easy to make, is a sweet that is appreciated and sought after all over the world. Here is a variant portion of the classic dessert, to which we added dark chocolate flakes. Watch the video and make it yourself. Then let us know how it went, by inserting a comment at the end of the page.
- 5 egg yolks
- 150 grams of sugar
- 500ml of cream
- 500gr of mascarpone (italian cheese)
- Moka pot coffee
- Savoiardi bisquits
Mix sugar and egg yolks for about 5-6 minutes. Whip of cream in another bowl. Add mascarpone inside the egg yolks bowl. Mix gently with circular movements using a spatula or spoon. Then incorporate the whipped cream.
Put a bit of cream in a glass, soak the savoiardi in the coffee (without excess) and place savoiardi onto the cream. Put other cream onto the savoiardi and the bitter chocolate in flakes. Place another layer of savoiardi soaked in coffee and cover with another layer of cream. To end our tiramisu, sprinkle with bitter cocoa.
Let it for 4-5 hours (in a refrigerator) before serving.