Epiphany comes and takes away all the festivities. ..
A little 'makes me sad.
A little 'no, that maybe it's time to take back the old rhythms to make new things.
The year has just begun and because the iron is beaten until it is hot, I should probably take advantage of the impulse given by the recent good intentions (... and the surplus of calories!)
Meanwhile, due to strong cold wind (which encourages - and justify! - and always, in view of next shortage, which at this point of the waist must be put in place a bit 'dietary restrictions!) after lunch and coffee before we cuddled with this:
ROLLE' RICOTTA
Ingredients for the sponge cake:
- 70 gr. flour 00;
- 50 gr. potato starch;
- 3 eggs;
- 80 gr. granulated sugar;
- 1 tablespoon olive oil;
- ½ packet of baking powder;
for the filling:
- 500 gr. of fresh sheep's milk ricotta;
- 4 tablespoons granulated sugar;
- 2 tablespoons vermouth;
- chocolate chips dark;
- grated lemon peel and / or orange (to taste);
for wet:
- water, sugar and vermouth, qb
Preheat oven to 170 ° C.
Beat the egg whites until stiff.
Mount, separately, the yolks with sugar until they become white and frothy, and add a tablespoon of oil. Join
whites whites, being careful not to dismantle them.
Sift together all the powders (flour + starch + yeast) and pour the mixture with the help of a wooden spoon, always paying attention and doing a movement that goes from bottom to top.
Pour into the baking tray lined with paper oven and level, trying to make a rectangular shape.
Bake at 170 ° C. for 12-15 minutes.
In practice, the remaining dry mixture has a nice light color (in each case is the golden rule of the toothpick test: If the mixture does not stick to the surface means that it is cooked!)
A little 'makes me sad.
A little 'no, that maybe it's time to take back the old rhythms to make new things.
The year has just begun and because the iron is beaten until it is hot, I should probably take advantage of the impulse given by the recent good intentions (... and the surplus of calories!)
Meanwhile, due to strong cold wind (which encourages - and justify! - and always, in view of next shortage, which at this point of the waist must be put in place a bit 'dietary restrictions!) after lunch and coffee before we cuddled with this:
ROLLE' RICOTTA
Ingredients for the sponge cake:
- 70 gr. flour 00;
- 50 gr. potato starch;
- 3 eggs;
- 80 gr. granulated sugar;
- 1 tablespoon olive oil;
- ½ packet of baking powder;
for the filling:
- 500 gr. of fresh sheep's milk ricotta;
- 4 tablespoons granulated sugar;
- 2 tablespoons vermouth;
- chocolate chips dark;
- grated lemon peel and / or orange (to taste);
for wet:
- water, sugar and vermouth, qb
Preheat oven to 170 ° C.
Beat the egg whites until stiff.
Mount, separately, the yolks with sugar until they become white and frothy, and add a tablespoon of oil. Join
whites whites, being careful not to dismantle them.
Sift together all the powders (flour + starch + yeast) and pour the mixture with the help of a wooden spoon, always paying attention and doing a movement that goes from bottom to top.
Pour into the baking tray lined with paper oven and level, trying to make a rectangular shape.
Bake at 170 ° C. for 12-15 minutes.
In practice, the remaining dry mixture has a nice light color (in each case is the golden rule of the toothpick test: If the mixture does not stick to the surface means that it is cooked!)
Take a clean cloth on it and turn over the sponge cake baked and still hot, gently remove the wax paper and roll quickly on the canvas himself, to give shape also rolled up to the dessert. Meanwhile sift the ricotta, add the sugar, zest of 1/limone and 1 / orange, chocolate flakes or droplets, a pinch of cinnamon and 2 tablespoons of vermouth.
Beat with a fork, quickly, so mix all ingredients and place in refrigerator.
When the cake has cooled begin to unroll it, bathing it gently with a wet obtained by mixing sugar, water and vermouth.
Fill with the cream over the surface and roll again, using the plot (it looks complicated, but it is easier to do than to describe it in words).
Keep in refrigerator at least a couple of hours before serving.
