Pink Mimosa cake with soft berry fruits - Torta mimosa rosa ai frutti di bosco

Pink Mimosa cake with soft berry fruits - Torta mimosa rosa ai frutti di bosco - International Women's Day 8 march 2015

The content and pictures of this post are copyright registered & protected ©myitaliancuisine

March the 8th : Women's Day!!! This year we celebrate with a pink mimosa cake with soft berry fruits. As explained in my post of the traditional mimosa cake, this cake is traditionally dedicated to women for celebration of the 8th of march. My new version of the mimosa cake is pink an it's filled with Italian cream chantilly and soft berry fruits, for a touch of chrusty I have added a base of handmade puffy pastry (which I normally use for my Saint Honoré cake ... recipe to follow) but you can avoid this and follow the traditional mimosa cake, and I have also used few drops of red color to get a pink sponge cake the result is amazing!

Ingredients:
1 pink coloured sponge cake (recipe here)

- for the filling:

1 portion of Italian Pastry cream see recipe here

500ml of 35% fat heavy cream (to whip)

1/4 cup icing sugar (to be added to the whipped heavy cream)

2 cups of fresh or frozen soft berry fruits

- for the: "Bagna" (the syroup)

1 cups of water

1 cup of your favourite liquour (I use Maraschino)

Instuctions:

Follow the instructions given for the Mimosa Cake here

Enjoy the cake! and Happy International Women's Day

Comments

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants. Place them on an oven tray with parchment paper and make them rest for one hour. In the meanwhile p

Pastiera Napoletana, Neapolitan Easter Grain Pie

The content and pictures of this post are copyright registered & protected ©myitaliancuisine The Pastiera is the most famous Neapolitan Easter traditional pastry. Prepared since centuries, in the region of Campania almost every family own his special Pastiera recipe. It's a pie crust with a filling of boiled grains (grano cotto), milk, ricotta, candied fruits (cedro, zucca e arancia candita), orange blossoms water (acqua di fiori d'arancio). The Pastiera is so famous to deserve its own website: www.pastiera.com, I have got Pastiera from the Italian bakeries since I was a child.... and now I've finally baked it myself, a few times, trying to get the good recipe.... finally I think I got it! This is my own Pstiera recipe: the crust is the one I use for crust pies in general, the traditional recipe uses lard I prefer to use butter, you can use what you like. The canned cooked grains are a must, you will normally find it in the italian grocery stores, as wel

My Italian Cuisine

Search This Blog