I've often said that the sponge is not among my sweet favorite, or because I do not like very much, either because the success so far has been disappointing. But every time the name "sponge" I Rifrullo in the brain and then I try new recipes.
This time is to Montersino, the best ever tested to date, I have a little 'to adjust the cooking but the rest has come good.
The idea was that after the cake I prepared a soup that I really like English, but unfortunately the hungry mouths that roam the house had disappeared, all the chocolate "hidden" in the pantry, then I folded to a sweet soup with cream and cream.
Ingredients for the cake
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- 150 g flour 00
- 50 g of potato starch
- 1 vanilla bean bourbon
In a saucepan heat the whole eggs with sugar and vanilla until it reaches the temperature of 45 ° C, place in planetary heat the eggs with a whisk and beat until mixture is foamy and light.
Remove from the planet and with a rubber spatula to incorporate the sifted flour and starch, mixing gently from bottom to top. Pour the mixture into a baking dish 26cm
greased and floured and bake in preheated oven at 180/190 ° C about 20 minutes.
Soup Sweet
Ingredients
- slices of sponge cake
- cream pastry
- whipped
- crumbled chocolate meringues
- Alchermes wet (100 g water, 100 g sugar, 50 g alchermes )
Sistemare nei bicchieri 1 strato di pan di Spagna, inzuppare con la bagna, mettere sopra una bella cucchiaiata di crema pasticcera alla vaniglia, ripetere con il pan di Spagna e la bagna, finire con la panna montata e le meringhe sbriciolate.
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