In the picture: a sinister figure and cake Emilio
... it all starts from cakes ...
The concept of cake is instilled in us human beings from childhood and is, perhaps, one of the cornerstones of our lives.
Unforgettable are the cakes of grandmothers or mothers usually offered to us as a comfort afternoon. This archetype is, basically, connected to a body of round shape filled with some cream and served with fruit or seal any sugar, but in reality, this idea can be extended trivially when the tea in which a simple slice of bread topped with butter and sugar may hold and carry with it the seeds of this great concept.
We are introduced to this food in the very moment we begin to understand the concept of obligation and ownership, and perhaps this is food that gives us more security and confidence with these issues. Even within itself "the cake" is followed by personalizing an item, which, unquestionably, is unparalleled.
The grandmother's cake, the cake mother, cake Emilio in this case ... this over the cake to connote membership and possession of a subjective, gives unrepeatable uniqueness . In fact, we will never have the exact reproduction of the same pie, and the emotions it will evoke in us will always be different.
The cake I am presenting today is a composite pie, that brings together many different preparations, so many bases that allow then to realize all kinds of cakes.
Here, in fact, learn the preparation of sponge cake, whipped cream and cream made from cream, all bases through which we can make different types of cakes.
The cake in question is indisputably Emilio but why is characterized by this embodiment is not so much because Emily is the one who invented this sweet and prepared, but because Emily is the one who goes before him and tremendously delicious this cake disappears immediately.
Emilio The cake consists of the following ingredients:
sponge:
150g plain flour 00
6 egg whites until stiff
6 egg yolks too 'they mounted firmly
250g caster sugar
25g butter
zest of one lemon
a pinch of salt
the sponge cake is a preparation that hides tremendous pitfalls, the first time I approached this basic cake I have failed miserably.
There are various means of implementation, there are those who do not separate the white from the yolk, there are those who like me does.
The sponge is undoubtedly a matter of pride and true confectioners are used to bully their ability to achieve it. The success of a good sponge cake is judged by the height it will reach the end of cooking, the higher the sponge over the cook who carried it out can boast.
The key to everything is still to be put in the splash of egg whites and yolks, whisk the egg whites and yolks more correctly, the more our sponge will reach levels of considerable height. As you can see, in fact, there are no leavening agents, growth is entirely due to 'emulsion and to' forfeiture of air whips, these are electrical whether or not to have contact with the egg.
Before proceeding with the beaten egg white is right and good to know that the temperature of the container in which we decide to whisk the eggs is of vital importance to get a perfect. It 's always better, in fact, place the container in the refrigerator a few minutes. From 250g sugar 100g steal the recipe that I'll mount together with the album that we previously added a pinch of salt. Contrary to popular belief, not a pinch of salt to the egg white to fit how much friction with the sugar. Once you reach the snow stops, let rest in refrigerator.
proceed the same way with the egg yolks, incorporating the remaining sugar and the lemon zest, as if we were to make a sbattiamoli eggnog. More time spent on beat the egg yolks, and more will increase the height of the sponge.
Moment is the union of egg yolks with the assembled that, by the book, it must be done by incorporating the egg whites with the slow movements from the bottom up.
When combined the two elements, add the sifted flour in advance. This too must be built slowly with the movement from the bottom up, making sure that no lumps are formed on the bottom of the container used. Finally, pour in the 25g of melted butter, stirring from upwards in a clockwise direction. Pour the mixture into a mold which has been buttered and floured (in this case I used a square springform pan) and cook for one hour at 160/180 ° heater static (always check the baking of sponge cake, using the method of the toothpick inserted in center of cake, if that, once extracted from the sweet, will be dry, the cake will be ready).
STRAWBERRY CREAM FILLING
250g cream to assemble
a bag of vanilla icing sugar
100g Strawberry
Make a strawberry coulis, chop the strawberries in a food processor and passing them in a colander or a Chinese-meshed. Whip cream with icing sugar liquid until it reaches a firm consistency.
Combine the puree with cream incorporating it from top to bottom.
WHIPPED CREAM
250g cream to assemble
a bag of vanilla icing sugar
the only seals that are fresh cut strawberries and accommodated on the surface of sponge cake and whipped cream all around the coated or placed with a pastry bag on the perimeter of the cake.
To whip cream is necessary that both the container used to mount the hoses are very cold!
COMPOSITION AND FINISHING
Once cooled sponge cake cut in half and stuff it with the creamy filling with strawberries, cover with the sponge cake, and decorate the surface with strawberries (strawberries on top of the cut should be cast, with the help of a brush, the gelling agent, the sachets are commonly found on the market and by adding a little water, a splash of lemon and a bit 'of sugar you get this gel to be affixed over the fruit so that you do not ruin). All around with the help of a pastry bag place the whipped cream.
Emilio The cake is so ready! Clearly should be stored in refrigerator and will last for two or three days.
