Indecisa se lasciarvi i miei auguri con una torta o con dei biscotti ho risolto optando per entrambi ^_^ cogliendo l’occasione di pasticciare ancora una volta in cucina a quattro mani. La mia piccola aiutante si è divertita ad osservare l’impasto della torta nella planetaria mentre io mi occupavo della crema per ricoprirla, rubando cucchiaini di impasto mentre facevo la finta distratta. Il giorno precedente mi ha aiutata a realizzare le formine dei biscotti e con la glassa avanzata ha decorato quelli che ho lasciato qualche secondo in più nel forno ed erano sull’abbronzato andante “capita mamma, quelli posso colorarli io?” Detto, fatto. Siamo riuscite ad unire l’utile al dilettevole creando ancora una volta qualcosa insieme in cucina, non sarà una torta perfetta e non sarà di certo la regina delle torte decorate di Pasqua ma ci siamo divertite così tanto con glassa, cioccolato e crema al burro che tutto il resto non conta. Ancora una volta grazie Giorgia per avermi fatto ridere.
Buona Pasqua a tutti e incrociamo le dita per il tempo magari ci scappa la prima gitarella fuori porta ;)
Torta di Pasqua al caffè
Easter cake with coffee
What You Need to six / eight people
for four bases from 15 cm (*):
250 g butter at room temperature
250 grams of sugar
200 g of flour 00
50 g of potato starch
2 tablespoons milk
4 eggs at room temperature
8 grams of baking powder
butter for the mold
for the butter cream with coffee:
100 g butter at room temperature
400 g of icing sugar
60 grams of whipping cream
2 or 3 teaspoons of instant coffee
shortbread decorated (**)
How to proceed
Make cakes: Preheat oven to 180°C.
Four lining cake tins with baking paper hinge and a layer of butter on both sides on that basis.
In mounting the planetary butter with sugar until creamy and frothy homogeneous.
Add one egg at a time, stirring until the dough is mixed, do the same thing with the other eggs.
Add the flour, milk, starch and yeast, stir gently to combine ingredients.
Divide the dough in the cake tins and distribute evenly.
Bake for 25 minutes, if you check out the cake tins from oven wait a few minutes before opening the hinges.
Let cool on a wire rack, at this point you can also freeze the cakes and use them on another occasion, leave them at room temperature before fill.
Level the surface of the cake with a long knife.
Prepare the butter cream: Mix the powder with the cream.
Blending of the butter with half the sugar in the global, then incorporates the mixture made of cream.
Beat until creamy and smooth.
Incorporates the remaining sugar gradually, mixing well after each addition.
Continue to stir until the glaze reaches the consistency ideal for fully extended.
If not using all or want to use it for other occasions, he keeps up to three days at room temperature in a hermetically sealed housing. Harden when stored in the refrigerator.
(**) Cover with a piece of parchment paper the surface of the platter you will use to serve the cake, so that once you've finished decorating it simply remove the paper and the pot will be clean.
Place a base of cake with the cut surface in contact on wax paper and spread over a couple of tablespoons of butter cream with coffee.
Proceed in the same manner by aligning the other bases to the first and leaving the cut surface always down.
Stop the cake with a center stick and cover completely with a thin layer of butter cream with coffee, good leveling with a tarot deck or a flat spatula.
Put the cake in the refrigerator for at least 15 minutes.
Repeat to create another layer.
Cover the surface of the cake with chocolate chips and garnish with the eggs as you like.
Attack the cookies to the cake with a drop of butter cream with coffee.
Keep the cake at room temperature but cool.
(*) I broke a base but also on three floors does look cool ;)
(**) The recipe to make the pastry is here
(A) Here I show you how to make the layer cake
Recipe for butter cream is adapted from Cupcake by Alisa Morov