Gianduia cake
Instructions
Pounded the cookies and sprinkle the chopped in a roasting pan, spread generously with butter already.
Press the bottom of the container with a flat body, so that the cookie sheet becomes very compact; then put the whole thing in the fridge for half an hour.
Work to the rest of the butter cream with cocoa and sugar.
When smooth, add coffee and, if needed, a teaspoon of warm water.
In part, machined ricotta cream with egg yolks.
Add the cream, the egg whites until foamy and cinnamon.
Pour on this previous preparation; mix them together thoroughly; then pour in baking pan, pressed layer of biscuits, and passed in a preheated oven at 160 degrees, for about an hour.
Once cooked, invert the cake onto a plate.
Spread along its lateral band of honey or jam; then let them join the chopped hazelnuts.
On the occasion of birthday parties, laid down on top of it a number of candles.
Ingredients and dosing for 8 persons
- 250 g of biscuits savoiardi
- 200 g of butter
- 70 == G Cocoa
- 120 g of sugar
- 1 glass of cream
- 1 tablespoon of instant coffee
- 500 g of fresh ricotta
- 2 eggs
- 1 teaspoon of cinnamon powder
- 3 teaspoons of honey (or jam)
- 150 g of hazelnut granules
- Salt