be sure the kettle and whip are free from grease.
Do not overload. The water in recipes can be
subtituted by the same amount of eggs, improving
softness and taste of finished products.
PROCEDURES TO FOLLOW FOR "PAN DI SPAGNA"
========================================
SFRULLA____________________ 1000 g
eggs_______________________ 600 g
water______________________ 200 g
Whip in planetary mixer for 8-10 minutes, deposit
the mix into greased and flour-dusted layer pans,
approximately half full, then bake at 180-200°C.
**************************************************
PROCEDURES TO FOLLOW FOR "SWISS ROLL"
=====================================
CLASSIC RECIPE: SFRULLA_________________ 1000 g
eggs____________________ 1200 g
honey or invert sugar___ 50 g
COCOA RECIPE: SFRULLA_________________ 1000 g
eggs____________________ 1200 g
water___________________ 100 g
cocoa powder____________80-100 g
honey or invert sugar___ 50 g
Whip in planetary mixer for 8-10 minutes, deposit
the mix on special oven paper in an even layer 1
cm thick, then bake at 220-230°C. Do not overbake
for this will cause drying and cracking when the
cake is rolled. Let cool for few minutes, cover
with plastic sheets and put in refrigerator.
To prepare SWISS ROLL, wet the cake layers with
liquors or syrups, then spread with jam or
butter-creams or custard creams and roll up into a
snug roll leaving the edge of the roll at the
center-bottom. Finish as desired with chocolate,
creams, hazelnut grits, candied fruits; keep in
refrigerator for a few hours before cutting.
**************************************************
PROCEDURES TO FOLLOW FOR "TORTA MARGHERITA"
===========================================
SFRULLA____________________ 1000 g
eggs_______________________ 600 g
water______________________ 100 g
melted butter or margarine_ 200 g
Whip the ingredients, except butter, for 8-10
minutes, then gradually and gently incorporate the
melted butter, noy very hot. Deposit into greased
and flour-dusted pans, approximately half full,
then bake at 180-190°C. After cooling dust with
confectionery sugar or cocoa powder.
**************************************************
PROCEDURES TO FOLLOW FOR "SACHER CAKE"
======================================
SFRULLA____________________ 1000 g
eggs_______________________ 600 g
water______________________ 200 g
cocoa powder_______________80-100 g
melted butter or margarine_ 200 g
Whip all the ingredients, except butter, for 8-10
minutes, then gradually and gently incorporate the
melted butter. Deposit in greased and flour dusted
pans and bake at 180-200°C. After cooling cut in
two layers, wet with rhum and fill with chocolate
creams or jams. Cover cake with the following
special SACHER coating (at 40-50°C):
CACAO SOFT______________ 500 g
NOBEL BITTER____________ 500 g
**************************************************
PROCEDURES TO FOLLOW FOR "SAVOIARDI, TORTIGLIONI,
GRANELLATI" in molds.
=================================================
SFRULLA____________________ 1000 g
eggs_______________________ 1200 g
-----------------------------------
wheat flour________________ 500 g
Whip SFRULLA and eggs for 8-10 minutes, then
gently incorporate the wheat flour. Bag out into
the special molds for SAVOIARDI, previously
greased and flour-dusted. SAVOIARDI and
TORTIGLIONI must be dusted with confectionery
sugar; GRANELLATI must be sprinkled with sugar
grits. Bake at 210-220°C.
**************************************************
PROCEDURES TO FOLLOW FOR "AFRICANI, CASSATE"
on pans.
============================================
SFRULLA____________________ 1000 g
eggs_______________________ 1000 g
-----------------------------------
wheat flour________________ 500 g
Whip SFRULLA and eggs for 8-10 minutes, then
gently incorporate the wheat flour. Bag out on
greased and flour-dusted pans or oven paper; give
a round or oval shape. Be sure the units are of
equal size. Bake at 210-220°C. The baked units
will be used to prepare AFRICANI and CASSATE.
NOTE: with the dough for AFRICANI, CASSATE it is
also possible to prepare SAVOIARDI, TORTIGLIONI
GRANELLATI on pans (instead of molds).
AFRICANI
========
With a sharp knife (it is better to use round or
oval cutters) cut the borders of the baked units
prepared as described, in order to give them
unifor size and shape. Sandwich the units together
with jam. Wet with sugar syrups or liqueurs and
brush a thin layer of baker's jelly. Dip
completely in warm chocolate fondant sugar
(fondant sugar with chocolate added). Finishing
can be varied dipping in fruit flavoured
couvertures (lemon or orange).
CASSATE
=======
Cut the borders of the baked units giving them
uniform size and size (use preferably a round
cutter, diameter 8-9 cm). Turn over the units, dig
out a sort of nest in the bottoms and fill them
with whipped buttercream icing (after wetting with
sugar syrups or liqueurs). Fill half of the units
with regular buttercream icing (light); the other
half should be filled with cocoa flavoured
buttercream icing (dark). Put a candied cherry
just in center of light (or dark) filled units.
Sandwich the units with apposite fillings, light
and dark. Allow to chill in refrigerator fo a few
hours, so thet the fillings become hard, then cut
the units into four equal parts. The cutting is
best done by dipping a sharp knife into hot water
after each cut. The cherry should result cut into
four parts giving great decorating effect to
CASSATE.
**************************************************
PROCEDURES TO FOLLOW FOR "ANICINI BISCOTTATI"
=============================================
SFRULLA____________________ 1000 g
eggs_______________________ 1000 g
aniseed essential oil______ 10 g
-----------------------------------
wheat flour________________ 550 g
assorted candied fruits____ 500 g
Whip the first three ingredients in planetary
mixer for 8-10 minutes, then gently incorporate
the chopped fruit.
Bag out in the form of long rolls on greased and
flour-dusted pans or on oven paper. Egg wash and
bake at 210-220°C. After cooling, cut on a
diagonal angle in slices about 2 cm thick. Put the
slices again into the oven to give a golden colour
on both sides.
