so as to obtain the maximum growing effect, it is advisable to use quantities proportioned to the capacity of the planetary mixer (or cake mixer). The water in the below recipes can be substituted with eggs in order to further improve the softness and taste of finished products.
ATTENTION: a very cold temperature of eggs and water reduces the volume of the whipped batter.
"PAN DI SPAGNA"
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SOFTER_____________________ 1000 g
eggs_______________________ 600 g
water______________________ 200 g
Whip in planetary mixer for 10-12 minutes at high speed, deposit the mix into greased and flour-dusted layer pans, then bake at 170-190°C for 30 minutes.
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"SWISS ROLL"
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SOFTER__________________ 1000 g
eggs____________________ 1200 g
sugar___________________ 100 g
Whip in planetary mixer all ingredients at medium speed for 10-12 minutes, deposit the mix on special oven paper in an even layer 0.5 cm thick, then bake for short time at 200-220°C with closed valve. Let cool for few minutes, cover with plastic sheets and put in refrigerator.
To prepare SWISS ROLL overturn the paste sheet, wet the cake layers with liquors or syrups, then spread with creams (butter-creams, ganache-creams or fruit jam). Roll up and finish with chocolate, creams, hazelnut grits, candied fruits. Keep in refrigerator for a few hours before cutting.
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"TORTA MARGHERITA"
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SOFTER_____________________ 1000 g
eggs_______________________ 600 g
water______________________ 100 g
melted butter or margarine_ 200 g
In planetary mixer whip SOFTER, eggs and water for 10-12 minutes at medium speed; then gradually and gently incorporate the melted butter or margarine, not very hot. Deposit into greased and flour-dusted pans then bake at 170-190°C for 25-30 minutes. After cooling dust with BIANCANEVE or HAPPYCAO using the preferred decorating mask.
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"PAN DI SPAGNA AL CACAO"
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SOFTER_____________________ 1000 g
eggs_______________________ 600 g
water______________________ 200 g
cacao 22/24________________ 80/100 g
melted butter or margarine___200 g
Whip SOFTER, eggs and water in planetary mixer for 10-12 minutes at medium speed. Melt the butter or margarine, add cocoa and deposit in the whipped batter, mixing for a few seconds at low speed.
Deposit into greased and flour-dusted layer pans, then bake at 170-190°C for 25-30 minutes.
