When Sabrine published the post with the idea of \u200b\u200bcollecting for 40 years of the Manual of Grandma Duck, I could not appreciate his great idea.
Manual I was given for 10 years by my aunt, to whom I dedicated this blog. Of course, my idea of \u200b\u200bcooking was in 1975 only to be able to mess the place where my grandmother reigned Gina who cooked for the family.
My brother had a fixed Salame Viking while I preferred to change and try to "mess up" once with Gonfietti Ezekiel, another by boats of Hannibal, and so on.
But the sweet and I liked that as a child I could never, except with the intervention of the grandmother or mother, Maria Luisa was the imperial cake: too difficult.
So there I hated to try again with this beloved recipe that this time I came out with some difettuccio but its taste took me back 35 years.
For the record: My Owner's Grandma Duck in these long years it was guarded with great care. Woe to him who touches me!
What you need:
For the dough: 3 egg yolks, and spoons of boiling water, gr. 150 sugar gr. 80 flour, gr. 70 of starch, 3 tablespoons unsweetened cocoa 2 teaspoons baking powder, one packet of vanilla sugar, 3 egg whites
For the filling: a little 'less than a liter milk, 1 package of vanilla pudding, gr. 74 sugar grams. 50 of butter, a packet of vanilla sugar.
For the topping: a knob of butter, gr. 75 sugar grams. 150 of ground almonds (for problems related to allergies I had to use hazelnuts instead of almonds)
What should I do:
beat with a whisk the egg yolks and boiling water, adding sugar and vanilla 2 / 3 sugar normal beat until creamy. Whip the egg whites very hard and add the remaining sugar. Put the snow over the beaten egg yolks. Sift together flour, starch, cocoa and baking powder over the snow. Now gently incorporate all horizontally moving the whip, without turning, if not the snow .... melt! Butter and line with wax paper circle to a mold opening of 24 cm. and bake in oven pre heated (180 °) for about half an hour.
Filling: Take a glass of milk and in this stemperateci pudding powder, sugar and vanilla sugar. Heat up the rest of the milk, remove from heat, add the mixture and put on the fire, stirring constantly. Remove from heat when it is about to boil and melt the butter and cream, stirring occasionally as it cools.
Cover: In a saucepan melt butter and sugar until sugar has taken a tan. Add the ground almonds and stir until they become brown. Brush the sheet of the oven with oil stendeteci almond cream over this cover and bake for a few minutes.
grand finale of the cake: Remove the cake from the mold, let raffrddare and cut horizontally into three slices. Distributed as follows: a slice and 1 / 3 of cream three times to recreate the cake. Chop up the now cold crisp cream and sprinkle lightly pressing on the sides.
Simple no? (No, not at all ahahahaha but with this recipe for the collection "Recipes from Grandma Duck: 40 Years Later" )
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