Pomysly kulinarne dnia codziennego, 
Every day recipes,
Ricette per ogni giorno |
| #SmakołykiAngeli #leprelibatezzediangela #angelasdelicacies |
Polski/English/Italiano
Składniki/Ingredients/Ingredienti
6 jajek/ 6 eggs/ 6 uova
200 g mąki tortowej/ 7 oz plain white flour/ 200 g di farina 00
1 łyżeczka płaska proszku do pieczenia/ 1 ts baking powder/ 1 cucchiaino di lievito
Polski:
Wykonanie: Ubijać białka tak, by nabrały jak najwięcej powietrza (lepiej gdy jajka są temperatury pokojowej), a gdy się podniosą (powiększą objętość), dodać ok. łyżeczki proszku do pieczenia oraz po troszeczku cukru (zużywając tylko połowę, ew. 60%), nadal ubijać, dodać żółtka. Przerwać ubijanie, gdy piana zrobi się całkiem sztywna. Dodać resztę cukru (najlepiej drobnego) przesianego z mąką (mąkę można przesiać dwukrotnie), delikatnie mieszając łyżką od środka naczynia po brzegi, ruchem kolistym. Wlać do tortownicy. Piec w piekarniku nagrzanym do 190°C przez ok. 35-40 minut. Moja propozycja podania: Biszkopt nasączyć ponczem (woda z sokiem z cytryny, wódką ewentualnie likierem cytrynowym) i przełożyć masą czekoladową: ubić trochę masła z nutellą gotową lub domową i konfiturą np. z płatków róży. Każdy kawałek polać lekko podgotowanymi jagodami i czarnymi porzeczkami z odrobiną cukru.
English
Method: Beat the whites (it's important that they are not cold) until they become bigger, add a tea spoon of cream of tartar (of baking powder) and continue beating. Start adding the 50 - 60 % of the sugar, its small amount at a time, add the yolks. Stop whipping when you achieve stiff peaks (tips stand straight). Sift the flour and add it delicately with the rest of the sugar, stir delicately until the flour and sugar become absorbed. Pour batter into a round cake pan. Bake at 374° F for about 35 - 40 minutes. Soak up with a bit of water, lemon juice and lemon liqueur. Spread with chocolate cream: beat a bit of butter with home made or ready nutella, add 3-4 spoons of rose petal jam and stir well together. Serve with blueberries and black currants (to achieve the syrup effect, make them boil for a very short while with little sugar).
Method: Beat the whites (it's important that they are not cold) until they become bigger, add a tea spoon of cream of tartar (of baking powder) and continue beating. Start adding the 50 - 60 % of the sugar, its small amount at a time, add the yolks. Stop whipping when you achieve stiff peaks (tips stand straight). Sift the flour and add it delicately with the rest of the sugar, stir delicately until the flour and sugar become absorbed. Pour batter into a round cake pan. Bake at 374° F for about 35 - 40 minutes. Soak up with a bit of water, lemon juice and lemon liqueur. Spread with chocolate cream: beat a bit of butter with home made or ready nutella, add 3-4 spoons of rose petal jam and stir well together. Serve with blueberries and black currants (to achieve the syrup effect, make them boil for a very short while with little sugar).
Italiano
Come si fa:
Come si fa:
Cominciate a montare gli albumi (a temperatura ambiente). Unite un cucchiaino di cremor di tartaro (oppure lievito per i dolci) e continuate a sbattere sino a quando gli albumi non aumentano il loro volume di 4 volte circa. Cominciate ad aggiungere il 50-60 % dello zucchero, poco alla volta, quando gli albumi cominceranno a mostrare una certa struttura ed alla fine i tuorli. Smettete di montare quando si formeranno dei bei picchi, e delicatamente aggiungete la farina (setacciata) ed il resto dello zucchero, mettete tutto insieme delicatamente. Versare l'impasto in una teglia rotonda. Infornare in forno preriscaldato a 190° per circa 40 minuti. Servire con la crema alla nutella: sbattere un po' di burro con qualche cucchiaio di nutella ed alla fine aggiungere qualche cucchiaio di confettura di petali di rosa ed amalgamare il tutto per ottenere la crema omogenea. Decorare la torta con i mirtilli ed il ribes nero (oppure altri frutti di bosco) sciroppati.
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