Erections & Female Doctors

Dolcetto cream cake crumbled pistachios

Here I am with another cake, I had some pistachios to use and I found this recipe that I instant hit ... I could not try it?



Ingredients:


180 g flour 20 g corn flour 1 egg

120 g of butter

vanilla grated rind of lemon peel grated orange

salt


Work the butter and sugar, add egg yolk, flour and other ingredients.
Put the dough in the refrigerator.

For the pistachio cream:

60 g unsalted pistachio
3 cups milk 3 egg yolks


40 g white flour 100 g sugar 1 sheet gelatin

salt

Blend milk with pistachios.
Beat the egg yolks with sugar, add salt, flour and milk beating well.
Place on the stove, stirring constantly, so the cream does not make lumps and thicken.
Combine gelatin sheet (previously soaked) wrung out and stir.
Let cool.

Line a pan with the pastry, prick the bottom, cover with dried beans and bake at 175 ° -180 ° for 20 minutes.
Cool and fill the tart with pistachio cream.
Place in refrigerator to thicken. To decorate

50 g of dark chocolate:

Melt the chocolate in a water bath and a Sac / A / distribute a few flush on the cake.

Testosterone White Red Meat

holiday e. .. Viennetta

I am back, I really relaxed in this period and I also did a wonderful holiday in Tuscany, exactly in Montalcino, which I love especially;)
I managed to spend even a day in Siena , although in one day I could not see everything.
I was enchanted by those magnificent landscapes that will remain forever in my heart and I would like to share with you facendoveli see!

Montalcino

Siena

recipe for how to pick up the pace since the temperatures are still pretty high, I'll leave that of the Viennetta that certainly you have seen in many blogs , I was inspired to turn my head but I did adjust to what I had available at home and the result was excellent!



Ingredients:

500 ml of whipping cream already
sugar 3 egg whites 1 teaspoon of vanilla extract

40 gr.
icing sugar 100 gr. dark chocolate chopped
with the knife sliced \u200b\u200balmonds to taste



Procedure:

Beat the egg whites in a bowl with the icing sugar, in another the cream with the vanilla and mix everything.
Take a cake tin and line with foil, pour the mixture of cream and egg whites by a layer cospargetene the surface with the chopped chocolate and sliced \u200b\u200balmonds, cover with another layer of cream with cream and still continue chocolate and almonds, then cover with the custard sauce of cream, cover well with plastic wrap and place in freezer to solidify.
If you have not proven I recommend it, it's delicious!

Kisses!