INGREDIENTS FOR THE SPONGE SPAIN:
200 grams of flour "00",
200 grams of brown sugar,
50 grams of starch,
60 grams of chocolate chips,
10 eggs,
1 / 2 packet of yeast,
a hint of vanilla seeds.
PROCEDURE FOR THE SPONGE:
First, in two different containers separate the yolks from the whites;
whip for the first egg whites, then beat the egg yolks in a bowl with the potato starch sifted and vanilla, a few minutes later joined by the sugar and continue beating until it is a frothy mixture.
Now add the flour and sifted baking powder and mix everything gently with a drip pan, then add the same movement with the egg whites gradually, then chocolate chips.
Pour the mixture immediately into a 24 cm cake tin and bake at 180 ° C for about 25/30 '.
Turn out, let cool and will be ready for use.
INGREDIENTS FOR CREAM:
1 liter of milk,
180 grams of sugar,
9 egg yolks,
60 grams of flour,
1 / 2 vanilla bean,
a pinch of salt,
350 grams of brown organic jam,
8 marron glaces.
PROCEDURE FOR THE CREAM:
Boil milk in a nonstick saucepan, half the sugar, vanilla and a pinch of salt.
Meanwhile in a mixing bowl beat well the yolks with remaining sugar;
then add the sifted flour and mix everything.
Add this mixture to boiling milk and stir until the cream will thicken.
Transfer to a bowl and let it cool very well;
spent the waiting time, add the cream and jam brown marron glaces grossly chopped, mix everything well with the whisk .
Keep in refrigerator until ready to use.
INGREDIENTS FOR DOUGH SUGAR:
450 grams of powdered sugar,
70 grams of honey,
30 grams of water,
16 g butter,
6 g gelatin sheets.
PROCEDURE FOR THE DOUGH SUGAR:
Soak gelatin in cold water and let it soften for a few minutes.
In a small saucepan over low heat pour the water and melt the gelatin, then add the honey and then the butter.
allowed to warm mixing the ingredients for a few minutes without boil.
Meanwhile, put the icing sugar in a blender and blend for 2 'in order to remove all lumps.
Pour the honey into a blender and blend for 1 'or so, until the mixture becomes thick and sticky.
transfer it on a floor strewn with more icing sugar and knead briefly to form a small ball.
which then spread in a thin sheet.
INGREDIENTS FOR HELLO KITTY AND WOLF:
2 sheets of white sugar paste,
marker yellow food, food
black marker pen, marker
red food,
gel food coloring in black and red,
water
image of a wolf and Hello Kitty printed on paper,
a brush of small size.
PROCEDURE FOR HELLO KITTY AND WOLF:
Cut two thin rectangles of sugar paste;
take a lamp, light it and place on a clear glass baking dish, then laid one by one the images printed on paper and overlay sugar paste;
traced the outlines of the deu drawing with a pen food black.
Now Put the sugar paste and colored drawings on a plan where necessary, with food markers.
Paint only the outline of the wolf with the black dye, mixed in a dish with two drops of water;
Paint in black and red with the same procedure, the names and numbers the festivities.
Cut then the two images with a sharp utility knife and left to dry for at least 1 day before using them.
INGREDIENTS FOR FLOWERS:
1 sheet of white sugar paste,
gel food coloring in red, yellow and black
water
stencils of flowers of various qualities and sizes,
a brush of small size.
PROCEDURE FOR FLOWERS:
Cut a rectangle, not too thin sugar paste;
cut stencils with flowers and some leaves, then rounded up the tiny pieces of dough and place the central stalk on each flower, now prepared in the three colors to paint a plate, with two drops of water.
Paint brush with some of the flowers of red and one black, while the leaves with the classic green.
Let dry for at least 1 day before using them for decoration.
MARSHMALLOW INGREDIENTS FOR THE DOUGH:
150 grams of white marshmallow candies,
330 grams of powdered sugar,
20 g butter,
3 tablespoons of water.
MARHMALLOW PROCEDURE FOR THE DOUGH:
Melt the caramels in a double boiler on the fire with water and 3 tablespoons of butter.
lifting of candy off the heat and add 125g of icing sugar and stir.
Mettete intanto sul piano di lavoro altro zucchero a velo e versatevi il composto di caramelle sopra,ricoprite le caramelle con altro zucchero.
Infarinatevi per bene le mani con dello zucchero a velo e iniziate a lavorare piano piano la pasta per far assorbire tutto lo zucchero alle caramelle,lavorate bene come se fosse pasta del pane,poi quando sarà a giusta consistenza formate una palla e avvolgetela nella pellicola trasparente,e lasciate riposare per 5' prima di usarla.
INGREDIENTI PER LA COMPOSIZIONE E FINITURA:
1 dose di pan di spagna con gocce di cioccolato,
1 dose di crema ai marroni,
latte,acqua e zucchero per la bagna,
50 gr di confettura di albicocche,
1 dose di pasta di marshmallow bianca,
lettere,numeri e targhette Hello Kitty and Wolf in pasta di zucchero,
fiorellini e foglie in pasta di zucchero,
colorante alimentare in gel giallo,
colorante alimentare in gel nero,
colorante alimentare in gel rosso.
PROCEDURE FOR THE COMPOSITION AND FINISH:
Cut the cake into three discs, wet the first drive and stuffed with cream, so do the other layer, close to the upper disk and all wet sides;
let stand the cake in freezer for at least 3 hours.
Once completely frozen, finished the edges with a knife, so that it is as uniform as possible, strokes the surface of the cake with a layer of apricot jam, then hold a small piece of dough ; marshmallow white, while the remaining paint the part with the little yellow and red dye, so you have a pink flesh
hour stretch in a thin dough with a rolling pin and then lay them gently on the cake .
Once it is well finished, with the surplus of the dough, form small balls of white and pink, just apply them along the base of the cake.
Put the decorations on the cake, pasting them with a pinch of jam.
Finally, paint with the brush and colors, blacks and reds of the lines on the sides cake.
Transfer 2 hours in refrigerator before serving, good appetite and gianfry and happy birthday to Emily!
21 Febbraio 2011
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