Recipes La prova del cuoco 6 December 2018: caprese cake, white of Frederick Prodon
It ends with the recipe for torta caprese bianca the episode of La prova del cuoco id today 6 December 2018. Federico Prodon delights us with a delicious cake. Not easy to do in the house, this should be said. But following his advice we will be able to prepare this delight. We may stop before the preparation of the base of the caprese, the white that is still very good!
Here is the list of ingredients to prepare the caprese cake, white with the recipe of Federico Prodon: 100 g of Butter
25 g of puree, Coconut
100 g of ground Pistachio
120 g white Chocolate grains
100 g of Egg white
65 g caster Sugar
10 g of Flour 00
40 Potato starch
20 g of Cane Sugar
1 basic Cookie Coconut
Q. B. of Frosting to the white Chocolate, fresh Coconut, Chocolate decorations
In a planetary whisk the butter 40 g of sugar.
Embed wire egg yolks, at room temperature with cream of coconut.
Add the chocolate previously cut into small pieces and the chopped pistachios on the end.
Mount with the help of a leaf in the egg white and the second part of the sugar, until you have a meringue soft and shiny.
Add to the mixture the flour sifted and the meringue.
Pour into the mold and bake the cake at 170°c for about 25 minutes.
For the biscuit reassembled work the first five ingredients in the planetary.
Let it rest for at least two hours.
Bake in the oven at 160°c for 15-18 minutes.
Allow to cool, then stir in the brown sugar and the melted butter.
Working with the whisk until the mixture is fine.
Roll out between two sheets of parchment paper, coppare into the desired shape and store in the fridge before frosting.
Melt the chocolate in the microwave at 30°C and combine the oil.
Emulsify with an immersion blender.
Add part of the frosting with the green food coloring.
Join the two icings without mix.
Colarle on the caprese and decorate the cake with fresh coconut, pistachios, or chocolate decorations.
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