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superpapà Yesterday my 74 years has made these cakes for him. Both are made with biscuit dough with almonds and cocoa (a recipe from Daniel Freguja), the first is filled with a cream cheese and walnut and then decorated with whipped cream, the second is enhanced by an orange cream. SWEET AUTUMN



BISCUIT ALMOND AND COCOA
Ingredients: 200 gr

yolks 225 g sugar 70 g butter, melted

75 grams of almond flour
70 gr flour 45 gr cocoa

150 grams of salt

whites Whip the egg yolks with 150 grams of sugar, then add the melted butter. Sift together the flours with cocoa and add them slowly to the mixture of eggs. Beat the egg whites with remaining sugar and a pinch of salt. Combine the two mixtures with a spatula. Pour the mass obtained into a mold previously lined with cartaforno, level and bake at 200 degrees for 10-12 minutes.


CREAM CHEESE
Ingredients:
3 eggs, salt
150 g sugar 400 g cheese

2 sheets of gelatin 1 cup of walnut

Place the two sheets of glue in cold water. Fit 2 egg yolks and 1 whole egg with sugar, add spoonfuls of the ricotta (drained well) and continue to mount. Dissolve the glue in walnut warming it a bit ', let cool and add to cream. Whisk the remaining egg whites with a pinch of salt and add them to the mixture of ricotta.

to complete:
bath nocino

whipped cream ganache sliced \u200b\u200balmonds

Assemble the cake, dipping the cookie dough with a bathroom on the walnut. Pour some cream between two layers of pasta, the cream and cover with another surface. Finish with whipped cream and decorate as desired using the ganache.

CAKE "ARANCIOLINO"


BISCUIT AND CHOCOLATE ALMOND ORANGE CREAM


Ingredients: 500 grams of milk


140 g sugar 4 egg yolks, salt 1 egg white

50 g flour

orange liqueur orange peel candied orange peel

200 grams of fresh cream

sliced \u200b\u200balmonds Heat the milk with the zest of an orange, cutting only the yellow part. Mount egg yolks, sugar, egg whites and a pinch of salt. Combine the flour, milk and 2 tablespoons of liqueur, put on the fire and cook until thicken the cream. Remove from heat and cool.

Stuff the cookie dough, (moistened with a wet neutral) with 2 / 3 of the cream, sprinkle with orange peel and cover with biscuit dough. Whip cream and add it to the remaining cream and decorate the cake with this.