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Chocolate Cake Cars

La Route 66 si snoda attorno a Radiator Springs ... una forma a "8" pari all'età del festeggiato.
Una simpatica torta di compleanno realizzata con una ricetta a base di Pan di Spagna, meringa e panna con copertura e decorazioni in pasta di zucchero e cioccolato plastico.

Tempo di preparazione
5 hours, plus 5 hours to assemble and decorate

difficulty of the recipe

Recipe from experts

Ingredients
for the sponge

12 eggs 360 g sugar 360 g flour 00

4 teaspoon of vanilla extract

for the stuffing, cover and decorations

1200 ml double cream 200 g sugar
veil about 600 grams of pods
meringue (hint: this recipe, prepare it at )
pasta di zucchero q.b. in vari colori
(suggerimento: preparatela con questa ricetta )
150 gr di cioccolato plastico
(suggerimento: preparatelo con questa ricetta )
albumi q.b.
zucchero a velo q.b.
coloranti alimentari q.b.

con le dosi indicate nella ricetta si ottiene una torta da circa 30 porzioni

Preparazione
Gli elementi decorativi (montagna, municipio, cactus, ecc.) sono stati preparati con qualche giorno di anticipo, in quanto la pasta di zucchero si conserva molto bene.
Il monte e il municipio sono stati coating made of sugar paste shapes cut out of sponge.
The sheets of dough for sugar were glued together with icing prepared by mixing egg white with a little icing sugar until mixture is very thick (royal icing).
The other elements of the two figures were cut from sheets of sugar paste and paste again with the glaze.
The effect of gravel on the mountain was obtained with the grated coconut tinted with food coloring, and sprinkled on the surface of the mountain spread with icing.
Cacti and traffic cones have been entirely shaped pasta instead of sugar, in cactus leaves were glued to the trunk with the colored glaze.

For the cake itself was prepared by two sponge 28 cm in diameter. For each
were put 6 eggs, 180 grams of sugar and 2 packets of vanilla in a large bowl.
The compound should be installed with an electric mixer until it "writes" or have "strings" (see pictures).
It took about 20 minutes.
was then incorporated the flour a little at a time, stirring with a whisk up with movements from the bottom up.
The mixture was poured into a well greased and floured pan, and bake in preheated oven at 180 degrees for 35 to 40 minutes.
To check that the cooking is complete, you should stick a toothpick in the cake and make sure che resti asciutto.

Il cioccolato plastico utilizzato è stato preparato con del cioccolato al 75% di cacao, per avere un colore nero che ricordasse l'asfalto.
Il cioccolato plastico è stato steso in una sfoglia molto sottile dalla quale sono state ritagliate due ciambelle del diametro pari ai Pan di Spagna.

Al momento dell'assemblaggio i Pan di Spagna sono stati tagliati in due orizzontalmente.
È stata poi preparata la panna montata e quindi farcita ciascuna metà della torta mettendo una metà di Pan di Spagna, panna, poi un disco di meringa, quindi ancora panna e a coprire la seconda metà di Pan di Spagna.
È stato poi asportato un piccolo spicchio da ciascuna parte per formare le due half of the '8 ".
The surface and sides of the two sides of the cake were covered with other cream to paste sugar paste.
The sugar paste has been heated in the microwave, then spread in thin sheets which were covered with the two sides.
The lower edge was cut to the wire.
The two halves were then put together on a specially prepared table, cutting and tucking the excess sugar paste on the joint.

were then applied to the decorations in the street and sugar paste, pasting with the royal icing is not too thick.
The lower edge of the cake was decorated with tufts of colored glaze very firm, some tufts sono stati sparsi sulla superficie ad imitare la vegetazione del deserto intorno a Radiator Springs.

Da ultimo sono state disposte della macchinine ben pulite e foderate sotto con pellicola trasparente.

La torta è stata conservata in una stanza fresca per qualche ora prima di servirla.

Immagini

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plastic

The plastic chocolate is a preparation of chocolate and glucose syrup with which to model flowers, ribbons and drapes to decorate your cakes. This recipe illustrates the preparation with dark chocolate, can also be prepared with chocolate and colored with food coloring.

Preparation time 15 minutes

difficulty of the recipe

Easy Recipe

Ingredients 100 g dark chocolate (50% cacao)
50 grams of glucose syrup


Preparation In a bowl, dissolve gently in a water bath chocolate (40 degrees of temperature).
Remove the pan from water bath, add the sugar and stir vigorously to combine the mixture well.
Continue for a few minutes to cool. The compound is present
still soft and slimy and greasy looking.

Pour it on a board (preferably marble) dusted with powdered sugar, mixing first with a spatula or spoon, then with his hands covered in flour with a little 'sugar icing until it becomes consistent on average.
Wrap in plastic wrap and refrigerate for about an hour.

After this time the chocolate is firm and will be easily molded plastic.
It can work with a rolling pin on pastry board dusted with powdered sugar, or between two sheets of parchment paper.

If you want to get very thin sheets for draping or decorations you can hang with the standard pasta machine, dusting the dough with powdered sugar to prevent sticking to the rollers.

During processing the surface of the plastic chocolate may take a look "sweaty" or anointed.
Just let it cool, or put briefly in the fridge, because it resume its normal appearance.

Chocolate should be stored in plastic friogrifero wrapped in plastic wrap.
When using it, leave it at room temperature for at least half an hour.

using chocolate with higher or lower percentages of cocoa, to adjust the amount of glucose.
In general, the more cocoa in chocolate is, the more glucose will be necessary to obtain a workable plastic chocolate well.
As a guideline, use glucose as equal to the percentage of cocoa, for example, to obtain the plastic chocolate 100 gr. dark chocolate 75% cocoa will take about 75 grams of glucose.

Images


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Lasagne

The classic lasagna ... and with all the qualities of the classic recipes: tasty, nutritious and wholesome. A guaranteed success!

Tempo di preparazione
2 ore e mezza

Difficoltà della ricetta

Ricetta Facile

Ingredienti
per la sfoglia
500 gr di farina
5 uova

per il condimento
700 gr di besciamella (suggerimento: preparatela così )
800 gr di ragù di carne (suggerimento: preparatelo così )
100 gr di parmigiano grattugiato
brodo q.b.

con le dosi di questa ricetta si ottengono 8 porzioni di lasagne

Preparazione
Preparare la sfoglia: in una ciotola formare una fontana con la farina e salare a piacere.
Aggiungere le uova e mescolare dapprima con una spatola di legno, poi con le mani e trasferire il tutto sulla spianatoia.
Impastare fino ad ottenere una sfoglia soda e liscia.

Tirare la sfoglia sottile ma non troppo con l'apposita macchinetta, quindi tagliarla a striscie.

Diluire il ragù con un poco di brodo. Anche la besciamella dovrà essere abbastanza liquida.

Disporre sul fondo di una larga pirofila da forno uno strato di ragù.
Sbollentare some strips of dough and place them in the pan, then season them with meat sauce and Parmesan cheese. Blanch strips
other and form a second layer, this time with the seasoning sauce.

Continue alternating layers until you run out of ingredients.
Finish with a layer of bechamel sauce and mixed in equal portions, sprinkle with parmesan.

Bake in preheated oven at 200 degrees for 45 minutes.

Allow to cool slightly before serving.

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meat sauce

recipe for classic meat sauce Bologna, good for all types of fresh or dried pasta, and lasagna, cannelloni, etc..
Everything you suggest your imagination and ... your appetite!

Preparation time
3 hours

difficulty of the recipe

Easy Recipe

Ingredients 700 g minced beef 500 gr
sauce tomato (hint: this recipe, prepare it at )
3 to 4 tablespoons of tomato paste
celery, carrot, garlic, parsley, onion to taste
olive oil, to taste 1 cup red wine


with doses of This recipe produces about 1.2 kg of meat sauce

Preparation Finely chop the vegetables, then sauté in a bit 'of oil in a casserole, preferably earthenware or cast iron.

When the vegetables have browned, add the meat and then concentrated.

Making even browning meat, then deglaze with the wine and let evaporate.

Add the tomato sauce and 250 ml of water.

Making a boil again, then reduce heat and simmer slowly for half cover for 2 ½ hours.
Half an hour before the end of cooking salt to taste.

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Sardinian gnocchi with a ragout of sheep (Ciccioneddos cun ghisadu)

I ciccioneddos or malloreddus are the typical Sardinian gnocchi, with durum wheat semolina. They lend themselves well to being served with rich sauces and flavorful as the sauce of sheep with which you propose them in this recipe.

Special thanks to GB for giving us ... the raw material!

Preparation time 1 hour and 45 minutes

difficulty of the recipe

Easy Recipe

Ingredients 400 g for ciccioneddos

the sauce
400 g mutton or lamb
300 grams of tomato sauce (hint: this recipe, prepare it at )

200 ml of white wine to taste olive oil 1 onion

parsley and garlic, to taste
1 chili pepper or a little oil

the doses given in this recipe are suitable for 4 people


Preparation Prepare first the sauce: chop the onion, parsley and garlic and fry in a pan, preferably cast iron or earthenware.

Cut the meat into cubes, then put it in the pot and stir them to brown. Add
wine, return to a boil, then reduce heat and simmer for about an hour (40 minutes if you used the lamb).
The meat should remain soft well.

Add the tomato sauce and chili pepper (or a round of spicy oil) to a boil again and cook for another 30 minutes.
Ten minutes before the end, add salt.

Throw in plenty of salted water boiling the dumplings, and cook: it will take 20 to 25 minutes.
Drain very well (retain water) and serve topped with the sauce, sprinkle with grated pecorino cheese to taste.

Images

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Cannelloni

The cannelloni stuffed or baked macaroni dish is a traditional Christmas in Genoa.
This is the traditional recipe, which wants them with a meat filling.

Preparation time
2 hours

difficulty of the recipe

difficult recipe

Ingredients for the dough
400 g

flour 1 egg 125 ml of water for the filling


450 grams of lean veal brains

300 grams of 300 grams of spinach

3 eggs 100 gr of grated parmesan
30 grams of dry bread crumbs

chopped marjoram 1 tablespoon olive oil, onion and parsley
qb, qb
milk, taste for seasoning


500 g tuccu (hint: this recipe, prepare it with )
or meat sauce (hint: this recipe, prepare it with )
100 grams of parmesan
1 liter of broth

with doses of 24 you get this recipe cannelloni o 8 porzioni

Preparazione
Preparere innanzitutto il ripieno: tagliare la carne e la cervella a pezzettoni e metterli a rosolare a fuoco basso in una padella con un trito di cipolla e prezzemolo, per circa 15 minuti.

Tratira a coltello grossolanamente la carne, quindi trasferire il tutto in una ciotola e frullare finemente.
Aggiungere le 3 uova, i 100 gr di parmigiano, la maggiorana, la mollica bagnata nel latte e poi strizzata e la maggiorana. Regolare di sale.

Preparare quindi la sfoglia: in una ciotola formare una fontana con la farina e salare a piacere.
Aggiungere l'uovo e l'acqua and mix first with a wooden spatula, then with your hands and place it all on a work surface.
Knead the dough until firm and smooth.

Pull the dough too thin, but not with the special machine, then cut into rectangles about 8 cm wide.
roll them with the aid of a stick of wood or other tool, forming a cylinder about 3 cm in diameter.
Seal on one side of the macaroni.

Place the bottom of a large ovenproof dish with a layer of sauce thinned with a little stock.
Fill the macaroni with the help of a syringe or a sweet sac-a-few, being careful not to overfill so it does not burst.
Seal well and place them on the other edge baking dish.
Continue until you run out of ingredients, possibly forming multiple layers of macaroni, separated by a layer of sauce.

Cover the last layer with plenty of sauce, then add the broth to almost cover and sprinkle with the rest of the parmesan.
Bake in preheated oven at 180 degrees for 40 minutes.
will form a nice golden crust, should help with the grill.

Allow to cool slightly before serving.

Images

Notes
The main difficulty of this recipe is to train and fill the cannelloni.

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Tuccu oven (meat sauce)

I ravioli non sono ravioli se non accompagnati dal tradizionale "tuccu".
Questo ragù tipicamente genovese si presta ad accompagnare anche altri tipi di pasta, specialmente all'uovo.

Tempo di preparazione
5 ore

Difficoltà

Facile

Ingredienti
500 grams of beef (undercollar, "perf" in dialect)
50 gr. marrow
1 lt.
beef stock 2 to 3 tablespoons of tomato sauce (or 1 tablespoon concentrate)
celery, carrot, onion, parsley
a handful of flour

dry white wine to taste olive oil to taste

Preparation
In a casserole, preferably earthenware or cast iron to heat oil, brown the meat and put in one piece or at least very large parts, bone, carrot and celery whole. Add the bay leaves and rosemary, tied.

In a separate saucepan put the finely chopped onion to sauté con un po' d'olio, aggiungere la salsa di pomodoro (se il concentrato, diluito in un po' d'acqua) e fare restringere lentamente per una diecina di minuti.

Fare abbrustolire la farina in una padella, senza condimenti.

Quando la carne avrà preso un bel colore da tutte le parti, rimuovere le verdure e tritarle con il prezzemolo.
Rimettere tutto in pentola, sfumare con il vino bianco e cuocere ancora qualche minuto.
Aggiungere la cipolla con il pomodoro, la farina, e coprire con il brodo.

Fare riprendere il bollore, quindi abbassare la fiamma, coprire e cuocere a fuoco dolcissimo per 4 ore.

La carne alla fine dovrà disfarsi.
Se dovesse mancare del brodo, aggiungetelo.

Togliete una parte della carne dal fondo di cottura e frullatela, rimettendo poi tutto nella pentola.
Lasciate cuocere ancora 10 - 15 minuti.

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Note
Anticamente per ridurre la carne in poltiglia la si passava al setaccio

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Natalini broth

Questa ricetta risale alle antiche tradizioni del Natale a Genova, veniva servito la sera della vigilia o il giorno stesso di Natale.
Al giorno d'oggi sono i ravioli la portata della festa, ma in passato questi venivano preparati per il giorno di S.Stefano, utilizzando gli avanzi del giorno precedente.
Per il gran giorno, invece, erano consacrati i cosiddetti "Natalini", a cui seguiva il cappone bollito.

Tempo di preparazione
3 ore

Difficoltà della ricetta

Easy Recipe

Ingredients
a whole capon
about 2 kg 500 grams of beef from
boiled carrots, onions and celery to taste

cloves to taste 300 g macaroni Christmas, called "natalini"
300 grams of sausage

doses of this recipe are suitable for 4 people

Preparation
must first prepare the broth, boil in a large pot carrots, onions and celery.
If you like, dress the onion with cloves. Cut the head

(With all the neck) and the legs of capon, gutted and eliminate the fat. To obtain a stock
less fat, you must also remove the skin. Flame
the skin to eliminate the last remaining feathers.

When the water boils, submerge the whole capon and beef in one piece, making sure they are fully covered by broth.
Making a boil again, cover, reduce heat and simmer for two hours.
The meat should be tender, but not discard.
Half an hour before the end, add salt to taste the broth.

Drain capon and beef, remove the vegetables and strain broth.
Preparing the stock in advance (eg the day before), you can also further degrease: the capon broth is in fact quite fat.

Put the broth on the stove and bring to a boil.

meanwhile shelling the sausage into balls.

Dip in boiling broth sausage and macaroni, without breaking.
Bring them cooked (6-7 minutes), and serve hot.

Images


Notes
natalini I found (at least in Genoa) in grocery stores and sometimes in supermarkets.

Other versions of this recipe add at the end of cooking tripe (already cooked in broth) or a sauce made with the giblets of the capon.