Urinary Frequency During Period

falafel sandwich cake with dark chocolate and toffee

A cake to celebrate the birthday of the "little children", a cake without worrying about calories or under fault, I already knew where to go and catch me and throw us choosing among the delights of Trish Deseine

presented in his book here next and won at the contest - gluttonous appetite for ? - Despite my ambitions to be a pastry are very amateur ...... very amateur, I choose her cake - cake with dark chocolate and toffee - which has nothing amateur, but I said to myself that while we must try to raise the level ....... and I have thrown according to wire and sign the prescription, fighting with the various attempts to introduce variants made immediately return a voice that I rap my hands every time going on.

The hardest part is making the caramel, the temptation to put the spoon to mix it so much ..... but it is absolutely forbidden to prevent it from crystallizing all around the pot and spoon. ;

I made a small mistake by using clear sugar cane instead of the usual caster, so the time to do this are threefold and two tablespoons of water is recommended at least six are processed one at a time of course, I never cared to abandon a time and shaking the pan occasionally to turn it over, until it became transparent and amber ..... and finally after about 45 and 45 say minutes I reached the outcome.

Well, I thought the worst was over, I continue with the mou, mou to and I've always thought the hazelnut cream cake that is also obtained by the latte condensato  oppure con il caramello e la panna, ma leggendo scopro che qui vi si mettono anche le uova....uhmmm le uova? va bè se lo dice lei, io obbedisco.


Seguo le istruzioni e mi ritrovo con un liquido che devo versare nel guscio di frolla, ma non ci sta tutto e quindi ne metto un po' in un pentolino sul fuoco e inforno l'altro come da manuale.....cosa ne esce? una crema simil pasticcera!!!! ma che razza di mou è!!!!!!!! Non demordo e proseguo, con la possibilità sempre più probabile di fare un salto in pasticceria sotto casa. 


In realtà la torta è riuscita ed  era buona, ma io ho pensato di fare una torta e me ne è uscita un'altra, e anche a riguardo delle dosi di panna e nocciole ho trovato che fossero esagerate, infatti nelle parentesi trovate le dosi che ho effettivamente usato....e sono comunque dosi importanti.


Ora le ipotesi che mi son data sono che o c'è un errore di stampa  sul nome della torta ed era un'altra o c'è un errore proprio nella ricetta.......chissà.........comunque di mou neanche l'ombra!!!!


Il giorno dopo a mio parere è meglio ed esattamente come must be since the creams get the right consistency. Soft, sweet and crunchy hazelnut cream effect of pseudo-mou, the thick and luscious chocolate.

Ingredients for the dough : 160 gr flour, 80 grams of hazelnuts (I, sliced \u200b\u200balmonds), toasted in a pan and then crushed and 50 gr. sugar 110 gr. of very cold butter oe possibly 1 tablespoon cold water.

for the topping: 160 grams of sugar, 2 tablespoons of water, 50 gr. butter, 250 gr. (I 200 as the base was already completely covered with this dose) of nuts or toasted pine nuts, 350 ml. of fresh cream, 3 eggs.

for the icing: 800 ml. (I 650 I had no more, but just my opinion) of fresh cream, 150 gr. dark chocolate.

Preparing for pastry: combine all ingredients and mix with your fingertips until it forms a ball wrap in plastic wrap and refrigerate for 1 / 2 hour to 1 hour. Cover a mold Hinge da 24 cm.  con carta forno s tendervi la frolla  e rimettere ancora 15 minuti in frigorifero.

Accendere il forno a 200 °C e infornate per 20 minuti, poi tirare fuori e abbassare la temperatura 

a 180 °C

Preparazione per la farcitura :  preparare il caramello con lo zucchero e l'acqua unendo i due ingredienti nella pentola a low heat without stirring, but shaking it from time to time, will leave to simmer until transparent and amber colored. Help you with a wet brush to clean the walls of the pot if they formed a side dish of granulated sugar.

Away from the heat add the cream and cook for 5 minutes, stirring. Add butter, stir and let cool for 10 minutes, then pour the lightly beaten eggs and mix first.

Place pastry shell in the bottom of the chopped hazelnuts and pour "caramel" with the eggs on the nuts, bake for 20 minutes until the edges are congealed and the center is still soft.

Then remove from oven and set aside.

Prepare glaze: Chop the chocolate and pour in the cream making it melt over low heat or double boiler until it thicken, then pour over cooled cake and put it in when warmed the fridge to rest for about 4 hours before serving, I advise you to prepare the cake the day before or the morning to serve the evening, so as to make the glaze compact well and the texture is full, will also be easier Mould release. I then decorated with snowdrop cookies intorno....ma ovviamente alla torta non manca niente.