TORTA PANARELLINA GENOVESE (with almond)
http://www.cookaround.com/yabbse1/attachment.php?attachmentid=103618&stc=1&d=1267465794HELLO I'M ITALIAN AND I THOUGHT OF ADDING SOME ITALIAN RECIPE. To do this I used an online translator
It 'really fast to do (a few minutes for the dough and 30 minutes for cooking) and above all very easy with our kitchen aide TM31[/color][/font]
]Ingredients:
230 gr sugar (I find that the eridania zephyr is the most appropriate but it's OK to sugar normal)
110 gr almonds (I use the peel and it is important that the quality is good because by the latter depends on the success of the cake!)
4 eggs, whole fresh
170 gr butter
80 GR STARCH
40 GR MAIZENA
40 GR OO flour
1 sachet baking POWDER
1 packet VANILLIN
1 almond essence (I use the vial paneangeli 2 ml)
PROCEEDINGS
Put in the jug of Bimby sugar and whole almonds: vel turbo 40 seconds (it is very important that they are finely chopped almonds and sugar together and have the texture similar to flour)
Add 4 eggs and mix to a firm Bimby vel 6 a minute
Add the butter chunks and mix vel 6 per minute
Add starch, cornstarch and flour and mix for 40 seconds vel 6
Add the sachet of yeast, vanilla and almond vial and mix vel 6 for 20 seconds.
Line a round baking pan with a diameter of 28 cm with baking paper (I usually soak the baking paper with hot water and then squeeze into the pan before putting it in order to make it stick better and leave a little moisture to the bottom of the cake)
Bake at cold oven and bake 35 minutes at 170 degrees oven airflow over placing the cake in the not too high to avoid the colors too.
After cooking, the oven slightly open for a few minutes before removing the cake so that the change in temperature makes no damage and leave to cool, after which goes upside down, removed the parchment paper and sprinkled with icing sugar to decorate or written and pleasure .... GOOD APPETITE!!
And 'quite normal for the oven puffy and once pulled out to become lower, is still very soft and delicate![/color]
