Benvenuti sul nostro canale!
Oggi vi proponiamo un video in stile Master-Class molto dettagliato di una Torta Semplice ma che allo stesso tempo va bene per qualsiasi eventi.
Con questo video potrete imparare e seguire i passi per preparare un pan di spagna e la crema pasticcera.
E' una torta facile da preparare ma molto deliziosa.
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!!! ENGLISH Subtitles - You can turn ON the English Subtitles in the video menu.
You can also find the ingredients in english under the ingredients list in italian.
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ISCRIVETEVI al nostro canale per altre video ricette e CONDIVIDETE i nostri video con gli amici.
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Gli ingredienti:
Per la base (pan di spagna classico 24 cm di diametro):
- uova: 4 pz.
- farina: 120 gr.
- zucchero: 120 gr.
In forno per circa 45 minuti a 165 gradi Celsius.
Per la crema:
- tuorli: 4 pz.
- latte: 400 ml.
- amido: 50 gr.
- zucchero: 100 gr.
- burro: 40 gr.
- vaniglia: qb
- sale: qb
- cioccolato bianco: 50 gr.
- gelatina: cca 2 gr.
- buccia di limone: qb.
- panna fresca (da montare): 150 ml.
Per la bagna:
- acqua (bollita e raffreddata): 100 ml.
- zucchero di canna: 2-3 cucchiaini
Per la ganache:
- cioccolato: 80 gr.
- panna: 60 gr.
- burro: 20 gr.
- liqueur cointreau: 1-2 cucchiai
- olio senza odori (es. arahidi): 1/2 cucchiaio
_____________ENGLISH______________
Welcome to our channel!
Today we offer you a very detailed Master-Class style video of a simple cake but at the same time suitable for any event.
With this video you can learn and follow the steps to prepare a sponge cake and custard.
It is an easy to prepare but very delicious cake.
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!!! English subtitles: You can enable English subtitles in the video menu.
You can also find the ingredients in English under the list of ingredients in Italian.
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SUBSCRIBE to our channel for more video recipes and SHARE our videos with friends.
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The ingredients:
For the base (classic sponge cake 24 cm in diameter):
- eggs: 4 pcs.
- flour: 120 gr.
- sugar: 120 gr.
In the oven for about 45 minutes at 165 degrees Celsius.
For the cream:
- egg yolks: 4 pcs.
- milk: 400 ml.
- starch: 50 gr.
- sugar: 100 gr.
- butter: 40 gr.
- vanilla: to taste
- Salt to taste
- white chocolate: 50 gr.
- gelatine: approximately 2 gr.
- lemon peel: to taste.
- fresh cream (for whipping): 150 ml.
For the bath:
- water (boiled and cooled): 100 ml.
- cane sugar: 2-3 teaspoons
For the ganache:
- chocolate: 80 gr.
- cream: 60 gr.
- butter: 20 gr.
- cointreau liqueur: 1-2 tablespoons
- odorless oil (e.g. peanuts): 1/2 tablespoon