DES: Torta di Peppina
Source of Recipe
Celebrations Italian Style by Mary Ann Esposito
* Exported from MasterCook *
Torta di Peppina
Recipe By : Mary Ann Esposito
Serving Size : 6 Preparation Time :0:00
Categories : Cakes, Italian
Amount Measure Ingredient -- Preparation Method
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PEPPINA'S CAKE
1 cup unbleached all-purpose flour
1 teaspoon baking powder
8 tablespoons unsalted butter (1 stick) -- softened
1/2 cup sugar
4 large eggs -- separated, at
-- room temperature
2 ounces bittersweet chocolate -- coarsely chopped
3/4 cup crushed amaretti cookies
pinch salt
confectioners' sugar -- for dusting
Preheat the oven to 350 degrees F. Butter a 9-inch cake pan. Line it with parchment paper and butter the paper. Sift the flour and baking powder together onto wax paper.
In a large bowl, with an electric mixer, cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time. With a rubber spatula, fold in the flour mixture. Stir in the chocolate and crushed cookies.
In another bowl, with clean beaters, beat the egg whites with the salt until stiff peaks form. With a rubber spatula, fold the egg whites into the egg yolk mixture one at a time.
Pour the batter into the prepared pan. Bake for 30 minutes, or until a cake tester inserted in the middle comes out clean. Let the cake cool in the pan for 2 to 3 minutes, then invert it onto a cooling rack. Carefully remove the parchment paper, set another rack on top of the cake, and turn right side up. Cool the cake completely.
Dust the cake with confectioners' sugar and cut into wedges to serve.
Description:
"A lovely cake with bits of bittersweet chocolate and crumbled
amaretti cookies. It is from the Reggio Emilia region of Italy"
Cuisine:
"Italian"
Source:
"Celebrations Italian Style"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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