Frame a la Sicily

Submitted by enr on 03 Jun 2009
# For the sponge:
1 and 1/2 cup sifted flour
2 tsp baking powder
pinch of salt
8 eggs, separated whites and yolks
1 cup sugar
2 vanilla
1/2 cup melted and cooled butter
# For rum syrup:
300 g sugar
3/4 cup cold water
1/2 cup rum
# For the cream:
100 g of dark chocolate
3/4 cup peeled and unsalted pistachios
3 cups whole feta cheese Ricotta
1 cup powdered sugar
1/2 tsp cinnamon
freshly grated orange peel
# For glaze:
200 g of powdered sugar
egg white 1
2 tsp water
1/4 tsp almond extract natural
1/2 cup peeled almonds
cocktail cherries for decoration
candied orange peel for decoration
Frame a la Sicily
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Preheat the oven to 175 C and apply the BBQ in the middle of the oven. Grease two 22 cm forms cake with butter, zastelete with baking paper walls and bottom tray, brush and paper ready to put the bases. The bases can be roasted and one after another in the same pan. For the sponge cake mix in a bowl the flour, baking powder and a pinch of salt. In the bowl of a blender put the egg yolks with the sugar and beat 4-5 minutes to whiten and doubling the volume. Add vanilla and the butter and beat lightly. Transfer the egg mixture into a deep dry bowl. Add it to the dry mixture and stir vigorously with a rubber spatula. Pour the egg whites in the bowl of a mixer with a pinch of salt and beat until thick snow. Add egg whites to the remaining mixture and quickly beat a homogeneous mixture. Divide the dough into the pans and bake 35-40 minutes until golden and ready. Leave for 5 minutes in pan, then carefully remove and cool completely. While cool the bases prepare the syrup. In a medium deep skillet, combine the sugar, water and rum. As the mixture boil reduce heat and cook for 5 minutes. Remove from heat and cool. We prepare the cream, grated chocolate. With a sharp knife chop pistachios. In a deep bowl mix rikotata, powdered sugar and cinnamon with a mixer. Add the grated chocolate, orange peel and nuts and confused. For the collection of the cake base divide each of the two parts. Put one of the bases in the bottom of the pan (22 cm) with an opening edge. With Brush with syrup. Cover with 1/3 of the cream. Cover svtoriya base and repeat. Top with rum base spray and cover with foil. Leave to take at least 4 hours in the refrigerator, and the best overnight. For the glaze: Pour powdered sugar in the bowl of the mixer, add the egg whites and beat together on medium speed until thick creamy mixture. Add almond extract. Kasatata Remove from the refrigerator, remove the side. If you need a hot knife circumcised countries. Carefully transfer to a platter, brush top and sides with glaze with a spatula. Decorate optional and return to the refrigerator.
Very difficult
0 users
03 Jun 2009


Looks great! Bravo

How big is!