birthday cake inspired by the spiral Loretta Fanella, dessert that has always struck me for its perfection and harmony when I saw the sweet Loretta on the web and when I had literally conquered the opportunity to taste it.
do not know what mechanism is fired, but thinking back to that wonderful cakes May evening, in my mind the spiral has materialized in the form of cake.
Yesterday was the time to give concrete form to the image:
a small cake 20cm in diameter, as a basis GENOISE almond, soft as a sponge, but with a stronger flavor, a light bathes the Cointreau, banana custard filling double passion, chopped almonds to coat the board and on her yellow and white spiral.
To do that spiral, as I wrote about Coquinaria, I did not sweat seven shirts, but 21! A
fatigue, I lost count of how many times I did it before taking a vaguely decent!
I spread cream everywhere on the furniture, my clothes, on the floor, I also ran some word.
because my hand could not replicate that in my mind was so sharp and clear?!
I balked, had become a matter of principle, a macth between me and the sac à poche!
I took out 1 liter of cream from the fridge, two pastry bag, spout some smooth and I was informed that the celebrated avuto la sua torta,magari il giorno dopo,ma l'avrebbe avuta e soprattutto ho sottolineato che non sarei uscita dalla cucina fino a quando non avessi ottenuto una spirale come volevo io!!
Alla fine con la supervisione del festeggiato sono riuscita a produrre una spirale decente.
A dire il vero qualche modifica l'avrei apportata,ma il festeggiato me l'ha impedito!!!
Torta Spirale
Genoise alle mandorle
bagna al cointreau (50% liquore,50%acqua) q.b
granella di mandorle q.b
whipped cream to taste
Genois Almond (Pierre Herm)
Ingredients: 4 eggs
2 egg yolks 60g caster sugar 75g almond paste
125g sifted flour 00
Procedure:
Reduce the almond paste into small pieces and place in a bowl with the sugar and work the two ingredients with hands until mixture is "frosted".
Add the egg yolks and eggs one at a time, stirring with a whisk.
Place the bowl over a water bath and fitted with electric whisk the mixture until the mass is white, compact and stable. The compound
should be slightly warm, but not to the supari 55-60 ° C.
Remove the bowl from the bath and using a spatula to incorporate the flour gradually and always with gentle movements from the bottom up so as not to remove the mass.
Pour the mixture into a mold of 20 cm covered with parchment paper.
Bake at 170-180 ° C for 20-25min (test Stechina do anyway).
Far cooler genoise.Una the time cold remove from the mold and put it on a grill with the top post down for a few hours.
GENOISE Cut three discs.
Take the first disc and place on serving dish, soak the surface with a brush with the syrup, cover with the cream to the banana passion, put on the second disc GENOISE, soaked nuovocon the liquor and fill with cream . Place the last disc GENOISE, compact and well put the cake in refrigerator 1 hour.
Use a spatula to coat the edge with a thin layer of cream banana / passion and cover the entire surface with the chopped almonds.
With a little bag at the draw a spiral with the whipped cream on top of the cake.
Take a few tablespoons of cream banana / passion, dilute it with a spoon cream, put it in a bag at the nozzle with a few smaller than that used for the cream and cover the gaps on the surface of the cake.
Finally garnish with chopped almonds.
