Sugar pie pumpkin

2, Competition of the Cake made in house. To competition 2006 of the homely cake 120 contenders have participated pi?i. the giuria, whose?tato president Master Pasticcere Olindo Meneghin, has made one first "aesthetic" selection and then?assata to the degustastazione of cakies. CROSTATA To the NOCCIOLE, CHOCOLATE and ORANGES flour, 2 eggs (only the egg yolks), 1 entire egg. To prepare the paste frolla adding the rind of the grattugiata orange. of transparent film and to leave to cool it in refrigerator for approximately 30 minuteren. To spread the paste in one tortiera with diameter 28 cm. and to prick the bottom with rebbi of one the fork. To replace in refrigerator for others 15 minuteren. To prepare the filling: to use the peel of two oranges. To dive them in hot water for two minuteren, to drain them and to hold them. To place a third party of the sugar in a tegame with 60 sweet mililiter until when the sugar sar?ciolto. To join the orange rinds to you and to cook for. To leave them therefore to intiepidire on a sheet of paper from furnace and tritarne 1/3. To toast and to peel the nocciole, in order then tritarle fine, once cooled, in the robot together to the sugar. To work the butter finch?on become cremoso, to join the flour and the nocciole, to stir all for 2-3 minuteren until when not sar?pumoso. To incorporate, one to the time, the egg yolks. To add to the compound the chocolate and the tritata rind. To distribute the filling on the bottom of the frolla and to cook in furnace for 35-40 minuteren. While the crostata one is cooled off to prepare the glassa: to melt the chocolate in a bain-marie, to join to you. When the glassa sar?iepida, to spread it on the crostata one and to decorate it finally with the orange candita in precedence flour from polenta. of liter of water, 2 apples, 100gr. flour 00. liter latte, knows them. glass molasses. To put the flour from polenta and knows them in one tureen and to pour to you over the water, after to have it capacity to bollore. Grattugiare the carob beans sbucciare apples, to cut them pezzetti and joining them, in a tegame, to three sugar spoons to leave to wither. To add to the flour cream lukewarm apples, grattugiate carob beans, the grape, the uvetta, the latte ones, the remained sugar, the juice of the oranges and the peel to pezzettini, the juice of average lemon and the grattugiata peel. To incorporate flour 00, I leaven, the rum, molasses (1/2 glass). In the paste cos?ttenuto it would have to remain a mestolo straight of wood, in contrary case to add of the other flour. To leave to rest paste 12-15 hours to ambient temperature. Put into an oven finally in one teglia to high edges and with paper from furnace. To leave to cook for approximately 90 minuteren to 180 C with furnace gi?aldo.. envelope of uvetta, 4 sugar spoons, 1 bustina of I leaven, 1 cup d ' oil, 2 eggs (the two egg yolks and a single egg white), a pizzico of knows them. To stir all the ingredients and to cook in furnace for 1 hour. Toasted Radicchio, almonds, sugar, eggs, butter, flour, leaven. To amalgamate eggs, the sugar, the butter and the flour butter, 1 bustina of I leaven, 1 cold water spoon. To before prepare the farcitura with the sbriciolati macaroons and the other ingredients. To prepare the paste, to spread it in one teglia imburrata and infarinata. To pour to you over the farcia and put into an oven to 180 C for 30 minuteren. "House of topolini" of Gabriella Canova "the soft Cake to the orange" of Alessandra Bruscaglin "Cake of the Saint" of Fiorenza Casotto.