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Amaretti a Siocled Crumble

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Amaretti a Siocled Crumble

Rhannwch ar eich rhwydwaith cymdeithasol:

Neu gallwch jyst adysgrifia a rhannu url hwn

cynhwysion

addasu dogn:
130g menyn
130g Siwgr Cane Amrwd
130g 00 blawd
130g Almond Flour
100g Amaretti
200g Hazelnut Chocolate Cream
I Addurno
Siwgr Eisin

Marciwch y rysáit

Mae angen i chi Mewngofnodi neu cofrestru i nod tudalen / hoff cynnwys hwn.

Nodweddion:
  • cyflym
  • figan
  • Llysieuol
Cuisine:
  • 55
  • Digon 8
  • hawdd

cynhwysion

  • I Addurno

cyfarwyddiadau

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Mae'r rysáit o amaretti gyflym a chrymbl siocled yn eich galluogi i wneud pwdin melys gyflym ac yn hawdd, ideal as a snack or after dinner at any time of the year.This cake is inspired by the famous Sbrisolona, a dessert of Mantuan origin prepared with white flour, yellow flour and almonds, and Fregolotta, a dry rustic cake originally from the Treviso area. Delicious desserts, with a crumbly consistency and long lasting.

camau

1
Done

In the bowl of the planetary mixer sift together flour and almond flour, add the cubed butter and the sugar. Knead with the leaf whisk until you get a homogeneous but rather grainy look. Then add the coarsely crumbled amaretti and mix with a spatula.

2
Done

Place half of the dough on the bottom of a pastry ring, or in a hinged mould, 18-20 Er mwyn atal duo. Level with the back of a spoon, without pressing too much.

3
Done

Evenly spread the hazelnut chocolate cream on the base of the cake, using a spoon or a pastry bag, and then cover with the remaining dough.

4
Done
35

Transfer to a preheated oven at 180 ° and cook for about 35 minutes or until the cake has turned a golden color.

5
Done

Turn out and let cool completely on a wire rack. Decorate the crumbled with a sprinkling of icing sugar.

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