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Amaretti agus Seacláid Crumble

Amaretti agus Seacláid Crumble

Name: Amaretti and Chocolate Crumble
Yield: 8
Cuisine: Italian
Ingredients: Butter: 130g; Raw Cane Sugar: 130g; 00 Flour: 130g; Almond Flour: 130g; Amaretti: 100g; Hazelnut Chocolate Cream: 200g; Icing Sugar

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comhábhair

Coigeartaigh riar:

	130g im
	130g Raw cána siúcra
	130g 00 plúr
	130g Plúr Almond
	100g brioscaí Amaretti
	200g Uachtar Seacláid Hazelnut
	A Mhaisiú
	Siúcra Icing

Leabharmharc an t-oideas

Tá ort Logáil isteach nó clárú go leabharmharc / is fearr leat an t-ábhar.

gnéithe:

Cuisine:

italian

55
feidhmíonn 8
Easy

comhábhair

130g im
130g Raw cána siúcra
130g 00 plúr
130g Plúr Almond
100g brioscaí Amaretti
200g Uachtar Seacláid Hazelnut
A Mhaisiú
Siúcra Icing

treoracha

Ceadaíonn an t-oideas ar amaretti tapaidh agus crumble seacláide duit go tapa agus go héasca a dhéanamh milseog milis, iontach mar a snack nó i ndiaidh dinnéar ag aon am den císte year.This spreagtha ag an Sbrisolona cáiliúil, milseog de bhunadh Mantuan ullmhaithe le plúr bán, plúr buí agus almóinní, agus Fregolotta, císte rustic tirim as ceantar Treviso. milseoga delicious, le comhsheasmhacht crumbly agus fada buan.

Céimeanna

1 Críochnaithe	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 Críochnaithe	Place half of the dough on the bottom of a pastry ring, or in a hinged mould, 18-20 cm trastomhas. Level with the back of a spoon, without pressing too much.
3 Críochnaithe	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 Críochnaithe 35	Transfer to a preheated oven at 180 ° and cook for about 35 minutes or until the cake has turned a golden color.
5 Críochnaithe	Turn out and let cool completely on a wire rack. Decorate the crumbled with a sprinkling of icing sugar.