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Amaretti agus Chocolate Crumble

Amaretti agus Chocolate 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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Sgaoil
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tàthchuid

Ceartaich Servings:

	130g Butter
	130g Siùcar Cane Raw
	130g 00 Mine
	130g Flùr Almond
	100g Briosgaidean Amaretti
	200g Creamh Seoclaid Hazelnut
	Gus sgeadachadh
	Icing Sugar

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Cuisine:

Eadailteach

55
a 'frithealadh 8
Easy

tàthchuid

130g Butter
130g Siùcar Cane Raw
130g 00 Mine
130g Flùr Almond
100g Briosgaidean Amaretti
200g Creamh Seoclaid Hazelnut
Gus sgeadachadh
Icing Sugar

stiùiridhean

Tha an reasabaidh de luath amaretti agus seoclaid Crumble leigeas leat gu luath agus gu furasta a dhèanamh milis mìlsean, 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.

Steps

1 Deiseil	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 Deiseil	Place half of the dough on the bottom of a pastry ring, or in a hinged mould, 18-20 cm ann an trast-thomhas. Level with the back of a spoon, without pressing too much.
3 Deiseil	Evenly spread the hazelnut chocolate cream on the base of the cake, cleachdadh spàin no poca pastraidh, agus an uairsin còmhdaich leis an taois a tha air fhàgail.
4 Deiseil 35	Gluasad gu àmhainn preheated aig 180 ° agus bruich airson timcheall air 35 mionaidean no gus am bi a’ chèic air dath òir a thionndadh.
5 Deiseil	Tionndaidh a-mach agus leig le fuarachadh gu tur air raca uèir. Dèan sgeadachadh air a 'chrùbag le crathadh de shiùcair icing.