Cov khoom xyaw
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130g butter
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130g Raw Cane Qab Zib
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130g 00 hmoov Nplej
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130g Almond Flour
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100g Amaretti
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200g Hazelnut Chocolate Cream
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To Decorate
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Icing Qab Zib
qhia
Lub daim ntawv qhia ceev amaretti thiab qhob noom xim kasfes crumble tso cai rau koj kom sai thiab yooj yim ua rau ib tug qab zib cov khoom qab zib, zoo tagnrho raws li ib tug khoom noj txom ncauj los yog tom qab noj hmo nyob rau txhua lub sij hawm ntawm lub year.This ncuav mog qab zib yog tshwm sim los ntawm tus naas ej Sbrisolona, ib tug khoom qab zib ntawm Mantuan keeb kwm npaj nrog cov hmoov nplej dawb, daj hmoov thiab almonds, thiab Fregolotta, ib tug qhuav rustic ncuav mog qab zib muas thaum chiv thawj los ntawm lub Treviso cheeb tsam. Qab kis, nrog ib tug crumbly taub hau thiab ntev.
Cov kauj ruam
1
ua li cas
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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
ua li cas
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Place half of the dough on the bottom of a pastry ring, or in a hinged mould, 18-20 cm diam. Level with the back of a spoon, without pressing too much. |
3
ua li cas
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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
ua li cas
35
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Transfer to a preheated oven at 180 ° and cook for about 35 minutes or until the cake has turned a golden color. |
5
ua li cas
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Turn out and let cool completely on a wire rack. Decorate the crumbled with a sprinkling of icing sugar. |