компонентњо
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130г равған
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130г Шакари хом
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130г 00 орд
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130г Орди бодом
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100г Бисквитҳои Амаретти
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200г Крим шоколади фундук
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Барои ороиш
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Icing Шакар
самтҳои
Дар дорухат аз amaretti зуд ва хурдашон шоколад ба шумо имкон медиҳад, ки ба зудӣ ва ба осонӣ як шириниҳо ширин кунад, 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.
Қадамҳои
1
иҷро
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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
иҷро
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Place half of the dough on the bottom of a pastry ring, or in a hinged mould, 18-20 см дар диаметри. Level with the back of a spoon, without pressing too much. |
3
иҷро
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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
иҷро
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
иҷро
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Turn out and let cool completely on a wire rack. Decorate the crumbled with a sprinkling of icing sugar. |