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[:es]Este bizcocho es muy especial!
Es tan suave y delicado que te lo comerías enterito. Ideal para la hora del desayuno o para la hora del té o café. Si lo mojas en la leche ya verás lo que vas a disfrutar.
Se dice que este tipo de bizcocho fue inventado a finales del siglo XV en la corte del Duque de Saboya, en Italia y que fue creado para la ocasión de la visita del rey de Francia. Posteriormente, los bizochos o pastas con estas características tomaron el nombre de Savoiardi y fueron reconocidos como una de las galletas típicas y “oficiales” de la corte. Fueron apreciados particularmente por los miembros jóvenes de la corte y ofrecidos a los visitantes como símbolo de la repostería local. ( info.mums and kids)
Besos y feliz tarde de domingo!
Bizcocho de Saboya
2019-03-24 07:56:36
Serves 10
Print
Prep Time
15 min
Cook Time
45 min
Para preparar el bizcocho
- 5 claras de huevo
- 5 yemas
- 65 g harina de repostería
- 100 g harina de patata
- Extracto de vainilla
- 235 g azúcar glass
- Extracto de almendras
- Mantequilla para pincelar el molde
Instructions
- Precalentar el horno a 170ºC.
- Montar las claras a punto de nieve y a medio montar añadir 55 g de azúcar glass. Terminar de montar.
- Por otro lado montar las yemas de huevo, añadir los extractos y por último y poco a poco el resto del azúcar.
- Mezclar las claras de huevo montadas con las yemas de huevo y con ayuda de una espátula mezclar despacio y con cariño.
- Por último y en 3 veces añadir las harinas tamizadas.
- Verter el bizcocho en el molde tipo Bundt elegido y que tendremos engrasado con mantequilla.
- Hornear durante 45 minutos.
- Retirar del horno y dejar reposar en el molde 20 minutos. Desmoldar, espolvorear azúcar glass por encima y ya lo tendréis listo para disfrutar!!
Adapted from Melissa Forti
Adapted from Melissa Forti
Catering Iria Castro https://www.iriacastro.com/
It Is so soft and delicate that you would eat it. Ideal for breakfast or tea or coffee time. If you wet it in the milk you’ll see what you’re going to enjoy.
It Is said that this type of sponge cake was invented at the end of the 15TH century in the court of the Duke of Savoy, in Italy and was created for the occasion of the visit of the king of France. Subsequently, the Bizochos or pasta with these characteristics took the name of Savoiardi and were recognized as one of the typical cookies and «official» of the court. They Were particularly appreciated by young court members and offered to visitors as a symbol of local pastry. (Info. Mums and kids)
Kisses and happy Sunday afternoon!
Savoiardi cake
2019-03-24 08:15:56
Serves 10
Print
Prep Time
15 min
Cook Time
45 min
To Prepare the sponge cake
- 6 egg whites
- 6 egg yolks
- 65 g pastry flour
- 100 g potato flour
- Vanilla Extract
- 235 g sugar Glass
- Almond Extract
- Butter to brush the mold
Instructions
- Preheat the oven to 170 º C.
- Mount the Whites to the point of snow and half-assembled add 55 g of sugar glass. Finish riding.
- On the other hand assemble the egg yolks, add the extracts and finally and gradually the rest of the sugar.
- Mix the egg whites with the egg yolks and with the help of a spatula mix slowly and with affection.
- Finally and in 3 times add the sieved flours.
- Pour the sponge cake into the Bundt type mold chosen and we will have greased with butter.
- Bake for 45 minutes.
- Remove from oven and allow to stand in the mold for 20 minutes. Unmold, sprinkle glass sugar above and you will have ready to enjoy!
Adapted from Melissa Forti
Adapted from Melissa Forti
Catering Iria Castro https://www.iriacastro.com/