La ricetta Cubotti ripieni di crema pasticcera al caffè
Questo piatto è la mia interpretazione di una torta classica italiana, con un tocco unico grazie all’aggiunta di crema pasticcera al caffè. La ricetta è un omaggio al cacao, con il suo profumo intenso e il suo sapore agra.
Ingredienti:
* Albumi
* Cacao
* Farina
* Lievito
* Margarina
* Uova
* Zucchero
Prepared by substituting cow’s milk with soy milk, this cake is a delightful combination of flavors. The Cubotti, a traditional Italian cake, is filled with a creamy coffee custard, made with soy milk. The combination of the rich coffee flavor and the crunchy cocoa exterior is truly divine.
Preparation:
- In a bowl, mix together the flour, cacao and yeast.
- In another bowl, mount the egg whites until stiff peaks form.
- In a third bowl, cream together the margarine and sugar, then add the egg yolks and mix until smooth.
- Add the flour, cacao and yeast mixture to the egg yolk mixture, and finally add the soy milk. Fold in the egg whites.
- Grease a cake pan, dust it with cocoa powder, and pour in the batter. Bake at 180°C for 30-35 minutes.
- To make the coffee custard, heat the soy milk with the coffee extract and whisk until smooth. Whip the egg whites with sugar until stiff peaks form, then fold into the milk mixture. Cook over low heat until thickened.
- Once the cake is cooled, cut it into cubes and fill each cube with the coffee custard.
Per maggiori dettagli o varianti vai alla ricetta completa.
