Recipes / Cakes

In this time of the year in the pastry shops there were the "Christmas trunks", with the little houses and the sugar pines to decoration: remembering those decorations, my Christmas cake is simply called Rollè and is so stuffed but very simple.
An ancestor of the dessert to the spoon, an ancestral form of creamy and satisfying cake ... when I was young in the winter there was always a bowl in kitchen, covered with foil, which went down to level a few teaspoons at each passage of mine.
The "Rebirth of Dolomites" is the name of this delicious cake, fragrant with hazelnuts and honey, rich and light. And good also in its heart.
I decided it was time to cook some recipes from my favorite cookbooks.
And this cake is the best start I could take.
As a child I asked countless times to my mother and my grandmother to prepare the fried cream, but I haven't been satisfied even once.
Remembering the "no" received, I decided to prepare the fried cream on my own
If you like wet cakes too, you have to try this. A scent of vanilla and lemon that meet the amazing aroma of rosemary: it will become your favorite.
When the season comes, I can't resist doing a strawberry binge despite the itching they give me. And well, first I eat them all and then I scratch myself. Today I want to share the recipe of my favorite tart and some secrets for a delicious match with cream.
A cake you don't cut but smash. It is a perfect way to end your meal one piece at the time.