PUNTOITALY N°1 -January - June 2012

56 Amounts for three hemispherical cakes 18 cm in diameter Composition Natural Savoy cake Coffee and lemon flavoured infusion Pistachio cream and rice crispies Bavarian cake flavoured with Bronte pistachio Milk chocolate cream Bavarian cake flavoured with cardamom and lemon Violet spray mixture Recipe A cake that draws on different cultures, Italian and others OJENTE Natural Savoy cake • egg whites 300 g • egg yolks 200 g • caster sugar 220 g • potato flour 125 g • soft flour 175 g Beat the egg whites adding the sugar a little at a time. Meanwhile sift the weak and po- tato flours. Incorporate the yolks in the whites, then add the flours. Spread out 600/700 g of the mixture on baking paper. Cook in the oven at 180°C for about 7 minutes. Coffee and lemon flavoured infusion • water 200 g • instant coffee 1 g • grated lemon 3 g • sugar 90 g Bring to the boil and cool. Use at 12°C to drench the Savoy cake.