{"id":3809,"date":"2022-08-12T14:17:48","date_gmt":"2022-08-12T12:17:48","guid":{"rendered":"https:\/\/kunej.com\/eng\/?p=3809"},"modified":"2023-11-07T08:59:06","modified_gmt":"2023-11-07T07:59:06","slug":"recepti","status":"publish","type":"post","link":"https:\/\/kunej.com\/eng\/recepti\/","title":{"rendered":"Recipes"},"content":{"rendered":"\n

Chocolate almond cake (Torta Caprese)<\/h2>\n\n\n\n
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Ingredients<\/strong>:<\/p>\n\n\n\n

\u2022 150 g ground almonds \u2022 100 g sugar \u2022 30 g cornstarch \u2022 120 g butter \u2022 100 g chocolate \u2022 3 eggs \u2022 Grated zest of an unsprayed lemon \u2022 2 tablespoons of limoncello \u2022 1 tablespoon of powdered sugar for dusting<\/p>\n\n\n\n

Instructions<\/strong>:<\/p>\n\n\n\n

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  1. Preheat the oven to 180\u00b0C (356\u00b0F).<\/li>\n\n\n\n
  2. Grease a round baking pan with a diameter of 23-25 cm (approximately 9-10 inches) with butter and sprinkle it with ground almonds.<\/li>\n\n\n\n
  3. Mix the cornstarch with the remaining ground almonds.<\/li>\n\n\n\n
  4. Slowly melt the chocolate and butter over low heat.<\/li>\n\n\n\n
  5. Whisk the eggs and sugar until fluffy (about 8 minutes using a hand mixer).<\/li>\n\n\n\n
  6. Add the chocolate and butter mixture to the beaten eggs and sugar. Stir everything together.<\/li>\n\n\n\n
  7. Add the grated lemon zest, limoncello, and the mixture of almond and cornstarch. Gently mix.<\/li>\n\n\n\n
  8. Pour the prepared batter into the baking pan and spread it evenly.<\/li>\n\n\n\n
  9. Bake for 40 minutes and allow it to cool completely.<\/li>\n\n\n\n
  10. Once cooled, dust the cake with powdered sugar.<\/li>\n\n\n\n
  11. For those with a sweet tooth, you can serve it with whipped cream.<\/li>\n\n\n\n
  12. Serve the cake cold, along with Chocolat Imp\u00e9rial wine.<\/li>\n<\/ol>\n\n\n\n

    Enjoy your meal!<\/p>\n\n\n\n

    Tigeladas<\/h2>\n\n\n\n
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    Ingredients<\/strong>:<\/p>\n\n\n\n

    \u2022 0.5 liters of milk \u2022 4 eggs \u2022 175g sugar \u2022 1 heaping tablespoon of flour \u2022 1 teaspoon of cinnamon \u2022 Zest of one organic lemon<\/p>\n\n\n\n

    Instructions<\/strong>:<\/p>\n\n\n\n

      \n
    1. Bring the milk and lemon zest to a boil and allow it to cool. Preheat the oven to 200\u00b0C (392\u00b0F) and place a clay pot inside to heat up.<\/li>\n\n\n\n
    2. Beat the eggs with sugar, add cinnamon, and mix everything thoroughly.<\/li>\n\n\n\n
    3. Remove the lemon zest from the cooled milk and dissolve the flour in the milk.<\/li>\n\n\n\n
    4. Add the previously prepared egg, sugar, and cinnamon mixture to the milk, and mix well.<\/li>\n\n\n\n
    5. Pour the mixture into the preheated clay pot and bake for approximately 1 hour at 200\u00b0C (392\u00b0F).<\/li>\n\n\n\n
    6. Serve it cold, along with Chocolat Imp\u00e9rial wine.<\/li>\n<\/ol>\n\n\n\n

      Enjoy your meal!<\/p>\n\n\n