• Our Easter cakes

Data pubblicazione: 08 Apr 2020 - Categoria: recipes

These preparations together with the tarts, the “focaccia” with lard, “il pesce al cioccolato” (soft roll filled with chocolate cream) and other delicacies were prepared in our house before Easter.

What fantastic memories and what unique and unrepeatable flavors!

SWEET PEACHES (BISCUITS) WITH NUTELLA:

for biscuits

  • 350 grams flour 00
  • 2 eggs
  • 80 grams butter
  • 100 grams sugar
  • A glass of milk 50 cl
  • 1/2 packet of baking powder

for the syrup

  • 50 cl water
  • 3 spoons sugar
  • 50 cl alchermes
  • For the greedier: Nutella

Put the cold butter in the flour together with the sugar and the baking powder, knead with a fork, until a sand forms.

Add the eggs and milk and form a ball, cover it with plastic wrap, and let it rest 1/2 hour in the refrigerator.

Meanwhile, heat the water with the sugar until it dissolves, add the alchermes and put everything in a bowl. In another bowl put the sugar.

Take the biscuits dough and form little balls.

Bake at 180° for about 20 minutes.

When the balls are cooked, allow them to cool.

With a teaspoon, dig the bottom of the biscuits and fill them with Nutella (but they are also good with jam), then match them.

Dip them in our syrup and finally pass them in sugar.

The kids go crazy for them!

 

Ricotta cake with alchermes

For the base:

  • 1 egg
  • 150 gr sugar
  • 100 ml seed oil
  • juice of 1 orange
  • 300 gr flour 00
  • 1/2 packet of baking powder

For the filling

  • ½ kg ricotta
  • 2 eggs
  • 1 spoon flour
  • Alchermes q.s.

Knead the egg with the sugar until it becomes frothy, add oil and orange juice and mix well. Finally add the powders. It should be a dough that does not stick to the hands. Close it and let it rest in the refrigerator. Meanwhile, prepare the ricotta mixture, also adding 80 grams of sugar together with the rest of the ingredients.

Roll out the first dough in a high pan, previously buttered and floured. Above lay the prepared ricotta and bake at 170 ° for 50 minutes.

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