{"id":34876,"date":"2023-10-23T10:37:47","date_gmt":"2023-10-23T08:37:47","guid":{"rendered":"https:\/\/www.ortidimare.it\/alcune-dolci-ricette\/"},"modified":"2023-10-23T15:41:38","modified_gmt":"2023-10-23T13:41:38","slug":"a-few-dessert-recipes","status":"publish","type":"page","link":"https:\/\/www.ortidimare.it\/en\/a-few-dessert-recipes\/","title":{"rendered":"A Few Dessert Recipes"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_separator type=”small” position=”center” width_in_percentages=”yes” color=”#eaeaea” thickness=”1″ width=”100″ up=”50″ down=”50″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”2\/3″][vc_column_text]<\/p>\n

SPELT PASTIERA<\/strong><\/h2>\n

[\/vc_column_text][vc_separator type=”transparent” thickness=”10″][vc_column_text]Ingredients<\/em><\/strong><\/p>\n

    \n
  • 700 grams of fresh whole milk<\/li>\n
  • 250 grams of cow’s ricotta cheese<\/li>\n
  • 200 grams of whole spelt<\/li>\n
  • 150 grams of high-quality butter<\/li>\n
  • 125 grams of type 0 flour<\/li>\n
  • 125 grams of whole-wheat spelt flour<\/li>\n
  • 100 grams of brown sugar<\/li>\n
  • 50 grams of pine nuts<\/li>\n
  • 30 grams of shelled pistachios<\/li>\n
  • 4 egg yolks<\/li>\n
  • 1 cinnamon stick<\/li>\n
  • 1 vanilla pod<\/li>\n
  • 2 lemons<\/li>\n
  • orange blossom water<\/li>\n
  • 3 tablespoons granulated sugar<\/li>\n<\/ul>\n

    [\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”15″ down=”15″][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”34776″ img_size=”600×600″ alignment=”center” onclick=”link_image” qode_css_animation=””][vc_separator type=”transparent” thickness=”10″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]Procedure<\/em><\/strong><\/p>\n

    Place spelt in a saucepan with milk, one cinnamon stick, one vanilla pod opened lengthwise,
    \n2 lemon peels and 3 heaped tablespoons granulated sugar.
    \nCook for about 40 minutes, turn off, add 2 egg yolks and stir; cook for 2 more minutes.
    \nScent with a few drops of orange blossom water, remove cinnamon, vanilla and lemon peels and let cool. Mix the spelt with the ricotta, add the pine nuts and pistachios (this is to make the filling). Mix the 0 flour with the spelt flour and mix with the softened butter and a pinch of salt.
    \nThen add the brown sugar and 2 egg yolks, resulting in a shortbread dough ball. Let the loaf rest in an airtight container for 30 minutes in the refrigerator.
    \nRoll out \u2154 of the shortcrust pastry to 3-4 millimeters thick and line the bottom and edges of a round mold with a hinged opening (24-centimeter diameter).
    \nTrim the excess pastry and fill the mold with the filling.
    \nRoll out the remaining pastry, cut into strips and lay them in a grid over the filling, securing them to the edges of the mold. Bake the pastiera at 180 degrees for about 50 minutes. Remove from the oven and let it cool.
    \nIt is also excellent served cold.[\/vc_column_text][vc_separator type=”small” position=”center” width_in_percentages=”yes” color=”#eaeaea” thickness=”1″ width=”100″ up=”50″ down=”50″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”2\/3″][vc_column_text]<\/p>\n

    CLAFOUTIS WITH APPLES<\/strong> (vegan)<\/h2>\n

    [\/vc_column_text][vc_separator type=”transparent” thickness=”10″][vc_column_text]Ingredients<\/em><\/strong><\/p>\n

      \n
    • 700 grams of apple juice<\/li>\n
    • 300 grams whole grain oatmeal<\/li>\n
    • 1 teaspoon cinnamon<\/li>\n
    • 1 tablespoon cold-pressed sunflower seed oil<\/li>\n
    • peels of 3 oranges and their juice<\/li>\n
    • 100 grams sulfite-free raisins soaked in water<\/li>\n
    • 100 grams broken walnuts<\/li>\n
    • 50 grams chopped hazelnuts + 50 grams chopped hazelnuts to cover the cake<\/li>\n
    • 750 grams diced apples cooked for a few minutes in a pan<\/li>\n<\/ul>\n

      [\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”15″ down=”15″][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”34796″ img_size=”600×600″ alignment=”center” onclick=”link_image” qode_css_animation=””][vc_separator type=”transparent” thickness=”10″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]Procedure<\/em><\/strong><\/p>\n

      Soak the oatmeal with the apple juice and when it has absorbed all the juice well, add the cinnamon, oil, zest of the oranges, a pinch of salt and blend it all with a blender.
      \nAdd the raisins, walnuts, and half the hazelnuts and mix. Add the apples to the mixture at the end.
      \nPour the dough into a cake pan with a hinged opening (24-centimeter diameter) and cover with the remaining hazelnuts. Bake at 160 degrees and bake for about 2 hours.[\/vc_column_text][vc_separator type=”small” position=”center” width_in_percentages=”yes” color=”#eaeaea” thickness=”1″ width=”100″ up=”50″ down=”50″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”2\/3″][vc_column_text]<\/p>\n

      CHOCOLATE MARONITA CAKE WITH FRUIT<\/strong> (vegan)<\/h2>\n

      [\/vc_column_text][vc_separator type=”transparent” thickness=”10″][vc_column_text]Ingredients<\/em><\/strong><\/p>\n

        \n
      • 600 grams of stale bread, preferably whole wheat or thousand-seed bread<\/li>\n
      • 100 grams sunflower seeds soaked in water (if using seedless bread)<\/li>\n
      • 300 grams of brown sugar<\/li>\n
      • 150 grams of cold-pressed sunflower seed oil<\/li>\n
      • 140 grams of bitter cocoa<\/li>\n
      • 1 teaspoon of cinnamon<\/li>\n
      • the zest of half an orange<\/li>\n
      • 900 grams of fruit (we use strawberries, loquats, peaches, pears, blackberries, apricots)
        \nIf the fruit is fresh cook it a little earlier and remove the juice<\/li>\n<\/ul>\n

        [\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”15″ down=”15″][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”34805″ img_size=”600×600″ alignment=”center” onclick=”link_image” qode_css_animation=””][vc_separator type=”transparent” thickness=”10″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]Procedure<\/em><\/strong><\/p>\n

        Soak the bread in cold water, squeeze it well and crumble it.
        \nMix bread with all dry ingredients (except fruit). Add the fruit at the end.
        \nPour the dough into a cake pan with a hinged opening (diameter 24 centimeters) and bake at 160 degrees for one hour.[\/vc_column_text][vc_separator type=”small” position=”center” width_in_percentages=”yes” color=”#eaeaea” thickness=”1″ width=”100″ up=”50″ down=”50″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”2\/3″][vc_column_text]<\/p>\n

        CARROT AND ALMOND CAKE<\/strong><\/h2>\n

        [\/vc_column_text][vc_separator type=”transparent” thickness=”10″][vc_column_text]Ingredients<\/em><\/strong><\/p>\n

          \n
        • 3 eggs<\/li>\n
        • 280 grams granulated sugar<\/li>\n
        • 270 grams of EVO oil<\/li>\n
        • 300 grams of type 0 flour<\/li>\n
        • 20 grams of cream of tartar<\/li>\n
        • 500 grams grated carrots<\/li>\n
        • lemon juice<\/li>\n
        • 50 grams chopped almonds<\/li>\n
        • 2 tablespoons chopped Cantucci cookies<\/li>\n<\/ul>\n

          [\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”15″ down=”15″][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”34815″ img_size=”600×600″ alignment=”center” onclick=”link_image” qode_css_animation=””][vc_separator type=”transparent” thickness=”10″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]Procedure<\/em><\/strong><\/p>\n

          Divide the eggs and beat the egg whites until stiff.
          \nBeat the oil and sugar together with the whips. Add the yolk of the eggs and beat with the whips for 2 minutes.
          \nMix the flour with the cream of tartar, adding it a little at a time.
          \nAdd the grated carrots with the juice of one lemon, then the almonds and finally the Cantucci.
          \nFinally insert the beaten egg whites.
          \nPour the ‘mixture into a cake pan previously lined with baking paper and scatter the chopped almonds.
          \nBake at 170 degrees for about 2 hours. Turn the cake upside down every 30 minutes.[\/vc_column_text][vc_separator type=”small” position=”center” width_in_percentages=”yes” color=”#eaeaea” thickness=”1″ width=”100″ up=”50″ down=”50″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”2\/3″][vc_column_text]<\/p>\n

          SARACENA CAKE<\/strong> (vegan)<\/h2>\n

          [\/vc_column_text][vc_separator type=”transparent” thickness=”10″][vc_column_text]Ingredients<\/em><\/strong><\/p>\n

            \n
          • 300 grams of buckwheat flour<\/li>\n
          • 15 grams of cream of tartar<\/li>\n
          • 100 grams chopped almonds<\/li>\n
          • 1 lemon (zest and juice)<\/li>\n
          • 60 grams sulfite-free raisins<\/li>\n
          • 3 tablespoons of EVO oil<\/li>\n
          • half teaspoon of cinnamon<\/li>\n
          • 350 ml apple juice<\/li>\n
          • blackberry jam<\/li>\n
          • 2 apples<\/li>\n<\/ul>\n

            [\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”15″ down=”15″][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”34821″ img_size=”600×600″ alignment=”center” onclick=”link_image” qode_css_animation=””][vc_separator type=”transparent” thickness=”10″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]Procedure<\/em><\/strong><\/p>\n

            Cut the apples into thin slices and soak them with lemon juice. Mix the flour with the cremortartar, almonds, raisins, cinnamon, grated lemon zest and a pinch of salt.
            \nBeat the oil with the apple juice and add all the ingredients a little at a time until smooth. Pour half of the mixture into the lined cake pan, spread a layer of jam
            \nand apples and repeat again. Bake at 180 degrees for about 30 minutes.[\/vc_column_text][vc_separator type=”small” position=”center” width_in_percentages=”yes” color=”#eaeaea” thickness=”1″ width=”100″ up=”50″ down=”50″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”2\/3″][vc_column_text]<\/p>\n

            BREAD, APPLE AND ROSEMARY CAKE<\/strong><\/h2>\n

            [\/vc_column_text][vc_separator type=”transparent” thickness=”10″][vc_column_text]Ingredients<\/em><\/strong><\/p>\n

              \n
            • 400 grams of stale Tuscan or homemade bread<\/li>\n
            • 800 grams of diced apples<\/li>\n
            • 150 grams granulated sugar<\/li>\n
            • 1 teaspoon of cinnamon<\/li>\n
            • the juice of one lemon<\/li>\n
            • 2 eggs<\/li>\n
            • 1 teaspoon vanilla sugar<\/li>\n
            • 80 grams of butter (high quality)<\/li>\n
            • 50 grams chopped almonds<\/li>\n
            • a few handfuls of chopped almonds to scatter on top<\/li>\n
            • finely chopped rosemary<\/li>\n<\/ul>\n

              [\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”15″ down=”15″][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”34828″ img_size=”600×600″ alignment=”center” onclick=”link_image” qode_css_animation=””][vc_separator type=”transparent” thickness=”10″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]Procedure<\/em><\/strong><\/p>\n

              Soak the bread in cold water. Cook the apples for about 10 minutes.
              \nSqueeze the bread well and crumble it into a container.
              \nAdd all the other ingredients and pour the mixture into a lined cake pan.
              \nFinally scatter the handful of almonds on top. Bake at 180 degrees for 40 to 45 minutes.[\/vc_column_text][vc_separator type=”small” position=”center” width_in_percentages=”yes” color=”#eaeaea” thickness=”1″ width=”100″ up=”50″ down=”50″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”2\/3″][vc_column_text]<\/p>\n

              SEMOLINA, HONEY AND DARK CHOCOLATE CAKE<\/strong><\/h2>\n

              [\/vc_column_text][vc_separator type=”transparent” thickness=”10″][vc_column_text]Ingredients<\/em><\/strong><\/p>\n

                \n
              • 2 liters of fresh whole milk<\/li>\n
              • 150 grams of mixed-flower honey<\/li>\n
              • 100 grams of granulated sugar<\/li>\n
              • 250 grams semolina<\/li>\n
              • 100 grams of high quality butter<\/li>\n
              • 4 eggs<\/li>\n
              • 1 lemon<\/li>\n
              • 1 sachet of baking powder<\/li>\n<\/ul>\n

                [\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”5″ down=”5″][vc_column_text]For the Chocolate Ganache:<\/p>\n

                  \n
                • 400 grams dark chocolate (minimum 72%)<\/li>\n
                • 400 ml fresh liquid cream<\/li>\n<\/ul>\n

                  [\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”15″ down=”15″][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”34839″ img_size=”600×600″ alignment=”center” onclick=”link_image” qode_css_animation=””][vc_separator type=”transparent” thickness=”10″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]Procedure<\/em><\/strong><\/p>\n

                  Bring the milk with the whole lemon zest and honey to a boil.
                  \nTurn off the heat, remove the zest and add the semolina, stirring vigorously with a whisk until it solidifies and the mixture begins to pull away from the sides of the pan. Let the semolina cool inside the pan, when it becomes warm add the previously beaten eggs and finally the baking powder.
                  \nBake at 180 degrees for 55 minutes. Remove from the oven and let the cake cool.
                  \nPrepare the Ganache by melting the chocolate in a double boiler and add the cream.
                  \nMix well and pour the Ganache over the cake with a spatula to coat the entire surface.
                  \nAllow to solidify for 15 minutes in the refrigerator and serve cold.[\/vc_column_text][vc_separator type=”small” position=”center” width_in_percentages=”yes” color=”#eaeaea” thickness=”1″ width=”100″ up=”50″ down=”50″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”2\/3″][vc_column_text]<\/p>\n

                  MOUNT CAPANNE CAKE<\/strong><\/h2>\n

                  [\/vc_column_text][vc_separator type=”transparent” thickness=”10″][vc_column_text]Ingredients<\/em><\/strong><\/p>\n

                    \n
                  • 450 grams of chestnut flour<\/li>\n
                  • 20 grams of cremortartaro<\/li>\n
                  • 275 grams of granulated sugar<\/li>\n
                  • 200 grams of EVO oil<\/li>\n
                  • 3 eggs<\/li>\n
                  • 300 grams of fresh whole milk<\/li>\n
                  • 300 grams of walnut kernels<\/li>\n<\/ul>\n

                    [\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”15″ down=”15″][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”34848″ img_size=”600×600″ alignment=”center” onclick=”link_image” qode_css_animation=””][vc_separator type=”transparent” thickness=”10″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]Procedure<\/em><\/strong><\/p>\n

                    Split the eggs and beat the egg whites until stiff. Beat the oil with the sugar.
                    \nAdd the yolk of the eggs and beat for 2 minutes.
                    \nAdd the sifted flour with the cream of tartar and milk from time to time.
                    \nFinally, beat the egg whites to stiff peaks. Pour the mixture into the wrapped cake pan and place walnut kernels in an even pattern to garnish the mixture. Bake at 175 degrees for 45 minutes, taking care to move it often to avoid burning the surface.[\/vc_column_text][vc_separator type=”small” position=”center” width_in_percentages=”yes” color=”#eaeaea” thickness=”1″ width=”100″ up=”50″ down=”50″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”2\/3″][vc_column_text]<\/p>\n

                    ROSE CHEESECAKE<\/strong><\/h2>\n

                    [\/vc_column_text][vc_separator type=”transparent” thickness=”10″][vc_column_text]Ingredients<\/em><\/strong>[\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”5″ down=”5″][vc_column_text]For the base:<\/p>\n

                      \n
                    • 360 grams of Cantucci or other finely chopped dry cookies<\/li>\n
                    • 250 grams of high-quality butter<\/li>\n<\/ul>\n

                      [\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”5″ down=”5″][vc_column_text]For the filling:<\/p>\n

                        \n
                      • 800 grams of dry cow’s ricotta cheese<\/li>\n
                      • 80 grams of powdered sugar<\/li>\n
                      • 2 teaspoons of vanilla sugar<\/li>\n
                      • 1 jar of rose jam<\/li>\n<\/ul>\n

                        [\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”15″ down=”15″][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”34854″ img_size=”600×600″ alignment=”center” onclick=”link_image” qode_css_animation=””][vc_separator type=”transparent” thickness=”10″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]Procedure<\/em><\/strong><\/p>\n

                        Mix the base ingredients and spread the mixture to the base of a wrapped cake pan (24-centimeter diameter) without creating a border and refrigerate for about 30 minutes.
                        \nFor the filling: drain the ricotta well and incorporate all the ingredients with an electric whisk, when it turns out a smooth mixture pour it over the cookie base. Keep in the refrigerator for at least 4 hours.
                        \nFinally, pour in the rose jam and spread evenly over the surface.[\/vc_column_text][vc_separator type=”small” position=”center” width_in_percentages=”yes” color=”#eaeaea” thickness=”1″ width=”100″ up=”50″ down=”50″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”2\/3″][vc_column_text]<\/p>\n

                        MYRTLE TIRAMISU<\/strong><\/h2>\n

                        [\/vc_column_text][vc_separator type=”transparent” thickness=”10″][vc_column_text]Ingredients<\/em><\/strong><\/p>\n

                          \n
                        • 250 grams of cow’s ricotta cheese<\/li>\n
                        • 150 grams of myrtle<\/li>\n
                        • 60 ml water<\/li>\n
                        • 110 grams fresh liquid cream<\/li>\n
                        • 8 ladyfingers<\/li>\n
                        • 3 tablespoons of powdered sugar<\/li>\n
                        • bitter cocoa powder<\/li>\n<\/ul>\n

                          [\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”15″ down=”15″][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”34860″ img_size=”600×600″ alignment=”center” onclick=”link_image” qode_css_animation=””][vc_separator type=”transparent” thickness=”10″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]Procedure<\/em><\/strong><\/p>\n

                          Process the ricotta cheese with the powdered sugar. Separately, whip the cream in a bowl.
                          \nGently incorporate the ricotta, mixing from the bottom up until creamy.
                          \nCombine the ‘myrtle water and dip the ladyfingers so they absorb the liquid.
                          \nPlace one soaked ladyfinger, divided in half, in the bottom of a small cup. Add a layer of previously prepared cream and lay another layer of ladyfingers soaked in the myrtle mixture.
                          \nCover the ladyfingers with another layer of cream and sprinkle plenty of cocoa on top.
                          \nLeave the myrtle tiramisu cups in the refrigerator for at least an hour and serve.[\/vc_column_text][vc_separator type=”small” position=”center” width_in_percentages=”yes” color=”#eaeaea” thickness=”1″ width=”100″ up=”50″ down=”50″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”2\/3″][vc_column_text]<\/p>\n

                          PISTACHIO FRANGIPANE CAKE<\/strong><\/h2>\n

                          [\/vc_column_text][vc_separator type=”transparent” thickness=”10″][vc_column_text]Ingredients<\/em><\/strong>[\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”5″ down=”5″][vc_column_text]For the base:<\/p>\n

                            \n
                          • 200 grams whole-wheat spelt flour<\/li>\n
                          • 50 grams of type 0 flour<\/li>\n
                          • 125 grams of high-quality cold butter<\/li>\n
                          • 120 grams granulated sugar<\/li>\n
                          • 1 egg<\/li>\n<\/ul>\n

                            [\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”5″ down=”5″][vc_column_text]For the filling:<\/p>\n

                              \n
                            • 150 grams of high-quality butter<\/li>\n
                            • 150 grams granulated sugar<\/li>\n
                            • 3 eggs<\/li>\n
                            • 75 grams of type 0 flour<\/li>\n
                            • 130 grams of finely chopped pistachios<\/li>\n
                            • 50 grams finely chopped almonds<\/li>\n<\/ul>\n

                              [\/vc_column_text][vc_separator type=”transparent” thickness=”10″ up=”15″ down=”15″][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”34866″ img_size=”600×600″ alignment=”center” onclick=”link_image” qode_css_animation=””][vc_separator type=”transparent” thickness=”10″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]Procedure<\/em><\/strong><\/p>\n

                              Mix the ingredients to make the base and lay in the bottom of a cake pan (24 centimeters in diameter).
                              \nAllow to rest in the refrigerator for at least 30 minutes. Prepare the filling by beating the butter with the sugar with an electric beater, then adding the eggs, flour and finally the almonds and pistachios.
                              \nBake at 180 degrees for about 30 minutes.[\/vc_column_text][vc_separator type=”transparent” up=”30″ down=”30″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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