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Almond Cake with Peaches Amaretti Savoiardi

Here you are my forte summer .... I know, I should propose it a couple of month ago and not when the summer (and especially, the season of peaches) draws to a close! Only this summer was unusual for me to delayed and, in the sense that I'm just enjoying the end of August. At most, keep the good for next year!

This is an easy cake to do (a test dummies), the guaranteed result and most importantly delicious! The recipe appeared in the July issue of Salt & Pepper in 2005 and since then every summer and I am referring Very often, those who test me every time a recipe calls ... you have no idea how many times I've copied that page!
But 'nuff said ....

fish cake with Amaretto & Savoy
For 8 people

Yellow peaches 800g 200g 150g
Sardinian Savoyard soft Amaretti di Saronno

80-3 eggs 100g sugar (*)
100g sliced \u200b\u200balmonds

Preheat oven to 180 ° C. Pour boiling water over peaches and let stand for one minute. Peel, remove core and slice the flesh into small-medium (I do it directly in the bowl that I use to prepare the dough so the juice recovery even peaches). Crumble the macaroons and biscuits into large pieces and add to peaches. Add the egg yolks and sugar and mix. Whisk the egg whites until they are firm to the mixture and mix gently. Pour into a mold round by 24-26cm in diameter lined with parchment paper and sprinkle with plenty of sliced \u200b\u200balmonds. Bake for 45 '(toothpick test). Allow to cool before you unmold the cake.

(*) The original recipe is about 120g of sugar per 100g and 20g of the mixture used to coat the buttered pan. I think it is too much and I will use only 80g, 90g maximum. However I would use not more than 100g.

E 'excellent lukewarm served with ice cream or unsweetened yogurt with sour cream. A smile

better late than never,
D.

Gay Sauna Cruising Etiquette

& Jelly Apples & Peppermint

After filling the basket came the moment of existential question of the typical post-harvest ... "and now what do I do with all this fruit and ???"..... without resorting to too my fantasy my answer was: "simple, jam !"....

I'm not a fan of the jam ... I eat very little .... I'm not even a fan of jellies, I eat even less ... so why am I bothered, since between peel and clean the fruit and wash and sterilize the jars, this is not exactly a small job?! Because what I like much is the feeling I get when I go into the pantry and find a nice band of jars of all shapes and sizes who speak different colors and scents of summer ... the sun and blue sky. I do not know how to explain it is possibly an ancestral feeling ... but "my jars" make me feel at home, safe and secure.
Then this year are no longer my own but our ..... and it is nice to say .... our jars ....

For this recipe I was inspired by several books, one for all is to Chistine Ferber, Mes Confitures , my favorite.

JELLY APPLES & PEPPERMINT

1.5 kg apples (I used those in my garden, but the rabbit Granny Smith)

1.5 L Water

500-750g sugar juice of 1 lemon

1 bunch mint

Wash in cold water and apples without peeling them, divide them into quarters cored. Put them in a pot, cover with water and bring to a boil over medium-high heat. Turn down and let simmer for 30 ', or until apples are cooked. With a fork, a spoon and crush well in order to obtain a puree and add the sprig of mint and leave to stand for 15-30 '. Now pick the juice, filtering out the fruit through a sieve with a dense grid by pressing lightly but not too much otherwise the jelly will be opaque. If you want to get a nice clear jelly, strain a second time using the colander lined with cheesecloth.

To prepare the gelatin in a saucepan combine 500-750g of sugar (the amount depends on your personal taste) for every liter of juice and lemon juice. Bring to a boil over medium-high heat and boil for 10-15 'minutes. Check the freezing point. Place a few mint leaves in each jar (sterilizzato!) and when the jelly pot and is ready to close immediately and wait to form a vacuum. When

gelatin is almost solidified, invert a few times to distribute the mint leaves.

I filtered twice, but next time I'll do it once.
This jelly is really good and the mint helps to break the sweet note. It can also be used to polish the fruit tarts or apple, in which case maybe you should leave it natural without the addition of mint, or spice it, nothing prevents another way ....

A smile under glass
D.