Autumn whimsy recipe, when the season changes.
Time for chestnuts and mushrooms, pumpkins and monstrous goblins… In no time, it’s Christmas.
Then we start to reckon with recipes that bring us to magical Christmas atmospheres…
With this dessert halfway between autumn and winter, in the warm colors of chocolate with the scent of cinnamon.
We begin a series of recipes that add to the previous ones, to best savor our traditions, to fill the house with scents and celebrate with thought.
Then small shiny decorations start to roam around houses, fabrics are renewed, lights change their intensity.
Even if there isn’t always time to manage the house at its best, small changes are good for the mood.
Even in the kitchen, you start to smell festive aromas, though in my kitchen scents often waft out, which, according to the neighbors, fill the air with goodness, this for me, is a great comment.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 619.90 (Kcal)
- Carbohydrates 70.21 (g) of which sugars 43.97 (g)
- Proteins 9.37 (g)
- Fat 32.45 (g) of which saturated 12.63 (g)of which unsaturated 1.98 (g)
- Fibers 20.78 (g)
- Sodium 43.88 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The creaminess of mascarpone blends with the taste of almond and coffee. To decorate the cake, I used unsweetened cocoa and sugar decorations.
- 3 eggs
- 3/8 cup sugar
- 1/3 cup flour
- 1/3 cup almond flour
- 3 egg whites
- 1 cup cup coffee (long and cold)
- 1 instant gelatin powder
- 3 egg yolks
- 1 cup mascarpone
- 3/4 cup sugar
- 2 3/4 tbsp water
- 1/4 cup dark chocolate (melted)
- 2 pinches ground cinnamon
- 20 amaretti cookies (dry)
Tools
Whisks or stand mixer… round baking pan and serving platter
Steps
Beat the sugar with the eggs until you get a frothy mixture, it will take about seven minutes…
After beating the eggs, gently combine the two flours and mix carefully.
Meanwhile, beat the egg whites until stiff and then add them to the mixture, place in a round pan about 10 inches and bake at 375°F until cooked.
While the base is baking, combine the sugar and water and bring to a temperature of 250°F on the stovetop at low heat; shortly before reaching the temperature, start the blender or stand mixer and begin to mix the yolks; add the sugar syrup slowly while mixing at medium-high speed, until you get a homogeneous and clear foam; soften the chocolate and add it to the pasteurized foam; mix well and …
Now also add the mascarpone and cinnamon and mix until you get a smooth and homogeneous mousse. Let it rest in the refrigerator until use.
Dilute the gelatin with the coffee, and let it thicken on the stove; pour over the surface of the base
Arrange the amaretti cookies as a frame for the gelatin…
At this point, pour the chocolate and cinnamon cream over the cake.
I decorated with unsweetened cocoa and golden stars, with small dots of color. Your autumn whimsy is ready!
For storage, use
The refrigerator; it is a dessert that is also well-suited to being frozen in single portions;
