Ingredients
250 ricotta cheese
50 Mg milk
2 eggs
250 gr. type 00 flour
50 gr. potato starch
180 gr sugar
1 baking powder for sweets
brown glazed

Proceedings
Start by combining ricotta and sugar in a bowl and mix well, then add also the eggs and milk.

Now join the time type 00 flour, potato starch and sifted yeast. Mix all until the mixture is homogeneous.

At this point, join the brown to pieces and mix well.

Pour in a mould already buttered and floured and let cook 180° for about 40 – No.

Once baked, let it cool completely and serve it with a dust of icing sugar.

Conservation
The ricotta and brown cake is preserved for a couple of days covered with film.

Let’s start now!

Ingredients
250 ml liquid fresh cream
brown scrap
50 gr. icing sugar
meringue drops

Proceedings
The process to prepare your glasses is really easy and fast, you will just have to 5 minutes to have a dessert to lick the mustache!

First prepare the chantilly cream, then mount the 250 ml cream with 50 gr of icing sugarWhen she’s ready to put her in the sac a few.

Now you can start creating the glasses, put the first layer of brown, then a layer of cream, some drop of meringue and repeat until the glass is ready. 

Finish with a few pieces of brown and a few drops of meringue.

Here’s your dessert!

Conservation
You can store your glasses in the refrigerator, closed with film, for a couple of days.

Ingredients
200 gr rice
850 Mg milk
180 gr sugar
3 eggs
lemon peel
mixed candied fruit

Proceedings
First boil milk with lemon peel and rice for about 15 minutes, then remove the lemon and cool.

Meanwhile, whip the eggs with sugar until you get a foamy and clear mixture. mixed candied fruit and love well.

Now add the whole with rice and pour into a mold covered with baking paper.

Cook to the 180° for about 40 – No.

Your rice cake is ready to be enjoyed, you can serve it with some icing sugar.

Conservation
Rice cake with mixed candied fruit is kept under a glass bell, fresh, for about 2-3 days.

Put the apron on and start!

Ingredients
200 gr of type 00 flour
250 ml white yogurt
180 g of sugar
50 gr of butter
2 eggs
1 sachet of baking powder
1 pinch of salt
cedar candied

Proceedings
Preparation of plumcake with yogurt and cedar candied it is really easy and super fast, in a few minutes you will have a soft and tasty dessert!

First take the whole candied cedar and cut it to small pieces, we will use it later.

Now mount the eggs and sugar until you have a clear and foamy mixture.

Add melted butter, yogurt (at room temperature, I recommend!) and the cedar candied cut into small pieces and mix very well.

Finally, just at a time add to your mixture the pinch of salt, flour and sifted yeast.

Your plumcake is ready to be poured into the already buttered and floured mold, leave it in the oven 180° for about 40 minutes ( always try the stecchino!).

Before removing it from the mold, let it cool completely.

Your plumcake with yogurt with the candied cedar is ready to be enjoyed in company!

Conservation
The plumcake is kept closed with the film for about 5-6 days.

Ingredients
For the base
250 gr cookies
125 gr butter

For the filling
750 gr fresh cheese spreadable
170 ml fresh cream
80 g sugar sowing
8 gr food jelly in sheets
figs whole candied

Proceedings
We start to prepare cheesecake from the base. Tritate the cookies with the mixer and in a bowl mix them with melted butter. Then place the mixture on the bottom of a mold with zipper and level it for good.

Meanwhile put the soaked gelatin in cold water. Now in a bowl, put the fresh cheese, 150 gr of cream and sugar until the mixture is well mixed.

Heat the remaining cream and add the well-stripped gelatin, turn until it is completely dissolved. Once cooled, add the pieces of fresh cheese, add the pieces of the cream. figs candy and stir well.

Pour the mixture on the basis of cookies and let it rest in the fridge for at least 4 hours.

Once ready, unform it and serve it with some fig whole candied.

Conservation
The cheesecake with candied figs is kept in the refrigerator for about 3-4 days.

With our recipe you will have a very easy Soft dessert and soft, perfect for every occasion.

Ingredients
250 gr dark chocolate
100 gr butter
4 eggs
170 gr sugar
1 abundant spoon of flour ’00
whole red pears candied

Proceedings
Prepare the chocolate cake with the candied pears is really a game for boys! In a few minutes you will have a sweet that will sprinkle an inviting and irresistible scent.

First take the whole red pears candied and cut them into small pieces and keep them aside.

Now let melt the dark chocolate and butter to the bain-marie, you will get a homogeneous and creamy compound.

So mount the eggs with sugar until they are clear and foamy. 

Once the mixture of butter and chocolate will be intiepidito add the sifted flour mixing well.

Now add chocolate mixture to whipped eggs by amalgam from the bottom upwardsThen add the pieces of candied pear and stir well.

You can pour the mixture into the already buttered and floured baking tray.

Baked in 180° for about 30 minutes (make the test with the stecchino, the center of the cake will have to remain soft).

Your cake is ready to be garnished with some whole candied pear and a dusted icing sugar.

Conservation
Chocolate cake with red candied pears is preserved for about 3-4 days.

Ingredients
2 eggs
200 gr. icing sugar
500 gr. type 00 flour
250 gr butter
cherries Red or green Candied

Proceedings
The preparation of cookies with candied cherries is fast and very simple.

First, add the sifted flour and butter to small pieces and mix well, then add the icing sugar and the two eggs. Mix well until you get a homogeneous dough.

Form a panetto, cover it with the film and let it rest in the fridge for at least half an hour.

Take the dough, with a small bowl, spread the cookie and make the cakes with the moulds. Red or green candied. Now bake and let cook 180° per 15-20 minutes, until they’re golden.

Here are your cookies ready, they will definitely be delicious!

Conservation
Your cookies can be stored in a sealed jar and lined with baked paper.

Let’s start now!

Ingredients
250 gr. type 00 flour
150 gr sugar
250 ml liquid fresh cream
3 eggs
1 baking powder for sweets
mixed fruit whole candied

Proceedings
First, mount sugar with eggs until the mixture is foamy and clear.

Add the flour and yeast sifted and stir without creating lumps.

Now put on the cream until stiff well firm and add it to the compound with eggs with movements from the bottom upwards.

Pour the mixture into a zipper mold and let it cook 180° for about 40 – No.

Once cooled you can cut it and make it at your liking (with cream, pastry cream, chocolate cream, chantilly cream) and decorate it with the mixed fruit candied.

Conservation
The molly cake is preserved, covered with film, for a couple of days.

Ingredients:
160 gr flour
2 eggs
120 gr sugar
125 gr.
40 ml oil seeds
½ sweet powder yeast bag
breadcrumbs aroma

Proceedings:
The procedure of this recipe is really easy and fast, you will have your “mini panettoni” ready in a few minutes and you will make a figurone!

First, put the eggs in sugar, they will have to become clear and foamy. Add the oil, yogurt and the aroma to the bread-tree taste and mix well, then add the flour and yeast sifted and amalgamated.

Insert the dough into the formines and baked in 170° for about 20 – No.

Here you can add your Christmas cakes. If you want, in the dough, you can add orange candied and the raisin.

Conservation:
Your muffins are stored for a couple of days under a glass bell.

Then let’s start!

Ingredients:
75 gr. type 00 flour
75 gr. starch potatoes
5 eggs
150 gr sugar
½ baking powder bag
aroma cream

Proceedings:
Start by whipping eggs with the aroma to the cream taste and sugar, the mixture will have to become clear and beautifully squeezed.

Then add little to the time type 00 flour, potato starch and the sifted yeast and amalgamate from the bottom upwards.

Once the mixture is homogeneous, pour it into the already buttered and floured tortier.

Cook in a 160° for about 50 – No.

Once the sponge cake, let it cool completely before cutting it and making it as you like.

Conservation:
Yours sponge cake is preserved wrapped by film for 2-3 days at room temperature.