COFFIN CAKE
Viola Catoni II B Scientifico
Here'a a pretty cool and easy recipe
INGREDIENTS:
100 g Jam
350g Sponge cake
Frosting:
150 g dark chocolate
125 ml dream
25 g glucose
Draw a coffin on the cardboard and use it to cutthe sponge cake. Spread the jam on the coffin.
Put the coffin on a wire rack and start to
prepare the chocolate frosting: warm the cream and, when the it is hot, remove it from the fire and add the glucose and the dark chocolate. Mix the cream until homogeneous.When the glaze is ready, put it on the coffin.
Enjoy it!
CHEESECAKE
Alessia Giordani II B ScientificoWith a creamy top and buttery biscuit base, who can resist this classic dessert?INGREDIENTS FOR THE BASE:
150 g Digestive Biscuits
80 g Butter
Cane-sugar 2 tbls
INGREDIENTS FOR THE CREAM:
Corn starch 20 g
juice of half lemon
2 whole eggs and 1 yolk
Sugar 100 g
vanillin
Philadelphia cheese 600 g
Cream 100 ml
Sour cream 200 ml
confectioner's sugar 2 tbls
Crush the biscuits with the cane-
sugar in a food processor; tip into a bowl with the melted butter and mix well. Put the biscuits into the base of the cake tin, covered with bakng paper.Press on the baseand on the sideswith a spoon. Chill for 30 minuts.
Pour 2 whole eggs and a yolk in a bowl, add the sugar and mix until creamy.
Add Philadelphia and mix to create a homogeneous cream. Pour the
lemon juice into the cream. Put the cream on the base and cook it in the oven (180°) for 30 minutes. While the cheesecake is cooking, prepare the frosting: mix the sour cream and the confectioner's sugar. Cover the cheesecake
and put it in the oven for 5 minutes (180°).
