Biffy Cliro Capton Piano Notes

Amore è... una torta!

At S. Valentino, who could not present a cake that speaks of love ... and here it is a beautiful cake filled full of red hearts and passion. But this is a special cake, a cake about two loves ... No, do not betray my husband, he is the sunshine of my life, the inspiration of all my days, my safe haven and this cake is only and always for him. The other love I am referring to is the love of cake decorating that just started with this: This fact is my first decorated cake!! I have now prepared two years ago when I decided to try my hand at decorating for the first time with Marshmallow Fondant (MMF). Since then, this passion with me and allowed me to give surprises and smiles to many members of my family. I like to design the cake to create it in my mind, I think, to guess the needs of those who receive ... Then you need the realization: the initial excitement, fatigue during the journey, the fear of failure ... At the end always swear to myself that is the last time, but after a few days I start to fantasize about the next cake. By the way, I gotta go, I think a new pie ...

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sponge

6 eggs, 250 gr. flour, 200 gr. sugar, 1 tablespoon baking vanilla. Beat the egg whites until stiff and set aside. Whip the egg yolks with sugar until mixture is puffy and fluffy. Gently add the egg, flour and baking powder. Place the mixture into a greased and floured cake tin and bake at 180 degrees for 30 minutes.

CHANTILLY CREAM 1 / 2 cups milk, 4 egg yolks, 4 tablespoons sugar, 4 tablespoons of flour, 250 ml of cream.
Pour all ingredients (except cream) and cook in the Thermomix VEL 4 80 ° 10 min. Whip the cream and add the cream (after made it cool) being careful not to take it apart.

MARSHMALLOW FOUNDING

Marshmallow 150 g, 330 g of sugar, 3 tablespoons of water.
Melt marshmallow candies in a water bath by adding 3 tablespoons of water. When they are melted remove from heat and add the powdered sugar, stirring the mixture. Then you have more icing sugar on the pastry, pour the mixture and cover with another sugar. Work the mixture with your hands by absorbing all the sugar until it forms a ball rather elastic. Wrap with plastic wrap and let it rest outside the refrigerator for 24 h before use.