Let’s Twist Again – Torta allo Yogurt Farcita

When I started this blog, I knew very little about baking. Obviously there had been a muffin disaster here and there and even an occasional somewhat ok cake. Yet in general me and flours didn’t really mingle on a very regular basis. Hence the very moderate baking skills.

One thing that I knew even less about than baking was Italian baking. Obviously I am still far from an expert (or even at a point when my success rate would clearly be above 50%) but I have seen an almost exponential increase in my experience due to my little blogging adventures. Based on those, I have learned that the fantastic Italian way of utilising little tricks to add to the flavour also applies to baking. At the outset many recipes seem fairly similar to their Finnish counterparts but there is usually always a little twist (or two) that takes the outcome to the next culinary level!

In today’s recipe the twist lies in yogurt that – combined with the lemon zest – gives the cake a lovely fresh yet rich flavour. My own little additional twist to the recipe was to add some blueberries on top of the cake which worked fabulously.

IMG_0852

Yogurt Cake

For the cake:

3 eggs

200 g sugar

1 small package of plain yogurt (~150 – 200 g)

210 g flour

zest of one (preferably organic) lemon

70 ml corn oil (or rapeseed oil)

1.5 tsp baking powder

a pinch of salt

For the filling:

200 g cream cheese

2 tbsp plain yogurt

200 ml (double) cream

40 g sugar

20 g powdered sugar

Start by preparing the cake. In a bowl, mix the eggs with the sugar (with an electric mixer) until you have obtained a light-coloured mixture (with some small bubbles on top). Stir in the oil, lemon zest and yogurt. In a separate bowl, combine the flour, baking powder and salt. Start adding the flour mixture into the rest of the cake dough in moderate quantities whilst mixing until the dough has a nice, smooth, non-lumpy texture. Pour the dough into a cake tin (buttered and floured) with a diameter of about 26 cm. Bake in the oven at 160C for about 30 minutes.

When waiting for the cake to bake, you can prepare the filling. Whip the cream with the sugar (by using an electric mixer) in a bowl. In a separate bowl, mix the cheese with the yogurt and powdered sugar. Add the whipped cream into the mixture and continue to mixing (carefully) to achieve a smooth filling. Place the bowl in a fridge.

Let the cake cool down. Cut it into two halves (lengthways). Spread the filling onto one of the halves and place the other half on top of it. Decorate with powdered sugar (and e.g. fresh berries if you like) and serve.

Advertisements

The Heavy Weight Champion – Torta di Limone

As I think I mentioned earlier, in addition to my more and less successful cooking adventures in my own kitchen, I recently also took a series of Italian cooking classes. And I certainly learned a lot! Now I am more familiar with the culinary differences between different Italian regions and have a nice collection of fab recipes from many of them. I also discovered that with my limited patience I am not a big fan of making fresh pasta – at least if it doesn’t include any filling (poor effort/ added flavour ratio compared to nice dry pasta IMO). And to my utter amazement I concluded that my baking skills really are improvable!

In fact I might go as far as to suggest that I am finally over my trauma of torta della nonna as I think I now know what went wrong. When making a custard containing eggs/ egg yolks, you need at least 10-15 minutes of stirring it on a low heat for it to thicken. This same gem of information is needed with today’s recipe (one from my cooking classes): an Italian lemon pie. I have eaten different versions of this pie before and it has long been one of my favourites. I’m not even sure which country can actually claim to be the originator of this splendido concept of combining a hearty crust with a fresh lemon custard filling and a smooth meringue topping. However, I can safely say that this is certainly the best one out of the wonderful bunch of lemon pies that I have ever eaten.

The secrets of this recipe are very simple: gigantic quantities of butter and sugar. Yet due to the freshness of lemon, there is a lightness of flavour in this pie even though it probably contains more calories than… well, than you really care to think. On the other hand, although this pie tastes simply fantastic, it is so heavy that it is quite challenging to consume it without a considerable group of sweet teeth available. Hence, since my household is fairly limited in its size, the pie that I made this time ended up making quite an impressive and successful tour around Helsinki area by visiting five different locations before it was finally completely eaten..!

Lemon Pie

Serves: Many (depending on the size of their sweet teeth)

For the crust:

250 g flour

200 g butter

2 tbsp sugar

3 tbsp lemon juice

~1 tsp salt

For the custard:

6 egg yolks

125 g sugar

1 tbsp potato starch

150 g butter

2 tsp grated lemon zest

5 tbsp lemon juice

For the meringue topping:

6 egg whites

1 tbsp lemon juice

200 g sugar

salt

Combine the flour, 175 g butter, the sugar, the lemon juice and salt and stir until you have obtained a soft pastry. Leave it to rest for a half hour. On a floured surface, roll out the pastry to a circle about 0.5 cm thick. Move it into a pie dish/ mold so that the sides of the pastry are about 3 cm high. Melt the rest of the butter and pour it onto the pastry. Cover it with a piece of parchment paper and add some dried peas/ beans/ lentils on top of the paper. Bake in the oven at 200C for 15 minutes. Take the crust out of the oven and remove the parchment paper and the dried peas/ beans/ lentils. Return the crust into the oven and continue baking it for another ~10 minutes. Let it cool down.

Prepare the custard: mix the egg yolks with the potato starch and the sugar in a saucepan. Combine the butter (in small pieces), the lemon zest and lemon juice. Place the pan on a medium heat and stir continuously until the custard thickens (it can take 10-15 minutes). Remove it from the heat and once slightly cooled down, pour it onto the pie crust.

Whisk the egg whites with a pinch of salt and the lemon juice until you have obtained “soft peaks”. Add the sugar and continue whisking a little bit until the mixture is smooth and easy and firm enough to apply on top of the pie. Bake the pie in the oven at 225C for about 10 minutes until the meringue has obtained a golden colour.

Music to Tastebuds – Rosette con Pane alla Menta e Limone

One of the disadvantages of living in a city apartment is that there is a fairly limited amount of space available for your pots, kitchen utensils and gadgets. At least if you prioritise things like a dining table and living room sofa over them. I still possess items such as a wok pan that I don’t really use since due to its enormous size, you can only wash it in a bathtub. Yet in general, I try to limit my kitchenware to mainly essentials.

That being said, I have now identified a new must-have: a mandolin. Obviously I mean the slicer, not the instrument although nice music to accompany your cooking can sometimes be quite essential too! This fabulous zucchini dish alone – from the July edition of La Cucina Italiana – justifies the investment of money and space in this utensil (even if I have to ditch the wok giant, which may not be such a bad idea anyway…).

The process of this recipe is quite simple: you slice the zucchini with your mandolin, shortly precook the slices to make them soft enough for rolling, wrap and bake them with a superbly flavoursome filling and finally accompany with the perfect match of parmesan mayonnaise. The end result will be music to your tastebuds!

I came up with a neat trick for the breadcrumbs since I do not often have old white bread at home and the right kind of breadcrumbs are as essential for the success of this recipe as the mandolin: I bought one wheat roll, halved it, grilled the halves in the oven to dry them and finally blended them into crumbs.

Zucchini Rolls with Bread, Mint and Lemon

Serves 4

400 g zucchini

100 g breadcrumbs/ 1 wheat roll dried and crumbled

100 g mayonnaise

parmesan, grated

1 tbsp (strong) mint, chopped

zest of ½ lemon, grated

olive oil

salt

To make the filling, mix the breadcrumbs, lemon zest, mint, a pinch of salt and 60 g olive oil in a bowl.

For the accompanying sauce: In a separate bowl, combine the mayonnaise with 40 g of the parmesan and 10 g hot water.

Cut the zucchini lengthways into thin slices (by using the mandolin if possible). Cook them in boiling water for 1 minute, drain them and put them in cold water. After that drain and dry the slices.

Take two zucchini slices at a time and place them in an adjoining “line” (one on top of the other for a few centimeters) to obtain a “slice” of double length. Add the breadcrumb filling on top of the zucchini slices and gently wrap the zucchini slices to form a roll. Repeat until you have used all your zucchini.

Take an oven tray and cover it with a parchment paper. Place the zucchini rolls on it and sprinkle them with some grated parmesan and a trickle of olive oil. Bake in the oven at 180C for 5-8 minutes. Serve immediately with the parmesan mayonnaise.