Trick or treat??
Perhaps the ghost .... a sweet heart
One American tradition that now has found "home" here too.
carved pumpkins, cookies with faces monstrous spider cakes, chocolate hats ..... candles, terrifying shadows, cobwebs .... costumes, ghosts, witches and skeletons ... for a night of fear: trick or treat??
carved pumpkins, cookies with faces monstrous spider cakes, chocolate hats ..... candles, terrifying shadows, cobwebs .... costumes, ghosts, witches and skeletons ... for a night of fear: trick or treat??
It has become the party of children, but next to a beautiful tradition almost carnival, we discover a shameful and horrible, and I will make an appeal that goes beyond our world of foodblogger: protect cats BLACKS !!
These poor animals, which oltrettutto are beautiful, it seems to be used for esoteric rites or revels in the macabre Halloween . Luckily just in some cities la notte di Halloween vengono organizzate ronde di volontari per proteggere questi felini; infatti, sembra che la richiesta di gatti neri prima del 31 ottobre, da alcuni anni sia aumentata esponenzialmente e pare che dopo i gatti vengano abbandonati, spesso in condizioni pietose.
These poor animals, which oltrettutto are beautiful, it seems to be used for esoteric rites or revels in the macabre Halloween . Luckily just in some cities la notte di Halloween vengono organizzate ronde di volontari per proteggere questi felini; infatti, sembra che la richiesta di gatti neri prima del 31 ottobre, da alcuni anni sia aumentata esponenzialmente e pare che dopo i gatti vengano abbandonati, spesso in condizioni pietose.
Una Sacher spettrale
Ingredienti per il pan di spagna (ricetta Austriaca):
1 bustina di lievito per dolci 1 bustina di vanillina 100 g tuorli d'uovo albumi montati a neve 150 g miele di acacia
150 g zucchero a velo
150 g butter 250 g dark chocolate 70%
100 g almond flour
manitoba
20 g cake flour 50 g OO
Far citura: 1 / 2 jar of jam Apricot Glaze
:
50 g honey
250 ml cream 150 g dark chocolate 85%
For the ghost of sugar paste: 250 g icing sugar sugar icing taste 25 g honey 3 / 4 drops of water 15 g egg white (about 1 / 2 white)
1 bustina di lievito per dolci 1 bustina di vanillina 100 g tuorli d'uovo albumi montati a neve 150 g miele di acacia
150 g zucchero a velo
150 g butter 250 g dark chocolate 70%
100 g almond flour
manitoba
20 g cake flour 50 g OO
Far citura: 1 / 2 jar of jam Apricot Glaze
:
50 g honey
250 ml cream 150 g dark chocolate 85%
For the ghost of sugar paste: 250 g icing sugar sugar icing taste 25 g honey 3 / 4 drops of water 15 g egg white (about 1 / 2 white)
Mix the sugar paste, lavorarala on a plane with baking paper, until no longer sticky. Refrigerate for at least 1 / 2 hour.
Whisk together the melted butter, powdered sugar and honey, in order to obtain a homogeneous mixture that resembles a salve. Melt the chocolate in a double boiler and when cooled add it to the butter mixture. Sift together the flour (except the almonds), baking powder and vanilla, add to the mixture and then add the ground almonds. Last put the egg whites until stiff. Bake at 18th ° C for 45 m '.
Cut the sponge cake in half and fill with apricot cofettura.
Meanwhile, soak the chocolate, cream and honey poured over cake and refrigerate for 1 / 2 hour, with the remaining cooled chocolate Sacher write with the help of a pastry bag.
Prepare the dressing for the Sacher, sotttilmente spreading sugar paste with a little icing eyes and good Halloween everyone!!
Whisk together the melted butter, powdered sugar and honey, in order to obtain a homogeneous mixture that resembles a salve. Melt the chocolate in a double boiler and when cooled add it to the butter mixture. Sift together the flour (except the almonds), baking powder and vanilla, add to the mixture and then add the ground almonds. Last put the egg whites until stiff. Bake at 18th ° C for 45 m '.
Cut the sponge cake in half and fill with apricot cofettura.
Meanwhile, soak the chocolate, cream and honey poured over cake and refrigerate for 1 / 2 hour, with the remaining cooled chocolate Sacher write with the help of a pastry bag.
Prepare the dressing for the Sacher, sotttilmente spreading sugar paste with a little icing eyes and good Halloween everyone!!
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