Capresina

The Capresina or Torta Caprese is a typical neapolitan cake, from the island of Capri. The main ingredients are chocolate and almonds; the absence of flour makes it quite short but crunchy on the outside and juicy on the inside.

La Capresina o Torta Caprese è un tipico dolce napoletano, più precisamente dell´isola di Capri. Gli ingredienti principali sono il cioccolato e le mandorle; l´assenza di farina lo rende piuttosto basso, ma croccante fuori e morbido dentro.

Ingredients:

300 gr. ground almonds

200 gr. sugar

250 gr. butter

250 gr. dark chocolate

5 eggs

icing sugar

Procedure:
Melt the chocolate in a bain-marie until smooth and with no lumps. In a mixer beat the butter with the yolks. and half the sugar; add the chocolate and the almonds. Whisk the egg whites until stiff whilst adding the rest of the sugar. Add the whites to the rest of the mixture and stir gently. Put the batter in a cake mould lined with baking paper and bake at 180°C for about an hour. Let it cool and cover with icing sugar.

Ingredienti:

300 gr. di mandorle tritate

200 gr. di zucchero

250 gr. di burro

250 gr. di cioccolato fondente

5 uova

zucchero a velo

Preparazione:

Sciogliere a bagnomaria il cioccolato finché liscio e senza grumi. Con un mixer, sbattere insieme il burro, i tuorli e metà dello zucchero; aggiungere il cioccolato e le mandorle. Montare gli albumi a neve aggiungendo il resto dello zucchero. Unire la neve al resto del composto e mescolare con delicatezza. Versare l´impasto in una tortiera foderata di carta forno e infornate a 180°C per circa un´ora. Lasciar raffreddare e cospargere di zucchero a velo.

Do you like my cake mould? It´s the one from Konstantin Slawinski. So cool!

Vi piace la mia tortiera? È quella di Konstantin Slawinski. Fantastica!

Enjoy

Godetevela

❤

Martina

Carrots for horses

I love animals, I love all animals. 

Well maybe I am not that fond of snakes and insects which sting, but I would never kill them, I would rather go for a major rescue action involving a jar and a piece of paper : D

In our family we always had animals and as a child I never thought that people treated animals differently than we did, that people could also be so cruel. I don´t mean to be a fake moralist: I do eat meat, wear leather and fur, and take medicines when I am sick, still I do not agree with vivisection, animal experimentation, whale/shark/dolphin fishing, hunting and poaching, dog fighting and dog hunting (such as in Ukraine), battery poultry, and any other terrible practice against animals. One more thing, I hate circuses with trained animals.  

We have had dogs, cats, fish, and horses and it´s to these wonderful creatures that I want to dedicate this post with a carrot and almond cake, which I am sure they too would appreciate!

I have been very lucky to get to know two amazing horses during my riding career: Krokus which was a marvellous and strong Belgian stallion we used to call "the Emperor", and Landwind, a beautiful and kind  Oldenburger gelding. Unfortunately Krokus passed away two days ago, he was 25, and had a great life, but Landi still fills my riding moments with happiness!

I love them because not only are they incredibly graceful creatures but also great friends...

Enjoy ♥

Martina

Respect all animals!

Any sane person loves chocolate

Someone once said: "There's nothing better than a good friend, except a good friend with chocolate."
 

Well in that case I guess I've been my boss' best friend today! As he had kindly wished I baked some brownies especially for him and I really made his day - and probably the one of his dentist too.

As a matter of fact my brownies are really good. I got the recipe from a dear lady named Bitti, but have already modified it to make it my own. Try it, I promise you'll be successful and satisfied...

Ingredients:

375 gr. dark baking chocolate

250 gr. margarine or butter

200 gr. sugar

200 gr. chopped hazelnuts or almonds

80 gr. spelt flour

5 eggs

Procedure:

In a small sauce pan, on low fire, melt the chocolate with the margarine and sugar. Then let it cool down for 10 minutes. At this point add the chopped hazelnuts, flour and eggs. Beat the mixture and don't let the eggs cook. When smooth put the batter in a baking tray with baking paper and in the oven at 180° C for exactly 20 minutes.

Once it's ready I suggest to eat it at room temperature with a dust of confectioners' sugar and a cup of black tea. Mmmmm it's so creamy and chocolish.

Forget love... I'd rather fall in chocolate! 

♥ Martina