DESSERTS

BREAD CAKE
Ingredients for 6 people:
1/2 kilo of stale bread

3/4 litres of milk

3 eggs

3 apples

4 tablespoons of sugar

butter
flakes

lemon peel

Soak the stale bread in milk, breaking it into small pieces. Peel the apples, cut into small pieces and add them to the soaked bread. Grate the lemon peel, add the beat eggs and 2 tablespoons of sugar. Mix the dough well, pour it into the buttered cake pan, sprinkle sugar on the surface and add the butter flakes. Cook in warmed oven for 30-40 minutes.

Bread and Chocolate Cake
Ingredients:
Dried bread gr. 200

macaroons gr. 200

Sugar gr. 150

Eggs 2

Cream gr. 200

Milk gr. 150

Yeast 1 package

A pinch of salt
Break the stale bread into small pieces and soak in milk for a couple of hours, then beat with the macaroons. Add the well whipped sugar with the eggs, yeast and salt. Add the chocolate, melted with the cream.
Bake for approximately 30-40 min. at 170 degrees
Cool and serve with confectioner’s sugar and cream whipped half way.

CHOCOLATE CHIP BISCOTTI
3 eggs

250 gr. of cane sugar
2
5 gr. honey
300 gr. butter

450 gr. four

1 package of yeast

lemon peel

a pinch of salt

200 gr. chocolate chips
beat butter and sugar until the sugar turns into a foam, mix in the eggs, four, yeast and herbs. Lastly, combine the chocolate chips.
Using a tablespoon or a confectioner’s pouch, make some tips on parchment paper that, while baking, will expand and assume the shape of round biscotti.
Bake at 180° for approximately 15-20 minutes or until they reach the desired colour.

FOR THOSE WHO PREFER NO FLOUR

QUEEN MARGARET’S CAKE
300 gr. cane sugar

4 eggs
250 gr. butter

300 gr. potato flour

lemon peel

yeast

vanilla

a pinch of salt

confectioner’s sugar to garnish
whip sugar and butter until you get a foamy mixture, add the eggs and continue to whip.
Then add the potato flour and the herbs. Bake at approximately 180° for approximately 40 minutes and test the cake with a toothpick. Insert the toothpick into the middle of the cake; if it comes out clean, then the cake is ready.

HAZELNUT AND CHOCOLATE CAKE
6 eggs

250 gr. of cane sugar

200 gr. of dark chocolate

100 gr. butter
100 gr. potato flour

100 gr. hazelnuts

yeast 1 package

a pinch of salt
whip eggs and sugar and, at the same time, melt butter and chocolate in a double boiler or in the microwave;
once melted, add the eggs and blend in the rest of the ingredients.
Cook at approximately 170° for at least 45 minutes

CHESTNUT CAKE
500 gr. chestnut flour

200 gr. cane sugar

2 tablespoons of cocoa

2 eggs

200 gr. vegetable oil

500 gr. milk

yeast 1 package

1 flat teaspoon of baking soda

lemon peel

a pinch of salt
mix eggs and sugar until they turn foamy, add the oil, chestnut flour and then milk,
then add the rest of the ingredients.
Cook at 180° for approximately 50 minutes