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Thursday, February 11, 2016

Up, on the Monte Brè, Lugano, Switzerland

After  changing  two funiculars and about 10 minutes ride in total, finally you reach the top of the world :)

Well, not quite the top of the world but enough to see the lake and the valley. The view is spectacular. On a sunny day it should be something to remember forever.


Wednesday, February 10, 2016

Trip to Lugano, Switzerland

Disappointing: a small shopping street and the same waterfront that you can find anywhere else.

Tuesday, February 9, 2016

Red velvet cake - recipe (including photos)

As we don´t like to use artificial coloring, we used a natural one ingredient: the beetroot.

Ingredients for the red dough:
  • 150 grams of semi complete flour
  • 100 grams of fresh cream
  • 100 grams of mashed beetroot
  • 60 grams of sugar
  • 50 grams of butter
  • 2 eggs
  • 1 spoon with cocoa powder
  • 1 teaspoon with baking powder
  • salt

Ingredients for the filling:
  • 200 grams of mascarpone cheese
  • 100 grams of fresh cream
  • 50 grams of butter
  • 3-4 spoons with sugar
  • red candies

Prepare the dough:

Clean and mash the beetroot.

Mix the flour with the cocoa powder, the salt and the baking powder.

Separately beat the fresh cream with the butter at room temperature and the sugar.

Add the eggs one by one and incorporate them well.

Add the mashed beetroot and mix.

Add the flour/cocoa and mix slowly until well incorporated.

Grease a pan with some butter and add the composition.

Put it in the preheated oven at 180 Celsius degrees for 30-35 minutes or until ready.

Let it cool and then divide it in 3 equal parts.

Prepare the filling:

Beat the butter at room temperature for a few seconds.

Add the mascarpne cheese and mix until well incorporated.

Separately beat the fresh cream with the sugar and afterwards incorporate it in the butter/mascarpone composition.

Assembling the cake:

On a plate put one layer of dough, then the filling and continue like this until the last layer.

Cover the last layer and the entire cake with the remaining filling.

Above we added some red candies.

Keep it in the fridge for a few hours before serving it!


The original recipe can be found here


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