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pistoccu Quartu S. Elena

Pastry Sarda? Well yes ... even you! Every time I think about how many Sardinian sweets and I still want to make me a little anxiety is ..! Our pastry is so broad that it will take years to exhaust the recipes! Today I present to you

pistoccu Quartu! The piscoccu incappau (Glass) is a sweet very soft (like a sponge cake) covered with a thin crispy crust of icing! This cake is also found in other parts of Sardinia but what I present here is prepared only Quartu S. Elena and is frosted with mesu punctuality (cooked sugar) flavored with chocolate and coffee.

This cake is typically used as an accompaniment to coffee!

The recipe was given to me by Anna Maria Sarritzu (thanks very much) a dolciaia quartu of preparing traditional sweets with true mastery. Try typing his name on google and you will see magnificent monuments frosted cat who can prepare!

Ingredients:

• 10 eggs 250 g sugar 250
• wheat starch

For the frosting:

• 200 gr di zucchero semolato



• 1 tazzina di caffe



• 2 cucchiaini di cacao amaro

Procedimento:

Versare in una ciotola alta o nell'impastatrice lo zucchero con le uova. Montate il composto a lungo (20 minuti circa) in modo da renderlo bianco e molto spumoso al pari della panna montata e degli albumi montati a neve.

Nel frattempo foderate una teglia rettangolare da 6 porzioni con bordi alti con la carta paglia.

Con un foglio foderate la base e parte del bordo piegando gli angoli in modo da farla aderire bene alla forma della teglia. Pinzate gli angoli per tenere fisse le pieghe e successivamente rinforzate il bordo inserendo una stric paper straw about 8-10 cm high inside and pinch the edges previously created.

Once the egg mixture is cooked, add little by little wheat starch sifted incorporating it with a spoon from the bottom up and continuing to inflate.

Pour the mixture into the lined pan and livellatelo a little. Bring in the oven and bake for 15-20 minutes at 175 ° C and then an additional 30 minutes at 180 ° C.

Do the toothpick test.

taken from the oven and let stand several minutes.

be folded on a floor where you will put another sheet of rice paper.

Eliminate gently rice paper around the cake and let cool. Once the first cold be folded and split in two along its length and then cut into slices about 2 cm without trimming the edges.

Let the cookies on a cutting board.

Prepare the frosting:

Pour sugar into a small saucepan with the coffee, cocoa and very little water (enough to cover with icing sugar for about 5 mm).

Heat over low heat and bring the syrup to 116 ° C to obtain a syrup.

Meanwhile put in another pot to heat water that will be needed to clean the brush and add the syrup.

When the syrup has reached la temperatura abbassate il gas al minimo.

Procedete con la glassatura in questo modo:

Immergete il pennello (in setola animale di dimensione 8 mm piatto oppure tondo) nello sciroppo e spennellate la superficie del dolcetto delicatamente e muovendo il pennello avanti e indietro (come per dipingere) fino a che lo sciroppo inizierà ad addensarsi e la superficie diventerà lucida. Passate al secondo dolcetto e così via...

Ogni volta che lo sciroppo nel pentolino inizia a diventare troppo denso aggiungete 1 cucchiaio di acqua calda e miscelate.

- Ogni tanto avrete bisogno di pulire il pennello (perchè incrostato di zucchero)...passatelo nell'acqua calda and dry with kitchen paper. Before continuing with the icing let the brush dipped in hot syrup a few seconds .-

Repeat 2 times the glaze for candy and let dry.

If you have proceeded properly wipe the frosting in a few minutes and take a color like that silky in pictures!