2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Italian cuisine is so rich that it is difficult to separate a few culinary temptations that are its pinnacle. Therefore, the dessert, known as Panjialo, can be defined as one of the many great achievements of the culinary art of Botusha.
Pangiallo translated means yellow bread and is a traditional ritual cake that is typical of the Lazio region for the Christmas holidays. Its origin must be traced back to the imperial era, when it was a demonstration of the wealth of those who consumed it. It contains at least three types of nuts, too many raisins, exotic spices such as saffron, and many other enchanting aromas.
This delicious dessert is a type of chocolate brownie, which is now most often made with Mascarpone cream, but can be prepared without it. With cream, the cake has a richer taste and becomes more irresistible, but is not a prerequisite for the recipe.
The various nuts that are added allow the confectioner's imagination to unfold fully, as well as to satisfy individual tastes when prepared at home.
The secret to making the perfect cake is to bake it. A consistency must be achieved in which a crust is already felt on top and it is soft and moist inside. For this purpose, the degree of baking according to the shape of the dish and the parameters of the oven must be provided.
Here it is the original recipe for gorgeous Panjialabout.
Necessary products:
100 g butter
The same amount of chocolate. To be natural.
2 teaspoons cinnamon
50 g unsweetened cocoa
1 tsp sugar
2 pcs. eggs
½ h.h. flour
1 tsp walnuts in large pieces, you can use any nuts
For cream:
500 g mascarpone
3 egg yolks
70 g of sugar
2 tablespoons sweet liqueur
Blueberry jam or other fruit
Method of preparation:
The chocolate is broken and melted with the butter in a water bath. Add cinnamon, cocoa and sugar. You can also add 2-3 teaspoons of instant coffee - for those who love its aroma.
Beat the eggs and add the chocolate mixture, sifted flour, a pinch of salt and chopped walnuts or selected nuts.
The baking tray is best to be 20x20 in size. The bottom is lined with baking paper, as the mixture is sticky.
The loaf is baked in a preheated 160 degree oven for about half an hour, until it catches a crust on top and is juicy inside.
The cream is prepared as follows: the yolks are beaten in a water bath until they turn white. Add the sugar while beating constantly. The operation is completed with a mixer for another 5 minutes, after the mixture is no longer on the stove. Beat the mascarpone with the liqueur and add to the yolks.
The chilled Panjialo cake cut into equal parts in a square shape. When serving, place a square of marshmallows, spread 2-3 spoons of cream on top and cover again with another piece of marshmallow. It is decorated with jam from blueberries, strawberries, nuts according to taste and imagination.
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