Desiderio

HuHu Thank you the recipe McDuff, I was just reading the thread and I was about to ask for it , but there it is .It sounds great I really really wnat to try it . Thank you

It is normal that at the end of baking this cake the top middle sink slightly? It was fine till almost the end ( 70 minutes ).The crust its a bit more crunchy of what I was expecting , I thought that would be moist all the way from inside out.It can be because I am in altitude should have I lower the sugar in the formula ? I havent taste it yet but it looked pretty good with the frosting ( I didnt make the filling since was just a test one for next week ).I was thinking to make instead of a big cake a bunch of little cup cake with frosting and all for the birthday. Another thing, I have noticed that the frosting its a bit too soft , I mean in this heat ,can I raise the amount of cream cheese to make it little bit stiffer so it can resist longer out of the fridge ?( today it seems like everytime it was out it would get soft very fast ). Thank you

Thank you Ling , I am going to give it a try .

If I was going to make the commissary carrot cake into a round plain pan ( instead a tube one, dont want holes in my cake ) would I need to bake 2 or 3 separated round pan then assemble it with the filling etc? Or chose one spring round pan ( taller than my other round pan ) and then proceed as the recipe call ( plastic wrapping etc then cut into three layer ?

Ok , I tryed a formula , peaking from different recepie around , specifically fudge brownies, and I think the last batch I made were very very close to the one I am trying to replicate.I frozed them and out of the freezer or fridge they definatlly gain in flavor and texture. Now mine are still little bit too crumbly , I mean very very moist but so moist that crumble unless they are refrigerated, I was thinking to raise the amount of cream cheese and butter to obtain a denser crumb that wouldnt cramble that easy.Will that help or will that just make it more greasy.And if so what could make the crumb more cake like but still moist as a brownie? By the way I did a one bowl recepie , well not really one bowl , but i did make one mix and to the 2/3 of it I added the chocolate and the melted butter. Well the formula is this : 2 1/2 stick of butter 2 cup of sugar 3/4 to 1 cup of flour 8 oz chocolate melted with half of the butter vanilla 4 eggs 1 8 oz cream cheese I melted half the butter with the chocolate. Cremed the rest of the butter with sugar, add cream cheese ,eggs ,vanilla and flour. I add to the 2/3 of the mixture the melted chocolate/butter,then layered as for the typical marble ,etc.

Most welcome, I can assure this formula is one of the best I have ever tried. It belongs to an older italian baker from Rome ,he is an incredible man with passion and talent and wonderful formulas for cakes and semifreddi , full of flavors and body.His name is Alessandro Forbicini, and I had the honor to work with him once .

Desiderio, did you have any luck finding your recipe? I picked up 3 pounds of locally made ricotta this today to test a recipe Thanks in advance -- Warren ← Sorry for the deley my days tend to go very fast . Ok this is made with a pate sable for base . The filling : 1500 gr ricotta 450 gr sugar 300gr pastry cream 6 egg yolks 200gr pate a choux 6gr salt 200gr powedered gram crakers ( it says biscotti , you can use digestive , gallette etc),its for the purpouse to absorbe some moist . 150gr raisins 150gr candied orange diced 150gr chocolate chips or shaved, whtever you like rum flavor, alkermes flavor,grated citrus peel ( orange lemon )cinnamon, vanilla. You can use real flavor with dark rum and alkermes if you want , the rum flavoring might leave a weird acid backtaste sometimes. Mix everything together leave the fruit and chocolate for last ( no need to over mix with the fruit and chocolate ). Now you can either form a disc with pate sable ,precooked slightly,put some cream on the disc the put a disc of genoise brushed with some liquor syrup or milk ,then the rest of the cream to form a semisphere ,with other pate sable cover and seal the edges then either brush the top with egg wash or simply egg yolks and sugar and make some design if you have any pate left and bake . Now I suggest you use an oven plaque or a large baking sheet turned upside down and just blind bake the first disk on it then mount the rest direclty on it and bake ,so you dont have to mess with moving it around.Other option just use the pate sable for a regular base as for a regular crostata in a circula baking pan, blind bake it then pour the cream cover with more pate sable and bake it and that will be a classic crostata , with a very good filling though .

I am actually not using tea bags , but fresh black tea and spices to make my own chai tea .I did made a batch that everyone loved , but I want more punch in it,I will keep trying and report.

Umm I dont know if this can help , isnt a recepie really, I usually make my granola with lots of oatmeal ,sunflower seeds ( are they in the nuts category ) any way you can skip those,i cook the oatmel in the oven with some canola oil and honey or maple syrup,till nice and colored .out of the oven I add cranberries raisins , dried apples ,you can add dates some banana chips ,exotic frut ( just those tend to be very sweet ) any kind of dried fruit you like , you can use different type of cereal whatever you like , I remeber I bought some meusli in Italy was made with amaranto wich I am not sure whats it call in english .

WIth yeasted bread I like to make the starter as well like poolish or biga first , the results are more like the type of bread I like ( compare to a direct yeasted mix bread ).I only wish wasnt soo darn hot here .

Thank you , and those little cupcakes look so cute too ,might have to try

← Great , thank you Kerry.

I have been looking at the Moldart metling units, the 6 kn seams the best option, I like the fact that is rectangular shaped so I can turn my molds in it . I have seen them in different sites and ebay , wich has the lowest price,any suggestions? Thank you

I think he meant the classic italian "crostata di ricotta ", I am working to find my recepie i am off to work I will try to post it later .

Thank you

Ok if you were to make a chai filling , would you use a chai tea base , either buy it or make it fresh ( I made some ) and use it directly as the liquid for the ganache ,hot chai tea on chocolate etc? Or make a creme anglaise and same thing? I thought I would try to make some chai tea without the water and use it as the base for the gahache and see what happend.

The problem here is to find a REAL ricotta cheese ,the one you buy from a gorcery store is not what I know as ricotta , is full of liquid and flavorless. If you are lucky and find a place where they sell a real ( sheep ) ricotta cheese , then you only need to strain the cheese ,from the extra liquid and use for your cake. I usually whip the ricotta then use as many flavor as you like , lots of citrus , cinnamon etc. I have a formula that calls for many ingredients , included pastry cream ,and pate a choux plus eggs and like I sayd flavors aromas , vanilla cinnamon citrus .

I found this site as well here

Yes , last time I order chocolate the shipping price went from regular 18.00 to 30.00, this company dont use fancy packaging just shredded paper all around the chocolate boxes in a normal cooler weather, and last time the shipped in a regular carbord box and a bounch on gel packs inside a black plastic bag so the gel packs wont touch the chocolate box.It took 5 days for the chocolate to arrive ( i did the economic one ) and the chocolate was in perfect conditions but the gel packs were already melted (if you can say that ) and warm.Like Alana said most company will only ship overnight and it is quite expensive ,I got to rember this next year and stock up in chocolate before it gets too hot , but here this year in May was already summer hot! Oh and congratulation on your new business

Thank you so much for the recepie Michael.I am going to try it right away ,Yummy

Mmmm , I think I am off getting this book,every reserch I did for the marble cheese cake brownies brings back to his book, so maybe its worth a try

Thank you MGLloyd .

Thank you .

Yes ,for 7.99 per lb you can get a good Valrhona one ,but I dont have experience with Belcolade so I can say its better ( but I assume yes ). If they sell it at store near you just buy a little bit and tryed it out, sometimes is the best way to go , people can tell you what they like and dont like but at the end you will the one that decide on your taste. Oh and online , you can find a Belcolade at 70% for 4$ per lb.

Ok , after i re cooked the caramel at higher temperature and waited 24 h ( ) I finally was able to cut them very easy and the consistence is perfect still chewy but nice and firm.Definatlly I need to cook them higher than what the recepie call for ( for my taste ) and wait longer as Trishad suggested. Still I doubled thr formula and I doubled the salt up to 2 teaspoons ( so for a total of 4 tsp), and they still not that salty , you can taste is but isnt strong enough to make you taste buds explode .next time I am going to try with 3 tsp on the original formula posted here earlier the one on epicurious. thank you for the help everyone