1/1

Taste the Cyprianerhof touch

Monika’s recipes to try at home

No one cooks as well as Grandma. But Monika, the hotel owners’ daughter and chef at our hotel in South Tyrol, conjures up creations that beg to differ. She has a knack for reviving recipes from grandma’s days. The result is exquisite creations that will amaze your palate every time. Sweeten up your everyday life at home with our extraordinary dishes – you can find classic recipes from our kitchen right here. You can also find our recipes in our cookbook, which you can buy for 15.00 euros directly from us. Enjoy!

Antipasti

Schüttelbrot – crunchy flat bread

Ingredients for 10 pieces of Schüttelbrot

 

Sourdough starter:
250 g rye flour
250 ml lukewarm water (30° C)
20 g fresh yeast

 

Dough:
500 g rye flour
250 g wheat flour
20 g fresh yeast dissolved in 850 ml lukewarm water (30 °C)
20 g salt, 5 g fennel
5 g cumin seeds
5 g fenugreek

 

Method

  1. Dissolve the yeast in lukewarm water, add to flour, mix well to produce a soft dough, cover, and leave to leaven in a warm place (30 °C) for 1 hour.
  2. Mix the sourdough with the remaining ingredients to produce a uniform dough, cover, and leave to rest for 10 to 15 min.
  3. Divide the dough into 10 pieces of similar size (150 g), form into rolls, and place onto a cloth dusted with flour. Leave to rise for 10 min.
  4. Place each roll onto a wooden board the size of a pizza and shake it around, turning the board and causing the dough to broaden until it is finally flat. The bread is called Schüttelbrot because it is shaken flat. Bake at 210-220 °C for approx. 30 min.

 

Recommendation

Leave the rolls to rise until they eventually flatten out of their own.

Bigoli of whole wheat flour with "Salsa alla Norcina"

For the Pastry

200g flour type 00
200g whole wheat flour
150g semolina
5 eggs

 

Combine all the ingredients and put the pastry in the bigoli machine or form the 15 cm long curls by hand. Cook the pasta for 11/13 minutes in boiling salty water.

 

For the Salsa

 

350g sausage or „tastasale“
½ onion
a tomato
1 garlic clove
5g dry porcini mushrooms
100g cream
1 peperoncino
100ml clear soup
a glass of white wine
Roemary, thyme, parsley, salt and pepper

 

Brown the onion, the garlic, the peperoncino and the meat without adding any fat, add a little bit of white vine, let sit for a bit and put it in a sieve to drain everything. Clean the pan and put everything back in it and add the diced tomato and the mushrooms afterwards add slowly the clear soup ad let it cook for 10 minutes on low temperature. Continue the cooking for other 10 minutes after adding the cream and the herbs. Season with salt and pepper (be careful because the sausage will probably be seasoned already). Fort he gourmet we recomend o add fresh truffle when you season the pasta.

Vorspeisen

Schüttelbrot – crunchy flat bread

Ingredients for 10 pieces of Schüttelbrot

 

Sourdough starter:
250 g rye flour
250 ml lukewarm water (30° C)
20 g fresh yeast

 

Dough:
500 g rye flour
250 g wheat flour
20 g fresh yeast dissolved in 850 ml lukewarm water (30 °C)
20 g salt, 5 g fennel
5 g cumin seeds
5 g fenugreek

 

Method

  1. Dissolve the yeast in lukewarm water, add to flour, mix well to produce a soft dough, cover, and leave to leaven in a warm place (30 °C) for 1 hour.
  2. Mix the sourdough with the remaining ingredients to produce a uniform dough, cover, and leave to rest for 10 to 15 min.
  3. Divide the dough into 10 pieces of similar size (150 g), form into rolls, and place onto a cloth dusted with flour. Leave to rise for 10 min.
  4. Place each roll onto a wooden board the size of a pizza and shake it around, turning the board and causing the dough to broaden until it is finally flat. The bread is called Schüttelbrot because it is shaken flat. Bake at 210-220 °C for approx. 30 min.

 

Recommendation

Leave the rolls to rise until they eventually flatten out of their own.

Bigoli of whole wheat flour with "Salsa alla Norcina"

For the Pastry

200g flour type 00
200g whole wheat flour
150g semolina
5 eggs

 

Combine all the ingredients and put the pastry in the bigoli machine or form the 15 cm long curls by hand. Cook the pasta for 11/13 minutes in boiling salty water.

 

For the Salsa

 

350g sausage or „tastasale“
½ onion
a tomato
1 garlic clove
5g dry porcini mushrooms
100g cream
1 peperoncino
100ml clear soup
a glass of white wine
Roemary, thyme, parsley, salt and pepper

 

Brown the onion, the garlic, the peperoncino and the meat without adding any fat, add a little bit of white vine, let sit for a bit and put it in a sieve to drain everything. Clean the pan and put everything back in it and add the diced tomato and the mushrooms afterwards add slowly the clear soup ad let it cook for 10 minutes on low temperature. Continue the cooking for other 10 minutes after adding the cream and the herbs. Season with salt and pepper (be careful because the sausage will probably be seasoned already). For the gourmet we recommend to add fresh truffle when you season the pasta.

Ricotta Gnocchi with Peas' Cream and Ham

Ingredients for the Dough:

250g Ricotta Cheese
1 White Egg
40 g Parmesan
40 g Flour

 

Ingredients for the Cream of Peas:

Peas
Butter
Salt and Pepper
Nutmeg

Slices of raw Ham (Parma)

 

Preparation:

Mix all the ingredients of the dough to form a smooth dough. Then from the dough make large strands (2 cm) and cut them to make the gnocchi. Leave the gnocchi to cook in boiling water for approx. 2 minutes. Brown the gnocchi with butter and parmesan cheese.

Cook the peas for the cream in salted water. Then mix them together with butter, salt, pepper and nutmeg. Spread the cream on the plate, add the ricotta gnocchi with the fine slices of ham on top and serve the dish.

Potatoes Gnocchi

Ingredients:

1 kg yellow Potatoes
50g Flour
80g Yolk Substitute (eco-friendly products shop)
Salt
Nutmeg

 

Preparation:

Cook the potatoes and mash them in a potato masher. Add the yolk substitute, salt and nutmeg. Finally add the gluten-free flour and make the gnocchi.

Pumpkin Cream Stuffed Roll

Ingredients for the Roll:

80 g soft Butter
3 Yolks
50 ml Cream
100 g Potatoes (cooked)
a touch of Nutmeg
3 White Eggs
Salt
60 g Flour

 

Preparation:

Foam the butter and add one yolk at the time. Add the liquid cream, cold potatoes, grated nutmeg and salt.
Whip the egg whites with a pinch of salt. Add the whipped egg whites and flour to the mass.

Heat the oven to 180 degrees. Put the baking paper on the plate. Put the mass on the plate, flatten it and cook for about 8-10 minutes. Cool down and remove the paper.

 

 

Ingredients for the Pumpkin Cream:

30 g Onions
1 clove of Garlic
1 tea spoon of Butter
300 g Pumpkin (cooked and finely chopped)
a touch of Nutmeg
50 g grated Parmesan
Pepper
Salt

 

Preparation of the Pumpkin Cream:

Peel and finely chop the onion and garlic. Brown in butter. Add the pumpkin, add salt, pepper and nutmeg. Put the mass on the sponge cake and roll it up.

Celery Pureed Soup

Ingredients

70 g Butter

200 g Shallot

700 g finely chopped Celeriac

60-70 g wheat Flour

2 ½ l  Bottom

300 ml Cream

1 x Salt

1x white Pepper

30 ml white Wine

1 x Lime Juice

50 g Butter cubes

 

For the Supplement:

150 g Celeriac cubes

20 g Butter

1 x Salt

10 ml white Wine

80 ml whipped Cream

Truffle Oil

12-15 Chervil

 

Preparation:

Brown the shallot with butter in a pan. As soon as it becomes golden add the celeriac cut into thin slices. Sprinkle the quantity with wheat flour and make everything homogeneous. Let it cool for a few minutes. Later add hot bottom below. 

Let it cook for about 30 minutes, stirring a few times. Add the cream and blend everything with the blender. Add salt, pepper, white wine and lemon juice. Improve with cold butter. For the supplement, heat the butter in a pan, add celeriac cubes, salt a little, add white wine and cook. 

Serve the soup with celeriac cubes, whipped cream, truffle oil and chervil.

Tip: Finish the Pureed Soup with some bread croutons.

Wasabi Pureed Soup

Ingredients:

100 gr sour Cream

30 gr Wasabi

1 Lemon Juice

1 Onion

2 Garlic cloves

1 yellow Pepper and 1 red Pepper (200 gr.)

100 gr Carrots

80 gr Celery

2 l  Chicken vegetable Broth

300 gr Potatoes

Salt and Pepper

 

Preparation:

Brown onion, garlic, peppers, potatoes, carrots and celery.
Add the wasabi, hten the borth and the lemon juice. Cook for aprox. 20 minutes.

Blend adding the sour cream and season with salt and pepper.

Lemon Tagliatelle with Mussels and Clams in Garlic Oil and Chilli Pepper

Ingredients:

300 g Lemon Tagliatelle
300 g fresh Mussels
300 g fresh Clams
3 cleaned Garlic cloves
2 unpeeled Garlic cloves
2 fresh Chillies
100 ml white Wine
fresh Parsley and Extra-Vergin Oliv Oil

 

Preparation:

Buy the clams one day before, wash them and then leave them in salted water for 24 hours to let the inside-sand out.

 

For the Tagliatelle:

200g Flour 00
100g Semolina for Pasta
4 grated lemos
3 Egg Whites
a touch of Salt

 

For the Sauce:

Chop the garlic and chilli pepper, then brown with the oil in a pan. Cut the tomato into cubes and add it. Cook for 2 minutes. Chop the parsley (keeping the stalks apart) and add this and a touch of salt.
 

For the Fish:

Wash the clams and drain them. Take off the "beard" from the mussel and wash them. Put them in a colander in a saucepan with lid and brown in extra-vergin olive oil  the chopped parsley stalks and 2 unpeeled garlic cloves slightly crushed. Add the mussels, clams, white wine and lid and cook over high heat until they are open.

Cook the pasta and drain it al dente in the pan and finish cooking.

Place and add the mussels and clams with a few tablespoons of their water.

Burnt Wheat Ravioli filled with Burrata's Stracciatella with Herbs Mousse

Ingredients for the Ravioli

100g Burnt Wheat Flour

400g Semolina

400g Flour(tipo 00)

5 Eggs

 

Preparation

Knead everything and then make a thin puff pastry where to put the filling and cover with another puff pastry of the same thickness. Cup square and make sure the two edges are united and closed.

 

Ingredients for the Filling

150g Buffala Mozzarella

200g smoked Burrata

60g Onion

1 Garlic clove

50g Pamesan

Basil, Prasley, Salt, Pepper, Tabasco

 

Preparation

Brown the garlic and the onion in olive oil and then let them cool. Put together the mozzarella and the burrata blent in the blender. Then add the Parmesan, herbs, salt, pepper, two drops of tabasco and the browned and cold onion. Mix everything together until there's a homogeneous filling.

 

Ingredients for the Foam

50g boiled Potatoes

100g Cream

90g Broth

100g Sugar

 

Preparation

Gently boil potatoes, broth and cream for 10 minutes. Let it cool and blend it with aromatic erbs.

"Puttanesca" Spaghetti

Ingredients

250 g  Foam 00

250 g Semolina

6 Eggs

 

Preparation

Knead everything and cook for 6 minutes in salted water.

Integral Flour Spaghetti with "Arrabbiata" Sauce and Veal Spindle

Ingredients for the Spaghetti

200g 00 Foam

400g Integral Foam

200g Semolina

8 Eggs

 

Preparation

Knead everything together, and add a drop of water. Create the Spaghetti with a noodle cutter keeping a high thickness when preparing. Cook 4 minutes in salted water.

 

 

Ingredients for the Sauce

400g peeled Tomatoes

50g Onion

2 Garlic Cloves

100g pickled Capers

20g pickled Anchovies in Chilli Oil

60g Extra-Vergin Olive Oil

Prasley, chives, Basil (lightly chopped herbs)

 

Preparation

Brown chopped onion, garlic and Chili Pepper with oil. Add capers, anchovies, herbs and tomatoes. Cook for 20 minutes and season with salt and sugar (if the tomato is too acidic).

 

 

Preparation of the Meat

Marinate the whole spindle after degreasing it with 2% salt on the weight of the meat, rosemary, thyme, marjoram, pepper, laurel and paprika.

Put under vacuum and steam for 7 hours at 53°. Remove the meat from the bag, remove the liquids and grill it. Then cut it up into slices.

Orecchiette alla Genovese (Pasta with Pesto)

Ingredients for the Pesto

Basil

2 EL Pine Nuts

3 Garlic's Gloves

Oliv Oil, Cheese, Salt, Pepper

 

Preparation

Rub the basil leaves, without washing them. In a pan lightly roast 2 tablespoons of pine nuts. Coarsely chop the garlic cloves and put them all together in the mortar. With a pinch of salt and a little pepper, grind everything together (even in a mixer). Pour into a bowl and mix in 1/8 l of olive oil and 50 g of freshly grated cheese to form a thick cream.

In a large saucepan, bring 2-3 l of salted water to the boil and add 400 g of orecchiette. Before pouring it, add 4 tablespoons of the remaining water from the pasta to the pesto and stir again. Put the orecchiette with ¾ pesto in a bowl and mix well, then add the remaining pesto.

Giant Raviolo filled with Celery and Eggs Cream

Ingredients for the Raviolo

500g 00 Flour                                                                
500g Semola
10 Eggs
Some Water (if necessary)

 

Mix everything and let the dough rest under a cloth.

 

Preparation

Roll out the dough thinly. Cut out circles with a glass or a shape. Place the filling in the centre of the mould and leave a small hole in the centre. Separate the yolk from the white egg and put the yolk in this hole. Now cover everything with a sheet of dough of the same size and close the ends. Now boil the ravioli in hot salted water for 5 minutes.

 

Ingredients for the Filling

600g Celeriac
100g Onion
50g Leek
150g fresh Cheese

Salt, Pepper, Milk, chopped Parsley, Garlic Cloves, Oliv Oil

 

Preparation

Peel and dice the celeriac, and boil in water and milk for 40 minuti. Finely chop onions, leek and garlic. Then fry them in oliv oil and let them cool. Drain the celeriac and puree it by adding the other ingredients and the cheese cream.

Apple, Celeriac and Vanile Soup

Ingredients for ca. 4 People

6 Apples

½ Celeriac

1 Vanilla Pod

500 ml Apple Juice

250 ml Cream

125 ml sour Cream

Salt and Pepper

 

Preparation

Peel and remove the cores from the apples and cut them into small pieces. Peel and chop the celeriac. Empty the vanilla pod. Put all the ingredients in a pot with the apple juice and let everything boil. Then add cream and sour cream and season to taste with salt and pepper. Mix everything together and serve. 

Lasagnette

Ingredients

200g Roe Deer

30g Carote

30g Celery

30g Onion

1EL Tomato Sauce

80ml Red Wine

Herbs and Cornstarch

 

Preparation

Dice the venison leg and fry the meat in a pan. After a short frying time, remove the meat from the pan and brown the carrot and celery cubes; after 10 minutes, add the onion cubes and brown all together again. Add the tomato sauce and deglaze with red wine.

Add a little light broth and let it simmer for an hour and a half. Half an hour before the end of cooking, add the aromatic herbs to taste and let them cook. After cooking, thicken with corn starch and season to taste with salt and pepper. Cut the rectangles of pasta and cook them for 2 minutes in salted water, then rinse them in iced water and put them in a timbale. Pour the meat sauce over the pasta and cover with the remaining pasta. At the end add chamomile and parmesan cheese.

Then put the stamp with the contents in the oven at 180° C for 20 minutes.

Herb Dumplings

Ingredients

60 g chopped Onion
200 g Herbs to taste
2 El Butter
2 Eggs
50 ml Milk
30 g Cheese cubes
1 El Flour
150 g diced White Bread
1 Garlic Clove
1 Msp Nutmeg
Pfeffer from the Mill
Salt
30 g grated Parmesan Cheese

70 g melted Butter

 

Preparation

Peel and finely chop the onion and fry it in butter. Finely chop the leafy spinach, add it and season with salt, pepper and grated nutmeg. Pass the spinach and eggs in a mixer. Add the spinach puree, milk, cheese cubes, flour, salt and pepper to the white bread and mix thoroughly.

Cover it and let it rest for about fifteen minutes. Meanwhile, bring a large pot of water to the boil. Form the gnocchi with wet hands and put them in boiling salted water and let them boil. Serve the gnocchi with grated Parmesan cheese and melted butter. The cooking time is 15-20 minutes.

Vegetarian Carbonara

Ingredients for the Pasta

100g Flour
100g Semolina
4 Eggs
Salt

Water (in case the dough gets too solid)

 

Ingredients

1 Egg
2 Yolks
20g Cream
20g Pecorino (Sheep's Cheese)
80g Parmigiano grattugiato
Salt and Pepper
Oliv Oil
Parsley, Leeks, Dried Tomatoes, Artichokes, Dill, Black Truffle

 

Preparation

Cut the vegetables a la julienne, put them in a hot pan with olive oil and leave them in the pan. Mix the egg and egg yolk with Parmesan cheese and pecorino until it becomes frothy. Add cream, salt, pepper, dill and parsley. Then add the cooked pasta and vegetables to the sauce and sauté in a pan. To garnish, add freshly grated pepper and truffle to the pasta to taste.

Spinach Risotto

Ingredients

2 Scalogni
1 Garlic Clove
2 spoons of Oliv Oil
240 g Rice (Arborio, Carnaroli or Vialone Nano)
50 ml White Wine
1 Liter Hot Vegetable Broth or Salted Water
Salt
Fresh Ground Pepper
½ spoon of Lemon Juice
50 g Butter
100 g cleaned and cooked Spinach
50 g cooked Sinac' Leaves o decor

 

Preparation

Peel and finely chop the shallots and garlic and fry them in olive oil. Add the rice and stir over low heat. Deglass with white wine and let it boil completely. Always add vegetable broth, so that the rice is always covered with liquid. Finally, mix the cold butter and spinach. The rice must be aldent to the bite, but the risotto as a whole must result creamy. Season with salt, pepper and lemon juice. Decorate with spinach leaves and finally serve.

Risotto with LemonButter

Ingredients

1 small Onion
1 Cup of Risotto Carnaroli
2 Cup of Vegetables Broth
Pepper and Salt

 

For the Butter

Zest of 1 Lemon
25 g Butter

 

Preparation

Prepare a sauté of chopped onion in butter, add the Carnaroli rice and pour in the broth. Cook over low heat until the risotto is al dente. Bring the lemon zest to the boil and filter. Repeat this procedure four times. Beat the butter until frothy and slowly add the lemon juice. Mix the risotto with the butter and serve.

 

Suggestion:

Serve the risotto with squid carpaccio.

Parsnip Soup

Ingredients

500 g Parsnip
150 g Onion and Leek
1 L Clear Bottom
20 ml White Wine
150 ml Cream
100 ml Sour Cream
Salt and Pepper

 

Preparation

Finely chop the onions and leeks and fry them in butter/oil. Cut the parsnip into small pieces, add to the onion and stew. Wet with white wine and pour the broth. Bring the soup to a boil stirring occasionally and then let it boil for 30 minutes. Mix with a blender, add the cream and sour cream, season with salt and pepper and serve with a puff pastry croissant.

Parmesan Crème-Brûlée

Ingredients

40 g Onion
50 g Parmesan Cheese
200 ml White Wine
250 ml Ceam
150 g Crème Fraîche
2 Eggs

 

Preparation

Steam the onion, add the white wine, let it boil, then add the other ingredients. Bake in a steam oven at 84 °C for 20 minutes.

Crayfish Soup

Ingredients for the Soup

1 Carrot
¼ Celeriac
½ Lauch
1 Onion
2 Potatoes

Tomato Sauce

Parsley
Chilli
Garlic
3 L Vegetables Broth

 

To Serve

Sesame Oil
200 g Crayfish Pulp

 

Preparation

Cut the ingredients for the soup, cook them in vegetable broth and then puree them with a hand blender. Season to taste with chilli and garlic. Briefly fry the shrimp in a pan with a little sesame oil and season with salt and pepper. These are added to the soup as a side dish.

Hauptspeisen

Vegetables-Parmesan's Roll

Ingredients for the Dough

150 g Flour
200 g soft Butter
200 g Parmesan
3 Eggs
1 cl Cream
½ Pack of baking powder

Various finely chopped herbs (chives, parsley, thyme, chervil, rosemary)

 

Ingredients for the Filling

Vegetables to taste (Carrots, Courgettes, Celery, Radicchio . . . )

 

Preparation

Put all the ingredients for the dough into a bowl and knead. Let the dough rest in the fridge for half an hour. Meanwhile, fry the vegetables in olive oil, add salt and pepper and leave to cool. Place the dough on a floured cloth and roll it out until it is ½ cm thick, spread the vegetables on top, cover them with a few thin slices of cheese and roll them up.

Put it on a greased baking tray with oil or butter, brush it with egg and let it cool for 10 minutes. Heat the oven to 220 degrees. Cook the vegetables-parmesan's roll on the central shelf. After 5 minutes of cooking, bring the temperature back to 180 degrees (total cooking time: 25 minutes).

Serve the roll with tomato sauce or melted butter.

Salmon in Salt Crust

Ingredients

Salmon

Egg white

Various aromatic herbs (sage, basil, thyme, lemongrass, pink peppercorns)

 

Preparations

Mix the salt with the variety of herbs. Add plenty of egg white until the dough becomes firm but not dry. Then cover the salmon with the salt dough and bake in the oven at 180°C for 50-55 minutes.

Lamb's Saddle with Kurst

Ingredients

4 Lamb's fillets (saddle) á 200 g
20 g Butter

Thyme and Rosemary

 

Ingredients for the Kurst

80 g South Tyrolean farmer's butter

50 g breadcrumbs

30 g chopped parsley

1 teaspoon of grated mustard seeds

50 g parmesan flakes

grated white pepper and salt

50 g breadcrumbs

 

Preparation

Prepare the saddle of the lamb and fry it on both sides in a pan with butter, thyme and rosemary until it will be crispy. For the crust, melt the butter and mix it with all the other ingredients. Spread the crust on the fillets and gratin again at 180° C for 7 minutes in the oven.

Our KitchenChef also added olives and tomatoes for a more Mediterranean crust.

Nachspeisen

Apple Strudel

Short Pastry

300g flour                                                                             

200g butter

100g powdered sugar

1 Egg

1 bag vanilla sugar

1 pinch of lemon peel

 

Preparation

Sift the flour on a beaking board and mingle all the ingredients to a pastry. Wrap it up in clear film and leave it in the fridge.

 

 

Filling of the stuffing

600g apples                                                                           50g sugar

50g breadcrumbs roasted in butter                                     40g sultanas

20g pine nuts                                                                        2 spoons of rum

1 bag vanilla sugar                                                                ½ spoon cinnamon powder

1pinch of lemon peel

 

Preparation

Peel the apples and core them, cut into small pieces and add the sugar, the crumbs,  the sultanas, the rum, the vanilla sugar, the pine nuts and the lemon peel. Preheat the oven on 180° C. Cut it into 2 pieces and roll the pastry to a 40 x 26 cm big piece and put the stuffing on the pastry. Then wrap it up to a strudel (cover it) and paint the egg on the pastry. Bake it in the oven vor 35 minutes.

Kaiserschmarren

Ingredients

250ml Milk
5ml Rum
½ Vanilla Sugar (packet)
½ touch of Lemon Zest
125 g Flour
4 Yolks
4 Egg Whites
1 touch of Salt
35g Sugar
20 ml Sesam Oil
35g Raisin
20g melted Butter
some Icing Sugar to dust

 

Preparation

Mix the milk with the flavourings and flour. Add the egg yolks. Whip the egg whites, add salt and sugar. Wrap under the base paste. Heat the pan, pour a little oil into the pan and spread a portion of pasta, add some of the raisins. Cook until the pasta turns light brown, add some butter. Divide the Kaiserschmarren into pieces and dust the icing sugar. 

Mandarins and Raspberries Crush

Ingredients:

Juice of 5 Mandarins/Clementines
200g Water with 200g of frozen Raspberries

Juice of 1 fresh Lemon

 

Preparation:

Boil and blend everything.

Add some sugar (as much as you prefer) and the lemon juice.

Linzer Pie

For the Dough:

300 g Butter

220 g Icing Sugar

300 g Flour

300 g chopped Hazelnuts

2 Eggs

1/2 packet of Baking Powder

1 packet of Vanilla Sugar

Lemon Peel

a little bit of Rum and Salt

200 g Currant Jam, 1 Yolk and 2 Cream spoons to brush the cake

 

Preparation

Dice the butter and mix it with the sugar, baking powder, vanilla sugar, eggs, lemon peel, rum and salt.

Mix the mass obtained with the flour and chopped hazelnuts.

Cover the dough with film and put it in the fridge for 30 minutes. Roll out 1/3 of the dough on a baking tray.

Form a grill with the rest of the dough and put it on the cake. Spread the cake with eggs and cream mixed in. 

Homemade Strawberries Ice-Cream

Ingredients

2500g Strawberries

1125g Water

750g Sugar

190g Glucose Powder

120g Fructose

55g Neutro 10C

15g Citric Acid

 

Preparation

Wash the strawberries, drain them in a colander and then remove the leaves. Cut the strawberries and put them in the mixer. Mix the sugar and citric acid until the sugar melts. Add the other ingredients and pour everything into the ice cream maker and follow the instructions.