icing sugar

V-shaped cake – Vintersorg cake

Pubblicato il by undolcealgiorno
Crostata a forma di V - aka "torta Vintersorg"

Ok…this is a weird idea…I know.
This is a dedication post, the first one I’m writing (and maybe the only one ahaha)
The V doesn’t stand for Valentina which is “accidentally” my name, stands for Vintersorg instead, my favourite singer, artist, musician. I took the gothic look of the V-letter from the band logo, which is really beautiful in my opinion.
I did this cake for Andreas’ birthday, in art Vintersorg, as you can easily understand, which is today, 17 November. XD
I did this cake to celebrate this birthday with him and my internet family – The ultimate metal forum friends.
With this post I would like to thank all the guys of the UMF for being the wonderful persons they are!
A big thanks goes especially to Vivi and Dany for keeping the secret about this insane plan and giving me suggestions (“to be or not to be?” or better…. “to put galaxies or not to put galaxies?”)!!!
But the biggest thanks goes surely to Andreas, a person that has changed my life (but I dare to say OUR LIVES) so deeply that he cannot probably understand, for spending his precious time talking with us, for keeping us always updated about all the news, and making us feeling welcome and a family!

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Decorated Nutella mini tarts

Pubblicato il by undolcealgiorno
Decorated Nutella mini tarts

I prepared the decorated Nutella mini tarts for my boyfriend’s birthday.
He loves Nutella! He loves dragons!
So i decided to combine the two things together.
I made 4 decorated tarts, to be sure he had a little bit of assortment. I made two tarts with lovely heart shapes and one with an reindeer, but guess what?
He chose the dragon, needless to say!
I made the reindeer tart for me. Honestly there are two teories about this cutter, someone says is an elk, someone an octopus (if you look it upside down).
Was that possible that with my “obsession” with reindeers I wanted to see a reindeer where there was no one? 😛
Anyway reindeer, elk or octupus this cutter is really cute!
But the best is of course the dragon XD
These decorated Nutella mini tarts are really easy to do. You just need to do a shortcrust pastry and do a blind baking, then cook some shaped biscuits to decorate the tart and finally fill it with Nutella. 3 simple steps for an amazing result.
Let’s start cooking!

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Inverted cupcakes with a cream cheese heart

Pubblicato il by undolcealgiorno
Inverted cupcakes with a cream cheese heart

The inverted cupcakes are born from a funny question: what would happen if the typical cupcake frosting weren’t on the top of the cupcake but instead somewhere else?
In fact if you look at them, they look like regular muffins, but they hide a secret.
The cream cheese.
But where is it?
Inside of them!!!
That’s why I called them inverted cupcakes. They are cupcakes in all respects, they have the typical sponge, the cream cheese. They are just….inverted.
The cream cheese is inside, cooked with the sponge.
When you will open them, you will find a soft, sweet and creamy heart that awaits to be eaten. A mellow heart that contrasts with a crunchy and buttery golden surface.
They are really easy and fast to be prepared, you just have to be a little bit patient to put one spoon of cake-mixture, one spoon of cheese cream and again one spoon of mixture.
This easy way you will have perfect inverted cupcakes with a cream cheese heart!!!!

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Mini nutella cheesecake in a jar

Pubblicato il by undolcealgiorno
Mini nutella cheesecake in a jar

I am an Italian who loves cakes, this is a matter of fact!
Given that, when I prepare a cheesecake, which better ingredient than Nutella should I use? No one else! This is the right answer 😛
If you have read the intro of the English section of this blog you probably know what I’m speaking about.
I’m in love with both Italian and Anglosaxon cakes (American AND English), especially muffin, cupcakes, brownies, pies and cheesecakes. When I’m baking a cake I always take a look to the original recipe but I try to rearrange it using Italian ingredients, for three main reasons: 1. availability, 2. tradition 3. sometimes just because they are damn good, like nutella, mascarpone, almonds, fruit, etc.
For example we use to flavour nearly all our cakes with lemon zest instead of vanilla seeds, because you know…we have plenty of lemon trees, while vanilla it’s very expensive here!
When I have prepared these mini nutella cheesecakes i wanted to use one of the most famous italian products, Nutella, for creating a classic English cake, the no-bake cheesecake.
I have choosen the no-bake cheesecake because i think that cooked Nutella isn’t good. After undergoing a high temperature its flavour will be terribly ruined…
I also used a typical American way to serve mini cheesecakes, which i find really lovely, into little mason jars, those jars used to store home-made marmalades and conserves.
This way you can easily offer to your guests/friends a single-serving cheesecake in a tiny and cute jar without getting worried about slices and portions.

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