Cake with candied fruits and orange liqueur

2_18110 CAKE with candied fruits and Orange LIQUEUR ingredients for 8 persons Genoese Cake 26 cm in diameter, 250 g of butter, 180 g of icing sugar, 6 tablespoons orange liqueur, 3-4 tablespoons milk, 60 g of lime Zest and candied orange, a few slices of candied orange.

Rest: 60 minutes per serving: 900 Calories easy to Divide the Genoese cake into two horizontal halves, using a serrated knife.

Place the bottom half on a serving platter, cut up, and the other half on the work surface with the cut side down.

Mix the milk and half the liquor in a bowl and spennellatela on the two halves of the cake, the side facing up.

Put the butter into pieces in large bowl and keep it 5 minutes at room temperature; Add sugar, beat 10 minutes with electric mixer at medium speed, until you get a soft and homogeneous cream; Add the liqueur, drop by drop, always fitting with the whip.

Spread 1/3 of cream on one half of the cake on the serving dish, for spreading with the blade of a knife held flat.

Cover with the second half of the cake smeared the cream stayed on the surface and on the edge of the cake, using the blade of the knife.

Put the cake in the refrigerator until the cream has been consolidated.

Cut the candied peels, allow at least 20 minutes at room temperature, into very thin slices and cut into strips 4-5 mm wide and approximately 9 cm long, node.

Decorate the cake by placing the Center slices of candied orange and spread the strips onto the surface of the cake, so messy.

PASTA GENOVESE (you call this a soft cake and easy to accomplish.) Ingredients for 8 persons 250 g "00" flour, 250 g icing sugar, 250 g of butter, 8 eggs, one packet of vanilla, flour and salt.

Preparation: 30 minutes cooking time: 47 minutes per serving: 540 Calories easy to sift the flour and vanilla in a large bowl; grease the baking Tin with 2 tablespoons softened butter, using your fingers and sprinkle the inside of the pan with 2 tablespoons of flour, flipping the bowl to remove excess.

Divide the butter to make the pie dough into small pieces and melt in a pan, low heat, mixing it up with the wooden spoon.

Break the eggs in a bowl with the top border, then add the icing sugar and a little salt, stir with the whisk by hand to mix the ingredients well.

Pour into a pan so much water it just tap the bottom of the bowl and bring almost to a boil, lean in the Bowl containing eggs and sugar and beat eggs and sugar with the whisk until very thick cream.

Remove the bowl with the cream from the Pan, place it in a container with cold water so that the water reaches about half the height of the bowl and mount it with the whisk until it is cool.

Stir the cream flour, a tablespoon at a time, continuing to mount with the whip, vertical movements, for lenses do not disassemble the mixture; stir melted butter, always fitting slowly with the whip.

Pour the mixture into the Pan and bake the cake in the oven already warm (180°) for 40 minutes, when cooked, remove from oven, let cool and put.