Crackers e flatbreads

Click here for the Italian version

After baking Gevulde Speculaas, the Dutch spicy, deliciously crunchy filled pie or tart, in February our host for the Daring Bakers Challange  Sarah from All Our Fingers in the Pie chose recipes for Crisp Crackers and Flatbreads.

 I started with making the Herbed flatbreads. We really liked them. I decided to use fresh rosemary.

Here are the original intructions:

Hi, I am Sarah from All Our Fingers in the Pie. I am so excited about this challenge with The Bakers! I can hardly wait to see what ideas you all come up with. I have been on a mission to find all the crisps recipes that I can because they make lovely hostess gifts and healthy nibblies to have in your kitchen.

Recipe Sources:

“Menus from an Orchard Table” by Heidi Noble

“Dinner with Julie” blog with Julie van Rosendahl

Arrowhead Mills

Martha Stewart

Blog checking lines: Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!

Posting Date: February 27th, 2013

Mandatory Items: To make a crisp or crispy flatbread. These recipes are suggestions but let your imagination run free. Soft is not a part of this challenge, so no soft pretzels or soft flatbreads. It must be crispy.

Variations Allowed: Any flavors your mind can create. Any type of flour and ingredients.

Preparation Time:  varies, see each recipe below

Equipment Required:

Mixing bowls, spoons and spatulas

Baking sheet

Raincoast Crisps

From Dinner with Julie blog with Julie van Rosendahl

Servings: About 8 dozen

Ingredients

2 cups (480 ml) (280 gm) (10 oz) all-purpose (plain) flour

2 teaspoons (10 ml) (10 gm) (1/3 oz) baking soda

1/2 teaspoon (2½ ml) (3 gm) salt

2 cups (480 ml) buttermilk

1/4 cup (60 ml) (50 gm) (1¾ oz) brown sugar, firmly packed

1/4 cup (60 ml) honey

1 cup (240 ml) (180 gm) (6½ oz) raisins

1/2 cup (120 ml) (60 gm) (2 oz) chopped pecans

1/2 cup (120 ml) (125 gm) (4½ oz) roasted pumpkin seeds (optional)

1/4 cup (60 ml) (30 gm) (1 oz) sesame seeds

1/4 cup (60 ml) (30 gm) (1 oz) flax seed, ground

1 tablespoon (15 ml) (2 gm) finely chopped fresh rosemary

Directions

Preheat oven to moderate 350°F/180°C/gas mark 4.

In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

Pour the batter into two 8”x4” (20cmx10cm) loaf pans that have been sprayed with nonstick spray. Bake for about 45 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.

The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Slice so thin that they are almost lacy. Reduce the oven heat to slow 300°F/150°C/gas mark 2 and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. You can also cut in half before the second baking. This is the way I like them. The size works better. Be careful not to burn.

Storage and Freezing Instructions/Tips:            Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.

Spicy Corn Crackers

From Arrowhead Mills

Servings: About 4 dozen

Ingredients:

½ cup (120ml) buttermilk

3 tablespoons (45 ml) vegetable oil

1 cup (240 ml) (170 gm) (6 oz) blue corn meal

½ cup (60 gm) (2 oz) pastry flour

¾ teaspoon (1½ gm) salt

¼ teaspoon (1½ gm) baking soda

1/8 teaspoon cayenne

½ teaspoon (3 gm) chili powder, or more, to taste

1 teaspoon (4 gm) garlic powder

Directions:

Preheat oven to moderate 350°F/180°C/gas mark 4. Combine buttermilk and oil. In separate mixing bowl, thoroughly stir together the dry ingredients. Add milk mixture and stir until dough forms a ball. Knead on floured board (adding a little more flour if necessary) about 5 minutes. Divide dough in half and roll each. Roll as thinly as possible. Cut into 2-inch squares. Sprinkle with additional salt or paprika. Bake in a preheated moderate oven on baking sheet lined with parchment paper for about 15 minutes. Be careful not to brown the bottoms. Cool slightly before removing from baking sheet, finish cooling on wire rack. Store in loosely covered container.

Storage and Freezing Instructions/Tips:Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.

Onion and Poppy Seed Crackers

From “Menus from an Orchard Table” by Heidi Noble featured on Sarah’s blog.

Servings: About 6 dozen

Ingredients:

1 medium onion

1 large egg

1/3 cup (80 ml) vegetable oil

2 teaspoons (10ml) (12 gm) salt

2 cups (480 ml) (280 gm) (10 oz) all-purpose (plain) flour

1 teaspoon (5 gm) baking powder

2 tablespoons (30ml) (18 gm) (2/3 oz) poppy seeds

1 tablespoon (15 gm) (½ oz) granulated sugar

1/4 teaspoon freshly ground black pepper

Directions:

In the bowl of a food processor fitted with the blade attachment, puree the onion. One medium onion will yield approximately 1 cup puree. Measure 1 cup puree and liquid from the onion and return to the food processor. Add the egg, oil and salt and blend until well incorporated.

In another bowl, measure the dry ingredients. Mix lightly to combine. Make a well in the center and add the liquids in this well. Mix in one direction until the dough is fully combined. Lightly knead the dough, flouring as needed, for 2 minutes. Wrap tightly in plastic wrap and rest in the refrigerator for 1 hour.

Preheat oven to moderate 350°F/180°C/gas mark 4.

This is a very soft dough and you may find it best to roll it between two sheets of parchment paper. Roll as thinly as possible. In fact, it is best if rolled as thinly as a strudel dough. But don't worry if you can't get it that thin. The crackers will still be fine. Cut into desired shapes.

Bake until evenly golden. The time required will depend upon thickness but anywhere from 5 - 15 minutes. If they are thicker, the crackers will puff up like little pitas. Cool thoroughly before storing in air tight container.

Storage and Freezing Instructions/Tips: Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.

Herbed Flatbread

Servings: About 16 pieces

Ingredients:

1 cup (240 ml) warm water (about 110°F/43°C)

1 teaspoon (5 ml) (2 ¾ gm) active dry yeast

3 cups (720 ml) (420 gm) (15 oz) all-purpose (plain) flour, plus more for rolling

3 tablespoons (45 ml) of extra virgin olive oil

coarse salt

1 teaspoon (5 ml) (5 gm) sugar

1 large egg whisked with 1 tablespoon (15 ml) water, for egg wash

sea salt, for sprinkling

1/4 cup (60 ml) (7 gm) (¼ oz) fresh rosemary or thyme

Directions:

Place the water in a medium sized bowl and sprinkle the yeast. Let stand until the yeast is foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until a dough forms.

Turn out dough onto a lightly floured surface and knead until smooth, about 2 minutes. Use as much flour as necessary so it is not a sticky dough. Place in a lightly oiled bowl and roll the dough around in the bowl so that it is also lightly oiled on the surface. Cover with saran wrap. Let stand in a warm place until it doubles in volume, about 1 hour.

Preheat oven to moderate 350°F/180°C/gas mark 4. Divide dough into 16 equal portions and cover with plastic wrap. Roll out each piece to approximately 4"x10" (10cm x 26cm) on a lightly floured surface. Transfer to parchment lined baking sheet. Brush with the egg mixture and sprinkle with sea salt and herbs.

Bake, rotating sheet halfway through baking, until crisp and golden, 18-22 minutes. Let cool on the baking sheet then transfer to a wire rack to cool completely.

Storage and Freezing Instructions/Tips:            Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.

Disclaimer:

The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of “alternate baking/cooking”. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before using an ingredient you are not familiar with. Thank you!

__________________

Sarah G

http://allourfingersinthepie.blogspot.com

Hot Cross Buns and Lent

Hot cross buns (go to the Italian version of this blog) 

Wednesday 9th March was the beginning of Lent this year. And with the arrival of Easter we  cannot do without  hot cross buns, once baked to be eaten on Good Friday which this year falls on the 22nd of April, nowdays they eaten even before. They are really delicious, soft buns, with a delicate and inviting fragrance of spices.  Not sweet in themselves but only because of the glaze.

Two baking tins, so that nobody is left without

I like preparing them a lot. And I especially like baking them together . During the last profing and during baking they seem to become one whole piece, but when you serve yourself they come away easily. As the name suggests they have a cross on top, which I prefer to make simply using  a sharp knife

nursery rhyme,

 "Hot cross buns,"


Hot cross buns!
Hot cross buns!
One ha' penny, two ha' penny,
Hot cross buns!
If you have no daughters,
Give them to your sons
One ha' penny,
Two ha' penny,
Hot Cross Buns!

http://historicalfoods.com/the-history-of-the-hot-cross-bun

HOT CROSS BUNS

Ingredients (for 20 buns):

280 ml. of milk,

25 g. of fresh yeast,

a pinch of sugar,

450 g. of bread flour,

2 teaspoons of salt,

55 g. of brown sugar,

2 teaspoons of mixed spice,

60 g. melted butter (cooled) ,

2 eggs,

2 tablepoons of currents or sultanas,

2 tablepoons of candied orange peel (I don't use it).

Glaze:

2 tablepoons  of milk from the 280 ml above,

2 tablepoons of sugar,

Heat the milk to lukewarm, put a  tablespoon of it in a cup with the yeast and  a pinch of sugar, give it a stir and leave it for 15 minutes, it will become frothy.

Meanwhile,  put the flour, salt, sugar and mixed spices in a bowl  and mix well. Make a well in the centre and pour in the yeast mixture, the lukewarm melted butter, the eggs and a little of the milk. Knead the dough adding more milk if necessary, untill you have a smooth, rather stiff dough, which comes away easily from the sides of the bowl. You may not need all the milk to achieve this, and remember that two tablespoons must be set aside for the glaze.

Add the dried fruit and knead well so that it is evenly distributed. Cover the bowl with some a tea towel or  plastic wrap and leave it in a warm place for at around 2 hours or until it has doubled in bulk.

Knead the dough again until it feel elastic. Divide the dough into 20 even portions. Form into balls. Place them at a regular distance on a baking tray covered with wax paper, cut a cross on the top of the buns (not too deep!) , cover again with teatowel or some  plastic wrap ant let rise again for another 30 minutes or until doubled.  Preheat the oven to 190°C. Bake for 20- 30 minutes.

To make the cross there are alternative methods other than the simple one using a knife:

They are:

• using shortcrust pastry cut into strips, mointening one side with water and sticking the strips in a cross on  the top of the bun.
• mixing  4 tablespoons of  self- raising flour and 2 tablepoons of water and putting the mixture in a funnel made with greaseproof paper and piping it a cross on  top of each bun.
• using a thick glaze made with sugar and 1 tablespoon of milk.

Australia Day and the biggest Opera House Cake

Look what they made !!!!!!!!!!

Happy New Year 2011 from the Land of Oz

This video comes from one of the places where the New Year arrives first, and that's Australia. As you know the Sydney Harbour Bridge comes to light :) and at midnight on New Year's Eve the fireworks go up.

When I used to live there from my teenager's room I used to be able to see the top of the Harbour Bridge from the opposite direction compared to where you are looking because the suburb I lived in was on the west of the bridge.

From one of the public parks at the end of the peninsula of Hunter's Hill, the bridge could be seen well and so the fireworks.

One year, with my Uni friends who were spending New Year's Eve with us, we drove down to the park to watche the fireworks. We were the only ones there. In the suburbs everything was quiet. If you wanted to look for a crowd you'd have to go to the City.

 As you can see there are several boats folloing the event from the bay.

Today I talked to a dear family friend that still lives there and I particularly care for. Doing that made me think of Sydney and I thought You might like to see how people spend New Year's Eve if they feel like being among the crowd.

On the other hand in Rome people came from all over Italy to watch  Claudio Baglioni's concert. The stage was just at the foot of Capitol Hill.

Season's greetings

English
To all of you who pop in, whether you stumbled upon my blog or are from the CI Community, relations, friend or foodbloggers, my best wishes to you for a Merry Christmas and a Happy New year.

If you're wondering, I made the Xmas tree using gingerbread dough, star-shaped biscuit cutters in different sizes, that i happened to buy last Chrissie with a kitchen magazine. I mounted the biscuits on a skewer, dipped the tree in melted chocolate and let the extra chocolate  drip off. Once dry (one or two days depending on the humidity of the air) I sprinkled with icing sugar. Simple, isn't it?

Tanti auguri a tutti.

A chi passa di qui per caso, agli amici di CI e bloggers, ai miei cari, amici e colleghi.
Auguri, auguri, auguri per Natale e per l'Anno Nuovo.

L'alberello l'ho fatto con la pasta per il gingerbread, le stelle le ho tagliate con i tagliabiscotti, appunto, a forma di stella che erano in regalo con CI l'anno scorso a dicembre. Ho montato tutto su uno stecchino per spiedini e ricoperto con cioccolato fuso. Dopo un paio di giorni, quando il cioccolato era ben asciutto, ho semplicemente fatto cadere un po' di zucchero al velo da un passino. Tutto qui.

Merry Christmas 2009 and Happy New Year 2010

Un post speciale per farvi i miei auguri di buon Natale e di un meraviglioso 2010.

barattolino di preparato per cioccolata in tazza, dietro barattolino di vincotto

In primo piano a destra la stellina di gingerbread, a sinistra una decorazione in zucchero di Paola Lazzari

Fra i pensierini di Natale ho preparato dei barattolini per "cioccolata in tazza" (presto tutti i dettagli su questo schermo) e con il tagliabiscotti a stellina più piccolo in regalo su CI ho fatto le decorazioni per barattoli e pacchetti usando l'impasto del "gingerbread".

On The Beach Cake

To welcome Viola's little brother, Jordan, after thinking for a while and lokking for inspiration on the web, here is what I "dished out" (please excuse the slightly wrinkled tablecloth but I was on the rush finishing the cake between my return from work and leaving to go to the party which was for lunch so the photos were taken very rapidly)

If I was able to make this cake I have to thank several people. I'd already seen cakes made with the beach theme on American sites. Sand, beach thongs, sea shells, everything was there. But there's nothing to be done about it, European-style cakes are made with much more delicate colours. As I have always openly declared I am much better at making thins than at designing them and so I chose to embark on a quasi-replica cake (only in its outside look) of Sylvia's on Amuse bouches. 

 A huge thanks goes to Paola Lazzari for her support and advice.

The third fundamental  person my friend Gerburg, gave me the recipe of the base.  I asked her for it after tasting a lemon cake made by her on June 2nd. I would say that is a four quarters? can you say that in English, although I did not weigh the eggs.  Appena chiesta, la ricetta di Gerburg mi è arrivata rapidamente per cellulare, nonostante i suoi impegni della giornata. I myself made it using oranges insead of lemons , as they go better with white chocolate and chocolate ganache which is often a leitmotif in my cakes. Gerburg sent me the recipe from her Mobile as soon as I asked for it, despite her busy day. Gerburg is always tireless and generous with others. She does not spare herself when a friend calls.

I had a bit of trouble making such small thongs, but eventually I did it.  I cut out the shapes on paper and then I cut the sugar paste with a pastry plane wheel cutter. Once dry I tried to clean away any icing sugar residues using a small paint brush.  I did my best in trimming the edges. They are not perfect but I'm happy with the result anyway. At first I had no idea how I could make the dotted surface.  I had no useful tool at hand.

I was also sure that I had purchased the shell shaped molds for chocolates a few years ago during a rapid pre-Christmas raid at Peroni (a shop specializing in cooking utensils here in Rome) while Marcowebmaster finding no parking went around the block in the Prati suburb. Except that initially I did not remember where on earth I had hidden them.

IN SEARCH OF UTENSILS

Definitely funny the first attempt at purchasing  two large rectangular cake tins. I walked along the aisles at a METRO (a huge department store) looking for something suitable. l'insegna: "in allestimento", un vuoto totale. The  home baking department bore the sign: "shelves dressing in progress," a total void. So I opted for professional baking tins and after long reflection: shall I choose aluminum or stainless steel?, comparing prices, shapes and weight, tired but happy, I noticed my other half,  looking at me something between annoyed and baffled: "Rosy, but those won't fit in the oven."

That's right! In these megastore everything seems smaller. I did not have with me my Leroy Merlin tape meter , but comparing measures with other objects I decided that Marcowebmaster right, and did not to buy them.

While I was wandering in search of cake tins my eyes fell upon a set of two spatulas, either  for pastry or cake making and one of them instead of being smooth on both sides,  was dotted on one. :))))))) :)))))))

 

ON THE  BEACH CAKE

 What you need:
white chocolate
Chocolate molds
 sugar paste
biscuits (I used Digestives)
for the base two rectangular cakes
orange glaze
filling: dark chocolate ganache
to moisten cake: orange juice



FOR THE BASE (for each cake)

Ingredients
 350 g. of  butter,
350 g. of sugar
6 eggs,
350 g. of flour
juice and grated rind of 1 and a half orange
1 packet of baking powder (16 g.)
1/2 tsp vanilla essence

Cream butter and sugar together until light and fluffy, add one egg at a time, pour in the orange juice and the grated rind and vanilla essence, fold in the flour  (I usually sift it together with the baking powder in my mixer) . Pour the batter in a rectangular baking dish about 35 x 24 cm. lined with baking paper and lightly buttered. Cuocere in forno preriscaldato a 170°C - 180°C, per 40-45 minuti circa. Bake in a preheated oven at 170 ° C - 180 ° C for 40-45 minutes. Test with a skewer before removing from oven. E' bene preparare i due strati di torta da farcire il giorno prima, in modo che non siano troppo morbidi e non si rischi di romperli durante la farcitura. It 's important to make the two  cakes  a day ahead and to finish the cake the next day so that when cutting into layers they are not too soft and they won't break.

GANACHE GANACHE

250 ml of whipping cream
 250 g. of dark chocolate

 Cut the chocolate into small pieces. Heat the cream without letting it boil, pour on the chocolate and mix very gently with a fork being careful not to whip the cream. Let it cool slightly before use.


ORANGE GLAZE

4 tablespoons of butter
2 cups (330 grams) of icing sugar,

1 teaspoon of lemon juice
1 or 2 tablespoons orange juice

Melt the butter, add icing sugar and the citrus juice. Mix well to make sure the sugar is dissolved. Spread a first layer of icing all around the sides of the cake and let it dry. Spread a second layer of icing and set the remaing icing aside. You'll need it to "glue" the chocolate shells around the sides of the cake.



LA PASTA DI ZUCCHERO FONDENTE - SUGAR PASTE- recipe by Paola L.

30 ml. of water,
7 g. gelatin sheets (approx. 4 sheets),
50 g. of glucose,
450 g. of  vanilla flavoured icing sugar,
1 teaspoon of vanillina or almond essence,
1 tablespoon of oil (tasteless and colorless e.g.  rice, sunflower, almond oil )

 Heat water and glucose and mix well: there is no need to reach too high a temperature, just around 50-60 °C. Combine gelatin that has been already soaked in cold water for 10-15 min. and gently dried with a cloth.

La gelatina la metto nel liquido già caldo, e non nel liquido freddo da riscaldare, perchè in questo modo non corro il rischio di rovinarla con troppo calore.) Ottenuta la miscela aggiungere l'olio e versare a filo nel mixer in movimento, dove è già pronto lo zucchero a velo. . (I put the jelly in the liquid is warm, not cold in the liquid to be heated, because that will not run the risk of ruining it with too much heat.) Obtained the mixture add the oil and pour in wire moving in the mixer, where it is ready icing sugar. In pochi secondi la pasta è pronta. In seconds, the dough is ready. Se è un po' morbida si può lavorare sul tavolo con poco zucchero a velo. If it is a bit 'soft you can work on the table with a little icing sugar.


La pasta di zucchero appena “esce” fuori dal mixer è un mastice un po' appiccicoso. The sugar paste only "exit" out of the mixer is a putty a bit 'tacky. Va rovesciata con una spatola sul piano di lavoro spolverizzato con zucchero a velo e appena impastata con le mani sempre polverose di zucchero, per amalgamarla a palla. It should be overturned with a spatula on the work surface dusted with icing sugar and knead with hands just always dusty sugar, to mix into a ball. Va quindi fatta riposare alcune ore. It should therefore be made to stand several hours. Di solito la preparo il giorno prima, e quindi la lavoro almeno un dodici ore dopo. Usually I prepare the day before, and then work at least twelve hours later. Appena pronta la pasta di zucchero non è modellabile. Just ready the sugar paste is not modeled. Si avvolge nella pellicola e poi in una busta di plastica e si lascia riposare per qualche ora. Is wrapped in plastic wrap and then in a plastic bag and allow to rest for a few hours. Si conserva in frigo per molti giorni sempre ben avvolta in pellicola. It keeps in the fridge for several days always well wrapped in foil.



COME REALIZZARE LE CIABATTINE (due tre giorni prima) HOW TO IMPLEMENT THE COBBLER (two-three days before)

Le ciabattine sono state realizzate utilizzando un po' di pasta di zucchero ed una puntina di coltello di colore in polvere blu diluito in due gocce d'acqua. The slippers were made using a bit 'of sugar paste and a pinch of powder blue color knife diluted with two drops of water. Mi sono trovata bene a lavorare la pasta con una spatola fin quando il colore si è ben amalgamato. I was fine to work the dough with a spatula until the color is well blended. L'effetto puntinato l'ho ottenuto con una spatola che ho trovato alla METRO. The dimpled effect I got with a spatula that I found at METRO. Per fare i bottoncini blu ho usato una bocchetta per decorazioni e per le striscioline, una volta tagliate le striscioline le ho rapidamente sistemate in posizione supportandole con un rotolino di carta fin quando prima di uscire di casa le ho posizionate sulla torta. To make the blue buttons I used for decorations and a nozzle for the strips, once cut the strips I have quickly placed in position supported with a roll of paper until before leaving home placed them on the cake.




CIOCCOLATINI A FORMA DI CONCHIGLIA (tre-quattro giorni prima) CHOCOLATES shell-shaped (three-four days before)
Per fare i cioccolatini è necessario temperare 200 g. To temper the chocolate you need 200 grams di cioccolato. chocolate. Per quanto riguarda il cioccolato bianco va sciolto a bagnomaria (attenzione a non far cadere neanche una goccia d'acqua), portato intorno ai 45°C-50°C, abbassarne la temperatura versandolo su una lastra di marmo e lavorandolo con una spatola e poi riportandolo nel bagnomaria per riscaldarlo fino a 27°C°-28C. As for white chocolate is melted over hot water (be careful not to spill a single drop of water), brought about 45 degrees C to 50 ° C, lowering the temperature by pouring on a marble slab and work it with a spatula and then entered into the water bath to warm to 27 ° C °-28C.
Se il cioccolato è ben temperato i cioccolatini si staccheranno bene dalle forme e saranno lucidi. If chocolate is well tempered chocolates are good shapes stand out and be shiny.


FARCITURA E DECORAZIONE TOPPING AND DECORATION


Quando si è pronti per farcire, bagnare i il primo strato con succo d'arancio, mettere in frigo (questo aiuterà la ganache a non colare mentre la stendete) e nel frattempo preparare la ganache al cioccolato. When you are ready for stuffing, soak the first layer with orange juice, put in the fridge (this will help the ganache while not particular stretch) and in the meantime, prepare the chocolate ganache. Togliere la torta dal frigo, farcirla con la ganache e mettere di nuovo in frigo. Remove the cake from the fridge, stuffed with ganache and put back in refrigerator. Appena la ganache si è un po' freddata, aggiungere il secondo strato di torta, bagnare con altro succo d'arancia, e riposizionare ancora una volta in frigo. Once the ganache was a bit 'cold, add the second layer of cake, sprinkle with more orange juice, and relocate again in the fridge. Preparare la glassa all'arancio che servirà per rivestire i lati della torta. Prepare the orange frosting that will serve to cover sides of cake.
Mettere nel mixer tre o quattro biscotti, io ho usato i Digestive, e sono contenta del colore che ho ottenuto per la sabbia. Put the mixer three or four cookies, I used the Digestive, and I'm glad I got the color of the sand. Spolverare sulla torta dopo averla spennellata con un po' di sciroppo di zucchero ottenuto scaldando qualche cucchiaio di zucchero e succo d'arancia, questo aiuterà a tener fermo il primo strato di sabbia senza però bagnarlo. Sprinkle on the cake after it brushed with a little 'sugar syrup made by heating a few tablespoons of sugar and orange juice, this will help hold down the first layer of sand but not wet.
Spolverare, quindi, con i biscotti sbriciolati, attaccare ai bordi i cioccolatini e all'ultimo momento decorare con le ciabattine e con gli altri cioccolatini. Sprinkle then with crumbled cookies, chocolates and attack the edges at the last minute decorating with slippers and other chocolates.


Vi ho detto tutto? I told you everything?