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Christmas Parrozzo

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Ingredients

20 portion(s)

Parrozzo

  • 200 grams fine semolina
  • 200 grams almonds
  • 200 grams Raw caster sugar
  • 125 grams plain flour
  • 6 eggs
  • 4 tbsp unsalted butter
  • 20 grams lemon rind, no pith
  • 1 tsp baking powder
  • 1 pinch salt
  • Green Food Colouring

Coffee Buttercream

  • 220 grams Vegetable shortening, (butter will work too)
  • 500 grams pure icing sugar
  • 40 grams Espresso coffee, (liquid)
  • 1 tsp amaretto, or almond flavouring
  • 1 tbsp meringue powder, (optional)
  • 1 tbsp Milk

Garnish

  • 125 grams Raspberries fresh
  • 10 mint leaves, washed
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Recipe's preparation

    Italian Christmas Parozzo

  1. An old sheperds recipe from a region in central Italy. Normally served around christmas time and dipped in coffee as it is much drier and denser than normal cake. This is a modern twist served with coffee flavoured buttercream instead. 

  2. Preheat oven to 180C and grease the centre of the bottom of 6" pan, if you are doing the ombre cake do NOT grease the sides as every layer will come out brown. Instead use baking paper. 

  3. Place almonds and lemon peel in bowl.   10 Seconds / Speed 10 

  4. Add Flour, Semolina, Baking Powder and Salt.   TURBO for 2 seconds    Scrape down sides. TURBO again. Repeat until looks thoroughly mixed.

  5. Pour into another bowl and set aside. Wash and dry TM Bowl

  6. Insert Butterfly. Add Butter and Caster Sugar.   3 Minutes / Speed 4 Scrape Down Bowl.   With TM on Speed 4 add one egg at a time. 

  7. Remove Butterfly and add reserved flour mixture. Mix on speed 3 for 1.30

  8. Divide batter evenly between 4 bowls. If you want to have the ombre look, add green food colouring to each bowl in increasing amounts and mix well.

  9. Cook each layer one at a time for 18 minutes or until a skewer comes out clean.As each layer comes out of oven, let cool for 5 minutes then turn out onto cooling rack. It will take a bit of shaking to remove them from pan as you havnt greased all the way around. 

    10. Coffee Butter Cream

  10. Place Shortening, milk, flavouring and coffee into Bowl.   10 seconds / Speed 5   Scrape down Bowl

  11. Pour in icing sugar and meringue powder if you are using it. Mix on  Speed 5 for 1 min  Scrape down sides.  Repeat as many times as it takes till completely mixed

  12. If cream is too thick to spread, add extra 2 tsps of milk at a time and mix till thoroughly combined. 

    13. Putting Cake Together

  13. Place small amount of cream into centre of plate. Add lightest layer. Cover layer with buttercream to sides. Add next darkest layer and repeat till all layers used. 

  14. Top cake with remaining buttercream, add raspberries and a few mint leaves on top. If used vegetable shortening, store out of fridge for up to 24 hours, then keep in fridge. 

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Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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Tip

Best made the night before serving. Exact same instructions will work in TM5

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • thank you this looks like a

    Submitted by amanda orsum gargula on 14. January 2015 - 10:47.

    thank you this looks like a show stopper for my table next year. Amanda

    Amanda Soft

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