- 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
- 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
- 125 grams Raspberries fresh
- 10 mint leaves, washed
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.
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.
Place almonds and lemon peel in bowl. 10 Seconds / Speed 10
Add Flour, Semolina, Baking Powder and Salt. TURBO for 2 seconds Scrape down sides. TURBO again. Repeat until looks thoroughly mixed.
Pour into another bowl and set aside. Wash and dry TM Bowl
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.
Remove Butterfly and add reserved flour mixture. Mix on speed 3 for 1.30
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.
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.
Place Shortening, milk, flavouring and coffee into Bowl. 10 seconds / Speed 5 Scrape down Bowl
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
If cream is too thick to spread, add extra 2 tsps of milk at a time and mix till thoroughly combined.
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.
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.
Italian Christmas Parozzo
Coffee Butter Cream
Putting Cake Together
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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- Instant cake at home
- Honeycomb ice cream
- Variation Passionfruit Curd
- Halawet El Jibn (Sweet Cheese Dessert)
- Pineapple upside down cake
- Choc Bliss Balls
- Refined Sugar Free Chocolate Custard
- Churro Pancakes
- Coconut Panna Cotta with tropical salsa
- Peanut butter brownie bliss balls
- Cheats Peach or Apple Kuchen
- Date rolls
- Variation of Tomato Chutney (similar to Beerenberg's) For all TM's
- Raspberry & Coconut Scones
- Caramel slice (no bake filling from scratch in Thermomix)
- Dad's Pancakes
- Honeycomb ice cream
- Oscars banana smoothie ....
- Avocado latte
- Spring onion Butter Cookie
- Cauliflower & Chicken Salad
- Light rye bread
- No Bake Fudge Brownie - Paleo, GF, Sugar Free, Grain Free
- Variation TM6 Thick and Creamy Pot Set Yoghurt