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CARNIVAL CAKES
Ingredients for Frittelle
250 ml water
3 g salt
40 g butter
200 g flour
300 g eggs
Vanilla and rum
Method
Bring the water, butter and salt to a boil. Add the flour and stir as it thickens. Cool then add the eggs one at a time, beating well after each addition. Add vanilla and rum to flavour. Deep fry in oil.
Ingredients for eggnog cream
300 ml dry marsala
200 g white wine
300 g sugar
300 g egg yolk
30 g rice starch
Method
Boil the marsala wine. In a separate bowl mix the sugar with egg yolk and rice starch. Stir in the wine, return to the hob and cook until it thickens. Stuff the frittelle.
Crostoli ingredients
330 g flour
30 g soft butter
20 g sugar
2 whole eggs
35 g white wine
20 g rum
2 g quick yeast
Salt
Grated lemon peel
Method
Knead all ingredients together to make a soft dough. Wrap in clingfilm and allow to rest. Press the dough into thin sheets, tear these into shreds. Fry the shreds in hot oil and serve sprinkled with icing sugar.
By Baita E Salmaso
