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| FOTO TRATTA DA www.unduetre.com |
After talking of the transmission i menù di benedetta, now comes the turn of another protagonist of our Italian TV: Antonella Clerici, and its prova del cuoco.
I chose a recipe I tried, easy to prepare gluten free satisfies all.
Here's the video of the recipe
http://www.laprovadelcuoco.rai.it/dl/portali/site/articolo/ContentItem-bf9d1f0f-f7bd-41a8-9cf9-861a6e25011c.html?refresh_ce
Ingredients
35.2 oz. (1 kg) apples
1/2 cup (100g.) sugar
1/4 cup (50g.) sugar for caramel
3 eggs
½ teaspoon of cinnamon powder
2-3 drops of vinegar
Preheat the oven to 356 °F (180°). Melt 1 /4 cup (50g.) of sugar with 2 tablespoons water in a saucepan. When the mixture becomes a golden color, add 2/3 drops of vinegar and remove from heat. Add 1 teaspoon of boiling water and stir.
Pour the caramel into the charlotte mold to coat the sides and bottom. Allow to cool then buttering the corners where the caramel is not a party. Peel apples, cut into 4 wedges and cook over high heat with a glass of water in a saucepan, stirring constantly to reduce them.
Remove from heat, add sugar and cinnamon. Mix well.
When the apples are lukewarm, stir in the eggs one at a time, beating vigorously.
Pour the mixture into the mold with the caramel and bake in water bath for about 15-20 minutes.
Let the cake cool then sformatelo before serving.
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