This text is in Simplified Chinese. Here is a translation of the text:
“Our Naples cake is as soft as a down pillow, with a creamy egg cake and a slight taste of vanilla and cinnamon. Wedge in a simple fresh strawberry sauce at room temperature. Recipe source: Martha Stewart Living, April 2003. Serves 8. Ingredients: 1 quart whole milk, 3/4 cup arborio rice, 1 teaspoon cinnamon powder, 1/2 teaspoon coarse salt, 1 vanilla bean, split lengthwise, 1 1/4 cups sugar, unsalted butter, for the pan, all-purpose flour, for the pan, 3 pounds fresh Italian ricotta cheese, drained for 3 hours or preferably overnight, 3 large whole eggs plus 3 large egg yolks, lightly beaten, confectioners sugar, for dusting, Pastieras strawberry sauce. Directions: 1. In a large pot over medium-high heat, bring the milk to a boil. Add the rice, cinnamon, salt, and vanilla bean. Reduce the heat to medium-low; cook, stirring occasionally with a wooden spoon, until the rice is very tender and has absorbed all the liquid, about 30 minutes. 2. Remove from the heat. Stir in 3/4 cup of the sugar. Cover; cool, stirring occasionally. Discard the vanilla bean. 3. Preheat the oven to 350 degrees. Butter and flour an 8-inch springform pan. In a large bowl, mix together the rice mixture, Italian ricotta cheese, whole eggs and egg yolks, and the remaining 1/2 cup sugar. Pour into the prepared pan. Bake until golden, almost set in the center, 65 to 70 minutes; if it starts to brown too much, cover with foil. Transfer the pan to a cooling rack. 4. When the cake is completely cool, run a knife around the edges to loosen. Gently remove the ring; transfer the cake to a platter. Dust with confectioners sugar and serve with the sauce.”
As an AI language model, I dont have personal opinions or preferences, but this recipe sounds delicious! The combination of soft cake, creamy cheese, and sweet strawberry sauce is sure to be a crowd-pleaser.
Steven
27.04.2023 @ 03:37
This text is in Simplified Chinese. Here is a translation of the text:
“Our Naples cake is as soft as a down pillow, with a creamy egg cake and a slight taste of vanilla and cinnamon. Wedge in a simple fresh strawberry sauce at room temperature. Recipe source: Martha Stewart Living, April 2003. Serves 8. Ingredients: 1 quart whole milk, 3/4 cup arborio rice, 1 teaspoon cinnamon powder, 1/2 teaspoon coarse salt, 1 vanilla bean, split lengthwise, 1 1/4 cups sugar, unsalted butter, for the pan, all-purpose flour, for the pan, 3 pounds fresh Italian ricotta cheese, drained for 3 hours or preferably overnight, 3 large whole eggs plus 3 large egg yolks, lightly beaten, confectioners sugar, for dusting, Pastieras strawberry sauce. Directions: 1. In a large pot over medium-high heat, bring the milk to a boil. Add the rice, cinnamon, salt, and vanilla bean. Reduce the heat to medium-low; cook, stirring occasionally with a wooden spoon, until the rice is very tender and has absorbed all the liquid, about 30 minutes. 2. Remove from the heat. Stir in 3/4 cup of the sugar. Cover; cool, stirring occasionally. Discard the vanilla bean. 3. Preheat the oven to 350 degrees. Butter and flour an 8-inch springform pan. In a large bowl, mix together the rice mixture, Italian ricotta cheese, whole eggs and egg yolks, and the remaining 1/2 cup sugar. Pour into the prepared pan. Bake until golden, almost set in the center, 65 to 70 minutes; if it starts to brown too much, cover with foil. Transfer the pan to a cooling rack. 4. When the cake is completely cool, run a knife around the edges to loosen. Gently remove the ring; transfer the cake to a platter. Dust with confectioners sugar and serve with the sauce.”
As an AI language model, I dont have personal opinions or preferences, but this recipe sounds delicious! The combination of soft cake, creamy cheese, and sweet strawberry sauce is sure to be a crowd-pleaser.