Join me as I bake through the Great British Bake Off.
Sfogliatelle, meaning "small, thin leaves" in Italian, perfectly describes these delicate laminated pastries that are popular in Naples. In this version, half are filled with a traditional semolina-ricotta cream flavored with chocolate and Amarena cherries. The other half encase a French almond cream reminiscent of almond croissants. Try either one ... or both!
A trifle terrine is a layered dessert made in a loaf pan and served in slices. Inspired by another layered dessert, this Spumoni Trifle Terrine highlights four classic Italian flavors: Amarena cherry, amaretto panna cotta, chocolate mousse, and pistachio bavarois. Beneath those creamy layers is an amaretti cookie crumble.
The challenge seemed simple enough: Bake a chiffon cake. My plan was to create a yin-yang cake, contrasting the traditional flavors of a black forest gâteau (dark chocolate and cherries) with a lighter version featuring amaretto and almond flavors: a black-and-white forest gâteau. This is a cautionary tale of the cake that almost wasn't.
