Tag Archives: Dessert

Best Italian Rainbow Cake Recipe | Instant News

Lucy Schaeffer

Italian Rainbow Cookies always catch our eye when we see them packed in a shop or behind a glass counter in a bakery. The truth is that the grocery store version never lived up to our expectations. This, however, surprised us. Almond-flavored cake sandwiched between chocolate with a layer of raspberries and apricot jam. The process for this will take some time, but it is by no means difficult. They just need a lot of chilling, but it also helps you follow your own pace. They stay fresh for days, which makes them great to make ahead of time and they make a lot of it so if you sneak a box or two before you plan to serve them, no one will know! We have a few tips to help make it a success!

Use a stand mixer

If you have it. Stand mixers are more robust than hand mixers and much easier to beat almond paste (not marzipan!) And sugar together. A hand mixer can be used, but it takes longer. You want to try and break up as much of the almond paste as you can here so you don’t end up with chunks in your final product. Beat until they become pea-sized chunks.

A quarter sheet pan helps a lot

We tested this recipe using a 9 “-x-13” pan and quarter sheet and both will work here. The quarter sheet baking sheet is slightly smaller than the 9 “-x-13” baking sheet so you have a slightly thicker layer of cake and because of the shallow side it is a little easier to get the cake layer out of the pan. We know most home cooks are more likely to have 9 “-x-13” pans so we wrote recipes using that. Don’t worry if you don’t have 3 pans. You can bake in batches as needed.

Don’t take too long to rip your layers of cake

Because the cake layer is so thin it can be baked quickly and it’s easy to do. You are looking for a coating that is no longer lustrous and still soft when you poke it gently with your finger. If you overcook it, your coating can become very tough when set, so make sure to pull it off while it’s still soft. They may look a little undercooked, but will continue to harden when cold. Better to withdraw one minute too soon than one minute late.

Tempering your chocolate

This is perhaps the most complex step in the whole process, but it’s worth it. Forging the chocolate will allow you to hold the cake in your hand without it melting on your fingers. The chocolate will hold the warmer temperature for longer, making it better to eat.

You will need an instant read thermometer to check the temperature of your chocolate. Melt 3/4 cup of chocolate chips in the microwave, stirring every 30 seconds. Once the chips are completely melted, start checking the temperature. Aim somewhere between 113 ° and 118 °. If necessary, you can microwave it in 5 second bursts to help reach the temperature mark. This will take patience. Once you reach 113 °, you will start to “sprinkle” your chocolate. Do this by adding in the remaining half cup of chocolate chips a little at a time. Stir until the chocolate is completely melted before adding more and check your temperature after each addition. You need to lower the temperature of the chocolate to 89 °. Adding more chocolate and stirring helps it cook quickly which is essential for softening chocolate. If you let it cool down naturally and at room temperature it won’t set properly in the end. This is a method you can use on all chocolate covered desserts, like Oreo Truffles.

If you don’t want to soften the chocolate, you can simply microwave all of the chocolate chips in 30 second intervals, stirring after each interval until chocolate is soft. The chocolate coating on your cake will melt more quickly in your hands, but will still be just as delicious.

Have you tried it? Let us know how it went in the comments below!

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Preparation time:





Total Time:





7 oz.

almond paste, cracked

1 1/4 c.

(2 1/2 sticks) butter, softened

1 c.

granulated sugar, divided

2 3/4 c.

all-purpose flour

1/3 c.

preserved apricots, warmed

1/3 c.

preserved, warmed raspberries

1 1/4 c.

half-sweet chocolate chips, divided

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  1. Preheat oven to 350 °. Grease three 9 “-x-13” pans with cooking spray and cover with parchment paper leaving a 2 “leftover on each side. In a large bowl using a hand mixer, beat almond paste and 1/4 cup sugar until the almond paste lightly breaks into pieces. small and looks crumbly. Add butter and beat until light and fluffy. Add egg yolk and almond extract, beat until combined. Add flour and salt and beat until well blended.
  2. In another large bowl, beat the egg whites until foamy, then put the remaining granulated sugar ¼ cup slowly while beating and continue to beat until stiff. Add about ⅓ of egg whites to the mixture and slowly add until combined, then add the remaining egg whites and continue stirring gently until well blended.
  3. Divide the dough evenly into 3 separate bowls. Color one bowl of dough red and the other bowl green, leaving the third plain. Add the batter to the prepared pan and use an offset spatula to spread it out into an even layer.
  4. Bake until it is no longer shiny and feels slightly tender when pressed with fingers, 12 minutes. The cake should begin to peel off the edges and get almost no color. Let it cool for 10 minutes in the skillet, then use the parchment to help lift it and place it on a cooling rack. Cool completely.
  5. To arrange the cake, place a sheet of parchment paper on top of the green layer, then turn the layers onto the board. Peel off the top parchment paper. Apply warm apricot preservative over the green layer.
  6. Turn the white layer onto another board and peel off the parchment paper. Slide it slowly over the green layer. Apply warm raspberry preservative over the white layer. Finally, turn the red layer onto another board, peel off the parchment and slowly slide it over the white layer. Place a sheet of parchment paper on top of the red layer, then place the baking sheet on top of the parchment.
  7. Weigh the pan with a can and refrigerate for at least 2 hours or overnight.
  8. When ready to coat the chocolate, remove it from the refrigerator when you soften the chocolate. To soften your chocolate, place 1/4 cup of chocolate chips in a microwave-safe bowl. Microwave in 30 second intervals, stirring after each, until chocolate is smooth and reaches between 113 ° and 118 °. Microwave in 5 to 10 second bursts as needed to reach your desired temperature. Add in the remaining ½ cup of chocolate chips a little at a time, stirring until completely melted between additions. Keep stirring until your chocolate reaches 88 ° or 89 °. You can add more chocolate as needed to help cool your chocolate, making sure the new chips are completely melted before adding more.
  9. Add about half of your tempered chocolate on top of the red layer, and work quickly so it doesn’t harden, using an offset spatula to spread it over an even layer. Refrigerate until chocolate is completely set, 30 minutes.
  10. If your chocolate hardens when the first layer cools, microwave in 10 seconds until smooth and chocolate reaches another 89 °. Once the chocolate has hardened, flip it over to another board and spread the remaining chocolate over the green layer. Cool until chocolate is hardened or until ready to serve, another 30 minutes.
  11. Using a large knife, trim the edges of the cake to get clean sides, then cut it into 28 pieces.

Italian rainbow cake

Lucy Schaeffer

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Associate Food Editor
Makinze is the Associate Food Editor for Delish.com.

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Lack of Australian reformulation: Local governments have failed to promote healthier food choices | Instant News

The study was conducted by the University of Sydney and Deakin University, and involved analysis of food and nutrition policies carried out in six different local governments (LGs) in Australia (Blacktown, City of Sydney, Fairfield, Ku-Ring-Gai, Penrith, Randwick) comparing this with a model framework based on Australian literature and an international policy framework.

LGs are the third layer of government in Australia (under the federal government and state and territory governments). Regulatory bodies are generally called ‘councils’, whereas areas governed by LGs can range from cities to districts to districts. According to the Australian Bureau of Statistics, there are 562 Local Government Areas in Australia as of 2020.

The researchers found a lack of local government policies regulating healthier diets and nutrition, including in important areas such as reformulation of food products and unhealthy food marketing governance.

“We did not find any LGs involved in initiatives related to food processing and packaging, including policies on product reformulation targeted at food producers,”They said.

“In fact, our study found only one example of a specific policy on healthy eating / nutrition: Blacktown’s Access to the Fresh Food Policy, [but even this made no mention of any reformulation initiatives]. person

“We found only two mentions that encourage food retailers to increase the availability / affordability of healthy food, [but] not mentioned LGs are using food regulatory schemes to encourage retailers to improve food health. “ person


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New Zealand Industry calls for the creation of a Shopping Code to ensure market fairness | Instant News

Groceries is one of New Zealand’s largest wholesale chains, accounting for around 55% of the local wholesale market. It is jointly owned by two cooperatives – Foodstuffs North Island Limited (FSNI) and Foodstuffs South Island Limited – and the problems of the buying model that have recently emerged stem from the former.

According to the FSNI briefing document on the new model, the aim is to be more customer driven and data / analytics focused – but its implementation has angered suppliers.

Consulting firm Hexis Quadrant published an analysis stating that while many businesses are dealing with the impact of COVID-19, they are ‘very lean’By FSNI with an email containing demands and threats of punishment if they do not comply with the new model even though suppliers are voicing concerns about key issues such as changing payment terms and viewing opportunities.

Even the local food and grocery industry representative bodies have raised concerns with the Foodstuff method.

“As with many things in business, it’s not about what you do, it’s how you do it. Many suppliers are given contracts and told to sign or face the consequences, “New Zealand Food and Grocery Council Chief Executive Katherine Rich informed FoodNavigator-Asia.

“So far it is a negotiation, which is not really a negotiation. There is a fairly increased level of aggression and threat. Many suppliers signed on in good faith and are now up to North Island Foodstuffs to demonstrate that this new model works for suppliers. person


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Rachel Roddy’s Recipe for Italian Chocolate Pudding | Food | Instant News

LLike most children who grow up bilingual, my son, Luca, is slow to speak. Then, when he did, slowly, he mixed it up. Not too confused but resourceful; when he can’t find a word in one language, he just uses another, making word sandwiches in Italian and English, which, although I know better, make me smile – or worse, laugh, and he’ll scowl at me. But no scowl was bigger than when I told him he was lucky because he was half Italian and half English. He scrunched up his face, but made no sound – just stared – then left. A few minutes later, he returned to the kitchen, reinforced with toys. “Me half nothing, “he tells me. “I’m all Italian, and all English. “

This was a few years ago, but I think back often, especially when something I said or did was greeted with a dark frown. Nine years old, he not only speaks two languages, but he is the one laughing now: at my imperfect Italian and Vincenzo’s great but accented English, but also to himself; deliberate mixing, expletive in two languages, choice of two words from both languages.

The selection was extremely noisy around the food and at the tables, the place that made so much laughter and sullen silence. Also when she helps me cook, which happens less frequently as I would like to say, because I get impatient so often, or work until the deadline. In fact, it’s not a column about me encouraging my son to cook, but about Luca asking me to allow it break (break) chocolate for pudding, pudding. Why use only one word that sounds good when you have two?

That Treccani vocabulary note that budino comes from English “pudding”, under French influence boudin. Its origins are uncertain, but it certainly means sausage; originally blood. In the same way that British black pudding is associated with pudding, Italy black pudding – blood sausage – associated with sweet black pudding: rich, solid pudding made with blood and chocolate. While in England pudding signifies the universe with a different and amazing form, Italian pudding denotes the delicately arranged preparations that can be made from a variety of things. Vocabolario Treccani further describes budino prepared with flour or other ingredients (rice, semolina, potato, ricotta, almonds, chocolate, milk, eggs, sugar) and cooked in a mold in an oven, a shower water, or just low heat, that’s what I, what we, do.

Magazine Italian kitchen promise you can make this budino in a mold and flip it onto a plate. It is my failure, I believe, that I have never succeeded in doing this, unless I multiply the cornstarch, which means that I am missing the gentle shake, which is part of this unproblematic budino pleasure. And I like it served in a big bowl in the center of the table, ready to be put in the bowl. Better served with heavy cream. Remember that there are lots of words, in both languages, to describe this budino or pudding – lots of cute, all delicious, all whole.

Chocolate pudding – chocolate pudding

Preparation 5 minutes
Cook 10 min
Cold 5 hours +
Serve 6

1 liter of whole milk
20 grams of butter
200g of caster sugar
80g corn flour
200g dark chocolate
, chopped

In a skillet, heat the milk until it is almost boiling. While in another skillet, melt the butter and sugar over low heat until it turns liquid, remove from heat and beat the cornstarch, making sure there are no lumps.

Still turn off the heat, add a little milk to the butter / sugar / corn flour mixture while continuing to stir.

Put the skillet back on low heat and, always stirring, bring it to a boil again, which should take about six minutes. Add the chocolate and beat vigorously for another minute until melted. Scrape into a bowl or mold, or six glasses or cups, and chill for at least five hours.


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Celebrate Halloween with some of these spooky food promos | Lifestyle and Travel News | Instant News

PHOENIX (3TV / CBS 5) – Halloween may be a little different this year from COVID-19, but that shouldn’t deter the celebration with some creepy good food offerings around the Phoenix area.

Here are some offers to help you celebrate:

  • Angry Crab Shack – Children in costumes can eat for free on Halloween. Children must be 12 years and under. The deal is also valid until 6pm and for a selection of chicken tenders, fried prawns, mac n ‘cheese, children’s cheeseburgers and mini corn dogs with a choice of fountain drinks and a choice of companions.
  • Applebee – Get the Spooky Sip for only $ 5. This year, you can get Dracula’s Juice and Tipy Zombie.
  • Blaze Pizza – Anyone who visits Blaze after 4pm on Halloween for the roadside or stops to order a pick-up and says “Trick or Treat” will get a free full-size CRUNCH pizza bar and no purchase required.
  • Chipotle – Buy one get one free burrito which can only be redeemed via the Chipotle app or Chipotle.com on Halloween. All you have to do is get the code from October 29 to October 31 on TikTok, Twitter or Instagram and send it a text. Only 500,000 codes will be available. It’s also their 20th anniversary at Boorito!
  • Dairy Queen – Get a $ 1.99 kids meal with the special Halloween DQ mobile app. Treat well before trick-or-treating.
  • Dickey Barbecue Hole – Kids eat for free on Halloween while wearing costumes for kids 12 years and under. Parents can also get $ 5 off a family plan order of $ 25 or more with the SCARYSAVINGS code to pick up or take out.
  • Fired Pie – From Halloween to November 1, you can order Pizza-O’-Lantern from Fired Pie to make at home.
  • TOGETHER – Children under 12 years of age and under will receive a Mr. Mummy Pancake is free between 7 am and 10 pm from 26 October to 30 October. You can also order online.
  • McAlister’s Deli – Halloween kids can eat for free at the grocery store between October 30 and November 1, if they come to eat in costumes. This is a free children’s meal with the purchase of a main course. FREETREAT20 can give you the same offer if you order online or via their app for home dining.
  • On the border – Guests can get $ 5 Hallow-rita with candy corn on the side to enjoy.
  • Peter Piper Pizza – Peter Piper Pizza will host a Halloween Costume Contest with a photo of your costume either in the restaurant or with your order for a chance to win a year of free pizza or even a gift card for Peter Piper Pizza! Children who go out to eat in costumes will get 10 tons of Halloween tokens. Guests can also enjoy Jack-O’-Lantern Pepperoni Pizza, Spiderweb Crunch Desserts, Create-Your-Own Potion Float or get a Halloween Meal Deal which is a Jack-O’-Lantern Pepperoni Pizza and a large Spiderweb Crunch Dessert.
  • SOL kitchen – Having people for a Halloween party? Get the SOL party package complete with guacamole, TJ Caesar salad with chicken, 6 packets of street tacos, and 5-6 margaritas.

Copyright 2020 KPHO / KTVK (KPHO Broadcasting Corporation). All rights reserved.


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