Are you looking for something simple or traditional?
Here you can find cakes that do not need decorations and are, for the most part, of Italian origin.
Panettone
Panettone is a type of sweet bread loaf originally from Milan, usually prepared and enjoyed for Christmas and New Year in Italy.
The weight can vary from 700 g to 1 kg.
It is made during a long process that involves the curing of the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics.
It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d’Asti. In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute.
Ingredients:
Flour, natural yeast, water, butter, sugar, eggs, honey, salt, candied fruit, raisins, orange and vanilla flavor.
It is at the origin:
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Colomba
Colomba pasquale or colomba di Pasqua (“Easter Dove” in English) is an Italian traditional Easter cake, the counterpart of the Italian Christmas desserts, panettone and pandoro.
The weight is about 100 grams for each.
The dough for the colomba is made in a similar manner to panettone. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped with sugar before being baked.
Ingredients:
Flour, sugar, butter, natural yeast, eggs, water, salt, vanilla.
It is at the origin:
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Chocolate salami
Chocolate salami is an Italian dessert made from dark chocolate, broken cookies and butter.
The weight is about 450 grams for each.
Chocolate salami is not a meat product. The appellation “salami” stems from physical resemblance. Like salami, chocolate salami is formed as a long cylinder and is sliced across into discs for serving. These discs are a brown, chocolaty matrix (like the red meat of salami) peppered with bright bits of cookie (like the white flecks of fat in salami).
Ingredients:
Cocoa, butter, sugar, cookies.
It is at the origin:
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Tronchetto di Natale
The tronchetto di Natale or Yule log (in French: Bûche de Noël), is a typical dessert of French Christmas tradition, which takes the form of a block of wood, which in many countries of Northern Europe is considered an auspicious symbol of Christmas.
It is traditionally made from a genoise rolled to form a cylinder, filled with chestnut cream and whipped cream, iced outside with chocolate ganache.
It is often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the ganache, and powdered sugar sprinkled to resemble snow. Other decorations are made with sugar paste.
Ingredients:
Eggs, flour, sugar, whipped cream, chestnut cream, dark chocolate, butter.
On demand:
Strawberry mousse and chocolate
A fresh cake, and perfect for those who love a sweet not too sweet. The base of the cake is a spongy chocolate chiffon cake. The mousse is made with fresh fruit, whipped cream and jelly. All covered with soft chocolate ganache.
Ingredients:
Flour, sugar, eggs, cocoa, corn oil, baking powder, bicarbonate, cream of tartar, salt, strawberry (or orher fruits), jelly, whipped cream, dark chocolate, butter.
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Chocolate mousse
Vegan chocolate mousse with a crunchy biscuit base and rich creamy topping. I can decorate it with fresh or dried fruit, depending on your tastes and preferences.
Ingredients:
Dark chocolate, vegetable whipped cream, vegetable butter, cookies.
It is at the origin:
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Pastiera napoletana
Pastiera is a type of Italian cake and it is a typical cake during Easter time. The modern pastiera was probably invented in a Neapolitan convent. An unknown nun wanted that cake, symbol of the Resurrection, to have the perfume of the flowers of the orange trees which grew in the convent’s gardens. She mixed a handful of wheat to the white ricotta cheese, then she added some eggs, symbol of the new life, some water which had the fragrance of the flowers of the spring time, candied citron.
While for its mythical origins, it was used during the pagan celebrations of the return of the Spring time. During these celebrations Ceres’ priestess brought an egg, symbol of new life in procession. Because of the wheat or the einkorn, mixed with the soft ricotta cheese, it could come from the einkorn bread called “confarreatio”, an essential ingredient in the ceremony of the type of ancient Roman weddings named after it “confarreatio”
Ingredients:
Flour, sugar, salt, baking powder, butter, eggs, wheat (or rice), milk, ricotta cheese, candied citron, fragrance of the orange flowers.
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Cassata siciliana
Cassata or Cassata siciliana is a traditional sweet from the areas of Palermo and Messina, Sicily, Italy. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts.
Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese, candied peel, and a chocolate or vanilla filling similar to cannoli cream. It is covered with a shell of marzipan, pink and green pastel colored icing, and decorative designs. The cassata is typically topped with candied fruit depicting cherries and slices of citrus fruit characteristic of Sicily.
Ingredients:
Flour, sugar, eggs, corn oil, aroma or vanilla extract, baking powder, cream of tartar, salt, lemon, ricotta cheese, dark chocolate, candied citron.
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