Bund Cake with Chocolate
Desserts from Italy
translated by Italian with
Excelsior desserts are delicious pastries made up of two crumbly butter biscuits with a soft almond cream in between. Perfect as dessert after dinner or at tea time, or at any time of the day. For the perfect result of the recipe, the raw material of the components is fundamental, and above all the butter must be of excellent quality.
In a planetary put 220 g. Soft butter and 120 of powdered sugar, then add the milk a little at a time
Work well with the whips until a soft and fluffy mixture is obtained
Replace the whisk with the leaf hook and add the flour, one spoon at a time
Put the dough in a sac a poche with a wide star spout and form sticks of about 5 cm directly on a plate lined with parchment paper.
Place in hot oven at 180 degrees for about 15/20 minutes until golden brown
For the filling, weigh the honey in a glass, add the water, the aromas, the jam and the dye and mix well. Place the sugar and almond flour in the planetary and pour the liquid a little at a time. Finally add the butter
You will get a soft cream
When the biscuits are cold, put the cream in a sac a poche and spread the cream on a biscuit, close with another biscuit
Lastly, to garnish, melt the chocolate and dip the biscuits, then pass them in the pistachio nuts and place them on baking paper until the chocolate solidifies.