Desserts

BUSSLAN (Ring-shape cake)

Ingredients:

  1. 1.8 pound all –purpose flour
  2. 2.5 ounces potato starch
  3. 6 eggs
  4. 2 packages active dry yeast
  5. grated lemon peel (2 lemons)
  6. ½ pound butter
  7. 3 cups heat milk
  8. 1 pound white sugar
  9. 2 packages vanilla extract
  10. a pinch of salt

Directions:
In a large bowl stir together flour and potato starch. Make a well in the centre and pour in softened butter and sugar, then 6 yolks, a pinch of salt, vanilla extract, two lemons grated peel and yeast. Pour in the milk a little at a time. Mix until well blended. Transfer to a lightly-buttered ring-shape baking-pan, sprinkle with granulated sugar. Bake at 356 degrees F for 1 hour.

PATTONA  (Chestnut cake)

Ingredients:

  1. 0.7 pound chestnut flour
  2. 2 tablespoons sugar
  3. 1.8 pint milk
  4. a pinch of salt
  5. olive oil
  6. 3 tablespoons pine-seeds
  7. 3 tablespoons raisin

Directions:
In a large bowl stir together chestnut flour and cold milk stirred little at a time. Mix until well smoothed. Stir sugar, a pinch of salt and 2 tablespoons oil. Grease a large and thin baking-pan. Transfer the mixture and pour in 3 tablespoons raisin. Sprinkle with pine-seeds and olive oil. Bake at 356 degrees F for 40 minutes. Serve cold.

SGONFIETTI (Fritters)

Ingredients:

  1. ½ pound all-purpose flour
  2. 2 ounces butter
  3. 1 pint water
  4. grated lemon peel
  5. 6 eggs
  6. icing sugar
  7. salt
  8. oil for frying

Directions:
Simmer the water together with butter and a pinch of salt. Pour in flour and simmer for at about 10 minutes. Allow the mixture to cool, keeping on stirring. Pour in a piece of lemon peel and n. 1 yolk. Mix until well smoothed. In a bowl beat 4 whites until they hold stiff peaks and then stir 2 yolks. Combine everything and mix until well smoothed. Fry fritters, a few at a time, until golden. Turn once with a slotted spoon. Drain on paper towels. Dust with icing sugar. Serve hot.