Polenta e Osei
"After my visit to Bergamo, Italy back in the winter of 2011, I fell in love with the culture and desserts of this historic city! They are known for this cute yellow dessert that's sweet and filled with liqueur! I had one a day (sometimes two, depending on how much walking I did that day) as a treat after supper! I haven't seen this dessert in America, and it took a quarantine to puck up the nerve to try to make this from scratch! There are limited resources online, so I had to make it my own! Keep in mind that this dessert is quite sweet and rich!"
Ingredients:
Cake Batter:
1 cup All Purpose Flour
1 cup Potato starch
6 eggs separated
6 TBSP sugar
Marzipan:
1.5 cups Almond flour
1 tsp Almond extract
3 cups Powdered sugar
1 egg
1 tsp Amaretto
Filling:
3/4 cup Hazelnut spread/Nutella
1/2 cup (1 stick) butter UNSALTED
1 TBSP Amaretto
Topping:
1/3 Marmalade
1/3 cup Cocoa powder (I used Hershey's Cocoa: Special Dark)
Marzipan
Crystallize sugar for outside marzipan layer
Procedure/steps:
1. Mix egg whites until soft peaks
2. Mix yolks with 6 TBSP of sugar, then fold in egg whites to the yolks.
3. Gradually add the flours (Potato starch + flour)
4. Fill sphere rubber mold with batter almost to the top (will not raise much so don't worry about overflow).
5. Bake slowly at 200 degrees for 30 - 40 minutes (depending on your oven)
6. Make chocolate filling. Combine all ingredients (Nutella, Amaretto and butter) and mix together until creamy.
7. Mix ingredients for marzipan. Should the dough be too sticky (or too doughy) add more powdered sugar. Place in the fridge for 10-15 min.
8. Pick apart the dough and make balls in your hand (slightly smaller than a golf ball). Set aside.
9. Once cakes are done and cooled. Cut in 3 layers. Then brush each layer with Amaretto liqueur. Be generous:)
10. Place a thin layer of the hazelnut cream between the layers. Doesn't have to look pretty or exact.
11. Stack the layers then brush the outside of the stacked cakes with Amaretto.
12. With a cake spatula, coat the outside of the cake with the hazelnut cream.
13. Place in fridge/freezer for 5-10 min.
14. Roll out the marzipan balls with a rolling pin. (Use lots of powdered sugar to make sure the marzipan doesn't stick). Make sure it's not too thin - about the thickness of a quarter.
15. Get the rolled out marzipan and cover the cake. Use your finger to make the marzipan stick to the cake. Cut off excess marzipan or, if a small amount remain, you can tuck under the cake.
16. Brush Marzipan that's on the cakes with Amaretto, then pat crystallized sugar all over.
17. Once all cakes are sugared, place a dollop (1/2 tsp) of marmalade on top of each cake.
18. Knead 1/2 cup of left over marzipan with the cocoa powder until fully incorporated. Use more cocoa powder if you can still see yellow from the marzipan.
19. Roll out small pieces of the chocolaty marzipan (no bigger than a penny) and pinch your fingers to create the indentation of the wings, beak and tail. Adjust as you please.
Ingredients:
Cake Batter:
1 cup All Purpose Flour
1 cup Potato starch
6 eggs separated
6 TBSP sugar
Marzipan:
1.5 cups Almond flour
1 tsp Almond extract
3 cups Powdered sugar
1 egg
1 tsp Amaretto
Filling:
3/4 cup Hazelnut spread/Nutella
1/2 cup (1 stick) butter UNSALTED
1 TBSP Amaretto
Topping:
1/3 Marmalade
1/3 cup Cocoa powder (I used Hershey's Cocoa: Special Dark)
Marzipan
Crystallize sugar for outside marzipan layer
Procedure/steps:
1. Mix egg whites until soft peaks
2. Mix yolks with 6 TBSP of sugar, then fold in egg whites to the yolks.
3. Gradually add the flours (Potato starch + flour)
4. Fill sphere rubber mold with batter almost to the top (will not raise much so don't worry about overflow).
5. Bake slowly at 200 degrees for 30 - 40 minutes (depending on your oven)
6. Make chocolate filling. Combine all ingredients (Nutella, Amaretto and butter) and mix together until creamy.
7. Mix ingredients for marzipan. Should the dough be too sticky (or too doughy) add more powdered sugar. Place in the fridge for 10-15 min.
8. Pick apart the dough and make balls in your hand (slightly smaller than a golf ball). Set aside.
9. Once cakes are done and cooled. Cut in 3 layers. Then brush each layer with Amaretto liqueur. Be generous:)
10. Place a thin layer of the hazelnut cream between the layers. Doesn't have to look pretty or exact.
11. Stack the layers then brush the outside of the stacked cakes with Amaretto.
12. With a cake spatula, coat the outside of the cake with the hazelnut cream.
13. Place in fridge/freezer for 5-10 min.
14. Roll out the marzipan balls with a rolling pin. (Use lots of powdered sugar to make sure the marzipan doesn't stick). Make sure it's not too thin - about the thickness of a quarter.
15. Get the rolled out marzipan and cover the cake. Use your finger to make the marzipan stick to the cake. Cut off excess marzipan or, if a small amount remain, you can tuck under the cake.
16. Brush Marzipan that's on the cakes with Amaretto, then pat crystallized sugar all over.
17. Once all cakes are sugared, place a dollop (1/2 tsp) of marmalade on top of each cake.
18. Knead 1/2 cup of left over marzipan with the cocoa powder until fully incorporated. Use more cocoa powder if you can still see yellow from the marzipan.
19. Roll out small pieces of the chocolaty marzipan (no bigger than a penny) and pinch your fingers to create the indentation of the wings, beak and tail. Adjust as you please.
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