Donut with cream sauce with cranberries and lemon icing

Name: CIAMBELLONE ALLA PANNA E MIRTILLI
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: italian
Ingredients: 250 grammi di farina 00; 15 grammi di lievito per dolci; un pizzico di sale; la scorza di un limone grattugiata (un limone di Sorrento o Interdonato sarebbe perfetto); 360 millilitri di panna liquida fresca; 3 uova intere; 100 grammi di zucchero semolato; 80 grammi di zucchero di canna; farina e burro per lo stampo quanto basta; 200 grammi di mirtilli freschi; per la glassa; 150 grammi di zucchero a velo; 3-4 cucchiai di succo di limone

by Ada Parisi January 19, 2014

written by Ada Parisi January 19, 2014 10636 views 5 min read

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Ciambellone con la panna nell'impasto: morbidissimo

A donut with cream in the dough, extremely soft, scented with lemon and cranberry glaze and with so many sugary note: ideal for making your breakfast and start the day right, especially on weekends, When we are more relaxed. This donut does not contain butter or oil, but it's made from cream. The basic recipe of the dough I was suggested by Simonetta, part blog Glu-Fri, one day when I had some cream to be disposed of: the cake went like hot cakes and I didn't even have time to photograph. Now I've redone shaped donut, but by enriching the mixture with a little’ lemon peel, blueberries, brown sugar and I frosted with lemon icing and icing sugar. Exquisite! I made the cake with plain flour, but there is the recipe blog gluten by Simonetta, so none of you have no excuse not to make this cake!

Donut with cream sauce with cranberries and lemon icing

Ciambellone CREAM AND BLUEBERRY

Portions: 8 Preparation: 20 minutes cooking: 45 minutes 45 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

250 grams of flour 00

15 grams of baking powder

a pinch of salt

the zest of a lemon rind (a lemon of Sorrento or Idris would be perfect)

360 ml of cream

3 whole eggs

100 grams caster sugar

80 grams brown sugar

flour and butter for the mould as required

200 grams of fresh blueberries

for the icing

150 grams powdered sugar

3-4 tablespoons lemon juice

Procedure

To prepare the donut with cream and blueberries, Preheat the oven to 180 degrees static. Put the eggs in a bowl, lemon zest and salt and whisk them lightly with a fork. Seeds, whip cream with sugar (must not be installed in snow, you have to stop for a moment before) and merge, always blending, little by little the beaten eggs, then slowly the sifted flour with the baking powder and, Finally, blueberries lightly floured. You must obtain a creamy mixture, soft and smooth.

Grease and flour the mold and pour the mixture for the donut with cream in the dough and blueberries, leaving a centimeter and a half at least from the edge, Why will swell a lot in cooking. Bake for 45 minutes and check that it is cooked by inserting a toothpick in the cake: will have to get dry. Make it cool and then put the cake on a wire rack until completely cooling.

For the icing, put powdered sugar in a bowl and add the lemon juice, stirring until the mixture is smooth and creamy: pour in spoonfuls on donut with cream and garnish with cranberries. Bon appétit!

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Ada Parisi

Ada Parisi: siciliana, journalist, Cook. All recipes and photographs are my creation and my property and Gianluca Atzeni photographer, and therefore protected by copyright. Use of the content of this site is allowed upon explicit authorization and subsequent citation of the site and its links.

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15 comments

Monica January 22, 2014 - 19:25

Hi Ada, just follow your blog,but I love it!! I already tried 3 dessert recipes that came out great…the latest is this donut but I modified slightly: having no blueberries I put chocolate chips,to the delight of my daughters! ;) Is’ coming a show…Thanks!
Congratulations again for your work on this blog.
PS: also I'm Sicilian (of origin) and, Although I was born to “North”, I consider my homeland…the whole family lives in Sicily!! :)

Sicilians creative in the kitchen January 23, 2014 - 00:34

Hi Monica! Thank you for the compliments! You did well to put the chocolate: the basic recipe for this cake is suitable for each type of customization: the first time I did this I put marshmallows and nuts, but they're great fruit, chocolate, jams. And you can also vary the shape and make muffins, cakes, Loaf pan…. Hail Sicily! ADA

Letizia January 20, 2014 - 14:33

Love cake with cream, I find them sheets! Your cake is to try it soon! Thank you for participating in the contest!

Sicilians creative in the kitchen January 20, 2014 - 14:35

Hi Lala, Welcome and thank you for the lovely contest that you called. I love cake, doughnut-shaped or not! ADA

Glufri January 20, 2014 - 13:55

As I told you spectacular version!
And how good you are you Sicilian cuisine!

Glufri January 20, 2014 - 13:52

But is that show your version, is the extra touch more blueberries and lemon that makes it unique!
You the “I copy” :-D !!
Thanks for the quote! A hug.
PS: But how good you are you Sicilian cuisine!

Sicilians creative in the kitchen January 20, 2014 - 14:34

Simonetta welcome and thanks! With a good basic dough, I did thanks to you, you make miracles! A hug, and thank you of heart, ADA