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Spongata * Spong

Spong is a traditional Christmas dessert for the provinces of Reggio Emilia, Parma, Buse, Piacenza and Modena. In Buse, Spong is of particular historic significance. While Giuseppe Verdi's Don Carlos is composed visited an old pasticheriya founded in 1867. In
shop served a special dessert of sweet oil dough filled with honey, almonds, pine nuts, candied fruit, lemon and orange peel and raisins. Verdi called dessert is a masterpiece and ever since Spong is the official dessert of Buse.
name comes from the Italian word for porous sponge структурата на десерта отвътре и захартното покритие отвън.

The spongata, or fungus, is a sweet Christmas present in certain areas of the provinces of Piacenza, Parma, Reggio Emilia, Modena е Busseto. A Busseto, sponge has particular historical significance. While composing Giuseppe Verdi's Don Carlos, would visit the Old Bakery Muggia, founded in 1867. The pastry served with special sweet pastry, filled with honey, almonds, pine nuts, candied fruit, cedro e uva passa. Verdi pensato che la torta era un capolavoro e il spongata divenne il dolce ufficiale di Busseto.
Il suo nome deriva dalla parola italiana per spugna, facendo riferimento alla consistenza del ripieno, i piccoli fori sulla parte esterna e il rivestimento di zucchero.

200 g flour 60 g butter

250 g honey
50 g walnuts
120 g dried fruit
40 g almonds 70 g sugar

40 g caster sugar 40 g raisins

50 g breadcrumbs
peel 1 / 2 lemon 1 teaspoon

cinnamon 1 egg yolk 1 egg


Soak raisins in warm water for 15 minutes, drain. Cut dried fruit, grind nuts, toasted bread. Heat over low heat 2 tablespoons honey, diluted with a little water just to boiling and remove from heat. Add cooked ingredients and nuts. Flavored with cinnamon, stir gently with wooden spoon. Transfer to bowl and let stand 1 hour.
Sift flour, add butter at room temperature, sugar and grated lemon peel. Add egg and yolk, and let knead for 30 minutes.
Divide the dough into two parts and roll out two rounds of 3 mm thick. Littered with parchment round tray with a diameter of about 24-25 sm.Slozhete one crust and pour filling. Pokriiyte with the second crust and turn the edges inward. Bake at 180 ° C for about 40 minutes. Cool and Dust with powdered sugar.

200 g di farina

60 g di burro

250 g di miele

50 g di gherigli di noce già pelati

120 g di mostarda Fruit

40 g almonds

70 g of sugar

40 g sugar 40 g

raisins

50 g breadcrumbs

zest grated 1 / 2 lemon

1 teaspoon ground cinnamon

1 egg yolk 1

Let soak the raisins in warm water for 15 minutes, drained and chop fruits, chopped nuts, brown do for a few minutes in the oven the bread crumbs. Heat over low heat honey diluted with 2 tablespoons of water just reaches a boil turn off the heat and add the prepared ingredients and almonds. Scented with cinnamon, stir gently with a wooden spoon, transfer everything into a container, cover and let stand for 1 hour.

Sift the flour, add the butter, let soften at room temperature, sugar and grated rind of lemon. Together the egg and egg yolk, mix and let sit for about 30 minutes.

Divide the dough in half and roll it out in as many layers with a thickness of 3 mm, obtaining two records. Line a round cake pan with waxed paper, arrange the first disc and sprinkle with the compound.

Cover with second pastry disk C and seal edges to enclose the filling completely. Spongata the Cook in oven at 180 ° C for 40 minutes. Take it away, let cool, liberatela greaseproof paper and serve, sprinkled with icing sugar.