Cooking from Romagna: Cakes and Desserts

Ingredients:3 eggs, 300 gr. of sugar, 300 gr of sifted flour, 100 gr. of lard or butter, 1 grated lemon rindì, baking powder

Preparation:
Beat the 3 egg yolks with the sugar very well, add the flour a little bit at a time, constantly stirring the mixture, then add the lightly beaten egg whites, the melted butter, the lemon rind and the glass of tepid milk in which the baking powder has been dissolved.
Butter a ring-shaped mould and put the dough into it brush some egg yolk over the surface.
Bake for about 30 minutes. Test with a toothpick .

Ingredients:2 cups of pig’s blood, 500 gr. of rice cooked in milk, rind of 1 lemon and 1 orange, 100 gr. of sweet chocolate, 50 gr. of chestnut flour, 200 gr. of sultan raisins, baking powder, vanilla, 3 heaping tablespoons of white flour, or better potato/corn starch, 100 gr. of stewed or raw apples, 300 gr. of sugar, breadcrumbs, sapa and liqueur to taste, 70 gr. of walnuts and almonds.

Preparation:
Remove any lumps from the pig’s blood by warming and then straining the blood.
Mix well the cooked rice and add the other ingredients to it.
Add the blood a little at a time to the rice mixture.
Separately prepare a short crust pastry with 300 gms of flour, 3 eggs, 150 gms of sugar and the grated rind of Ѕ lemon. Line the base and sides of a previously buttered mould with the pastry and pour the hot liquid into it. Dust with sugar and bake in a medium-hot oven for about 2 hours.

Ingredients: 2 small tablespoons of rum,100 gr. of butter, 200 gr. of vanilla biscuits, 100 gr. of chocolate powder, 2 eggs, 100 gr. of sugar

Preparation:
Melt the butter and add the sugar, the eggs and the broken biscuits. Mix very well. Next, take a sheet of waxed paper greased with butter and put the dough onto it, making the shape of a salami.
Sprinkle the chopped nuts over the salami. Roll and wrap in the waxed paper and put the salami into the freezer.
When it’s really cold, cut it into slices as though it were a real salami.

Ingredients: 1/3 Cup of flour, 2 eggs, 3 tbsp sugar, lemon zest, 4 tbsp of brandy, ½ Cup of lukewarm milk, 1 tsp of powder yeast, 2 oz of raisin, confectioners' sugar, oil to fry, salt

Preparation:
Soak the raisin in lukewarm water with two tbsp of brandy. In a bowl mix the eggs with the sugar, the lemon zest, the rest of the brandy, the milk and a pinch of salt.
Add the flower mixed to the yeast a bit at the time. Drain and squeeze the liquid off the raisins and add them to the mixture. Cover the dough with a cloth for the time necessary to heat the oil. Place the dough a spoonful at the time in the boiling oil, paying attention not to splatter and get burned. Once they have a golden look drain them with a slotted spoon and place them on paper towels to dry. Sprinkle them with confectioner's sugar and serve warm

Ingredients: 1 c. raisins, 1 c. brown sugar, 1 c. chopped nuts, canned biscuits, cinnamon to taste

Preparation:
Combine raisins, brown sugar, and nuts. Stretch canned biscuits to 4 inch circles. Butter generously.
Press raisin mixture into biscuits; sprinkle with cinnamon. Bake 8 minutes at 450 degrees.