Starch for sweets

Wheat starch, essential for the head of turkish, traditional sweet of Castelbuono and for the preparation of all those creams that would require fat to thicken.

Here are three recipes you can make with this starch:

Custard cream
To fill a sponge cake, a cake or for trifle.
Ingrediants: 90 g of sugar, half a liter of milk, 2 egg yolks, a sachet of pure vanillinBellanca, 50 g of wheat starchBellanca and the grated rind of a lemon.
Preparation: Work the egg yolks with the sugar until they are soft and creamy, add the wheat starchBellanca and vanillin, mixing carefully. Heat the milk in a saucepan and slowly pour it into the mixture, stirring constantly, bring to a boil and cook for two minutes. Let it cool a little and prepare your dessert.

Sponge cake
Ingrediants: 160 g of wheat starchBellanca, 160 g of sugar, 4 eggs, 1 sachet of vanilla yeast for cakesBellanca.
Preparation: In a bowl, beat the egg yolks with the sugar until a rather fluffy mixture is obtained, whip the egg whites until stiff with a pinch of salt in another bowl and mix everything together. Pour the mixture into a bowl, add the wheat starchBellanca, vanilla yeast for cakesBellanca and work with an electric mixer for a few minutes until the dough is smooth and homogeneous. Pour the dough into a greased and floured cake pan with a diameter of 26 cm and bake in a preheated oven at 175C for 30-35 minutes. Remove the sponge cake from the oven and let it rest for at least 20 minutes. Remove the cake from the oven, let it rest for at least 20 minutes. Remove from the mold with the help of a knife and let it cool on a plate. recipe..

Margherita cake
Ingrediants: 125 g of butter, 60 g of wheat starchBellanca, 125 g of milk, 1 lemon, 3 eggs, 130 g of sugar, 220 g of flour 00, 1 sachet of vanilla baking powder Bellanca.
Decoration: 1 sachet of powdered sugarBellanca.
Preparation: Work the egg yolks with the sugar, when the mixture appears rather frothy, add the whipped egg whites with a pinch of salt, then the starch, flour, yeast, grated lemon zest and work with an electric mixer for a few minute until a smooth and homogeneous mixture is obtained. Pour the dough into a 22-24 cm buttered and floured pan and bake in a preheated oven at 175C for 35-40 minutes. Remove the cake from the oven, let it rest for at least 20 minutes and sprinkle the surface with icing sugar..