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Italian Recipe Ingredient Translation?
I have an Italian cake (dolce torta) recipe that needs a little help. I translated it but one ingredient I'm confused about:
1 cucciaino lievito in polvere per dolci....which I translated to: I tsp. powder yeast per cake
I bake very often but because this really IS a recipe from Italy, I wondered whether it really used yeast. I decided that maybe what it might really mean was baking soda or powder to make the cake rise. Can you explain??
AND....
also what would be 20 cl. Panna Liquida?
Thanks for all your answers!
hahahaha Cooking Fool my name ends with "io", but I'm not fluent!
Boran there was no down time or acid ingredient for rising, but thanks.
4 Answers
- ?Lv 49 years agoFavorite Answer
cucchiaino lievito in polvere per dolci means 1 teaspoon baking powder for cakes. Panna liquida means cream.
Source(s): Source: madian name that end in "elli" - 9 years ago
Does the recipe call for a time to rise? If the directions mention a time period over half an hour (more likely over an hour) that is not part of the actual oven time, then there is a good chance that there is yeast involved. If not, then you can be pretty sure it is not yeast.
Are there any acids in the recipe: lemon juice, vinegar, molasses, brown sugar, cream of tarter, etc.? If so, there is a chance that it could be calling for baking soda. A full teaspoon, however, seems like a bit much for that.
Otherwise, my guess would be baking powder.
As yeast has been around a lot longer then other leaven agents, except of course for eggs, it may simply be that the word for yeast, in Italy, has come to mean leaven.
- 9 years ago
Lievito in polvere is definitely not yeast. It would be baking soda/powder for sure. Panna liquida is heavy cream. Good luck!
- Anonymous4 years ago
Tiramisu is an exceptionally common italian dessert recipe. yet there are a number of others like Frittele di Mele (Apple lemon fry bread) or pastries. locate under an elementary recipe for domicile made tiramisu.
