Put flours in a bowl
Make a hole in the middle and pour the yeast dissolved into the water with part of the sugar.
Incorporate some flour and let it rest for about 20 minutes.
Add the rest of the sugar, knead a little and add butter and salt, then knead for about 10 minutes (some less if you use a food processor).
Cover the bowl and let the dough rises for about 30 minutes.
Coprite l'impasto e lasciatelo riposare in un luogo tiepido per un'ora e mezza.
Add chocolate drops at the dough working it just enough to incorporate the drops.
Make 60 g round pieces and put them on a baking tray, letting enough space between them.
Let them rise 30 more minutes.
Brush pangoccioli with the egg and milk mixture and bake at 350°C for 20- 25 minutes.
Heat the oven at 355°F
Grease a 9 inches round cake pan.
Melt the butter in a saucepan then let it cold.
In a bowl whisk together yolks and brown sugar, beat until frothy.
Pour in the butter and whisk again then sift in the flour, the almond meal, salt and almond extract.
Stir just enough to eliminate all the lumps.
In another bowl beat egg whites, when fluffy add cane sugar, little by little, until you have a smoothy and shiny meringue.
Fold in the meringue into the cake batter, then pour the batter into the cake pan.
Bake for 30- 40 minutes.
Remove the cake from the oven, let cool, then remove the cake from the pan.
To prepare the caramel: bring milk cream and dark brown sugar to a boil then reduce heat and let it simmer for about 40 minutes.
It is ready when it sticks to a spoon.
Let the caramel cool a little but not too much or it will be to thick to be spread on the cake.
Cover the cake with the caramel and decorate with lingonberries.
Beat sugar and butter, then add eggs, one at time, until you have a foamy and gold mixture.
Sift in flour, salt and baking pownder.
Pour the mixture in a greased baking tin about 9X9 inches.
Bake at 355°F for about 40 minutes or until well baked in the middle.
Mix in a bowl condensed milk, whole milk, evaporated milk or milk cream.
When the cake is out of the oven make a lot of holes with a toothpick in the whole cake, then pour the milk mixture over the cake.
You must soak all the parts.
When the cake is cold enough put it into the fridge.
It must rest for at least four hours, overnight is better.
When is time to serve the cake whip the milk cream with icing sugar until stiff, cover the cake and add al the fruit you want in pieces or slices.
If you like you can sprinckle the cake with ground cinnamon.
For the dodgers: beat sugar and butter until fluffy, add flour and semolina and mix with a spatula then by hand pushing the crumbles together until you have a loaf.
Cover it with cling film and store in fridge for at least one hour.
For the whisky cream: put milk cream and chocolate in a saucepan, put this saucepan into a bigger pot half filled with hot water ( the classic bain- marie).
Stir until the chocolate is melted and the ganache is shiny; add the whisky, stir briefly and set aside.
When cold store in fridge at least two hours to reach a spreadable consistency.
Spread the dough with a rollpin and cut big cookies.
The cookies must be even, then in half of them cut a hole in the midde with a smaller cookie cutter.
Put the baking tray with cookies into the fridge for about 20 minutes before baking.
Bake at 300°F for about 10- 15 minutes or until light golden.
Take them off the oven and let them cold well.
When hot the cookies are very crumbly and soft, do not touch them.
When the cookies are cold or even the day after ( so they set firm) pair two cookies, one plain and one with the hole using a generous amount of whisky cream.
You can store them in a tin box for some days.
Put the ricotta cheese into a colander to let the whey drain.
Sift the flour and the baking powder in a bowl, add the caster sugar, vanilla seeds and lemon zest plus the salt pinch.
Mix a little then add the ricotta, knead with fingers until you have a smooth but very soft loaf.
Take small bites of dough, round them with hands and put them on a baking tray.
Bake at 350°F for 8- 10 minutes or until they turn gold.
Sprinkle with icing sugar (or roll the in it) when they are still warm.
Serve warm or cold.
You can store them in a tin box for a couple of days.