pan di spagna cremadelizia nocciola
Puddings and Desserts

Sponge cake with raspberries, strawberries and hazelnut Cremadelizia

Ingredients

  • Cremadelizia Hazelnut Babbi
  • 100 g of sugar
  • 150 g of flour
  • 4 eggs
  • Half a sachet of yeast
  • Strawberries
  • Raspberries
  • 2 glasses of limoncello

Preparation

  • In a planetary mixer, pour the eggs, flour, sugar and half a sachet of yeast. Knead until it becomes a clear and homogeneous compound. Spread it on a baking sheet lined with parchment paper and bake at 180 degrees for 35 minutes.
  • With a pastry cutter form sponge cake disks and put the first into the glass. Let’s bathe with limoncello, spread the Babbi Cremadelizia Hazelnut then a layer of raspberries or strawberries. Put another sponge cake disk, bathe with limoncello, hazelnut spread, strawberries or raspberries.

Ingredients

  • Cremadelizia Hazelnut Babbi
  • 100 g of sugar
  • 150 g of flour
  • 4 eggs
  • Half a sachet of yeast
  • Strawberries
  • Raspberries
  • 2 glasses of limoncello
Print the recipe