Soft cake with Cremadelizia ai pinoli
Level: Easy
Cooking time: 20 minutes
Portions: 10 People
Ingredients
- 4 eggs
- 100 g brown or caster sugar
- 40 g rice flour or Italian “00” flour
- 200 g Cremadelizia ai Pinoli Babbi
- to taste Pine nuts for the surface
- Icing sugar to powder
Preparation
- Separate the yolks from the egg whites in two bowls.
- Whip the yolks with the brown sugar until you get a puffy and frothy mixture. Add the sifted flour and Cremadelizia a pinoli Babbi and continue whipping with electric whisks.
- Whip the egg whites until they form stiff peaks and incorporate them into the mixture gently from bottom to top with a spatula or wooden spoon.
- Transfer to a square or rectangular baking tray (or about 24×18 cm) and bake at 180°C for 20 minutes.
- Turn off the oven and leave to cool in the oven, with the door slightly open.
- Sprinkle with pine nuts and dust with icing sugar.
Ingredients
- 4 eggs
- 100 g brown or caster sugar
- 40 g rice flour or Italian “00” flour
- 200 g Cremadelizia ai Pinoli Babbi
- to taste Pine nuts for the surface
- Icing sugar to powder
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