tenerina crema pinoli
Puddings and Desserts

Soft cake with Cremadelizia ai pinoli

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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