The emiliana “Spongata Cake” is a very old cake that is generally prepared during the Christmas holidays.✨ This delicious cake has a thin shell of puff pastry and a large filling of dried fruit and honey.
It’s really delicious! 😍 Follow these simple steps to make a perfect pastry.
We made it with AIDA 2.0 for Sweets, semi wholemeal and stone-ground. Look at the crazy result!
- Preparation: 30 min + 24 h of rest
- Dosage: 10 people
- Difficoltà: Media
- Baking time: 35 minutes
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
For the shortcrust pastry
- 300 g of AIDA 2.0 For Sweets
- 130 g of granulated sugar
- A pinch of salt
- 150 gr of butter
- white wine to taste
- 1 tuorlo d’uovo bio
For the filling
- 100 g dry biscuits
- 50 g roasted walnuts
- 50 g roasted hazelnuts
- 50 g roasted almonds
- one tablespoon caster sugar
- 200 g wildflower honey
- 60 ml dry white wine
- nutmeg to taste
- cinnamon powder to taste
- cloves to taste
- 100 g sultanas
- 30 g pine nuts
PROCEDURE
Preparare come prima cosa il ripieno della spongata. Fare sciogliere il miele a fuoco lento e il vino lasciando sobbollire per 2-3 minutes e poi versarlo in una ciotola abbastanza ampia. Unire poi la noce moscata, i biscotti sminuzzati e mescolare.
Aggiungere la cannella e la frutta secca sminuzzata. Unire anche l’uvetta e i pinoli e mescolare bene tutti gli ingredienti insieme. Let it rest overnight.
Then prepare the shortcrust pastry: put flour, sugar, salt and butter in the planetary mixer, then add olive oil and wine to taste. Once you have obtained the dough, divide it into two parts. Roll out two 28 cm discs and line a buttered and floured cake tin with the first disc of dough, pour in the spongata filling and spread it out, creating an even layer.
Cover the filling with the second disc of dough, trimming the edges with a pastry cutter. Cuocere a 180° per circa 30 minuti. Allow to cool and dust with icing sugar.
FOR THIS RECIPE WE USED:
