The Aurora cake takes its name from our type 2 flour obtained from the stone grinding of 7 populations of ancient cereals.
This delicious cake with all the goodness of nature, simple ingredients with a soft sopor blend with the crunchy organic hazelnut grain used for decoration.
A cake to try!
The pluses of organic ancient cereals
- Organic
- Stone ground
- Type 2
- Origin: Italy
- Rich in fiber, minerals and vitamins
- Preparation: 30 minutes
- Difficulty: medium
- Cooking: about 45 minutes
Ingredients:
- 200g Aurora organic cereal flour
- 50g organic potato starch
- 100g organic cane sugar
- 50g organic honey
- 120g organic butter
- 4 organic eggs
- 50g organic Spigabuona almond grains
- 120g organic milk
- 200 g organic grape
- 8g organic cream of tartar
PROCEDURE
- Soak the raisins in warm water for about 30 minutes
- Separate the yolks from the whites
- Beat the egg whites with 50g of sugar until stiff peaks
- Separately, whip the soft butter with the remaining 50g of sugar and the egg yolks until a creamy and whipped mass is obtained
- Add the milk at room temperature
- Continue to emulsify with the electric mixer
- Add the cream of tartar, honey and vanilla
- Add the Aurora flour and the starch with the help of a sieve
- Add the previously whipped egg whites, a little at a time
- Drain the raisins and dry it with a dry cloth
- Lightly flour the raisins before adding them to the mixture
- Add the chopped almonds
- Pour the mixture into a previously buttered pan
- Decorate the surface of the cake with chopped almonds
- Cook at 180 ° C for about 45 minutes
- Check the cooking with the help of a toothpick
FOR THIS RECIPE WE USED:
