Aurora Bio cake with flour from ancient grains

Progetto senza titolo (18)
The Aurora cake takes its name from our type 2 flour obtained from the stone grinding of 7 populations of ancient cereals.
Questa buonissima torta con sè tutto il buono della natura, ingredienti semplici dal sopore morbido si confondono con il croccante della granella di nocciole bio usata per la decorazione.
A cake to try!
The pluses of organic ancient cereals

Ingredients:

PROCEDURE

  1. Mettere in ammollo l’uvetta in acqua tiepida per circa 30 minuti
  2. Separate the yolks from the whites
  3. Beat the egg whites with 50g of sugar until stiff peaks
  4. Separately, whip the soft butter with the remaining 50g of sugar and the egg yolks until a creamy and whipped mass is obtained
  5. Add the milk at room temperature
  6. Continue to emulsify with the electric mixer
  7. Add the cream of tartar, honey and vanilla
  8. Aggiungere la farina Aurora e la fecola con l’aiuto di un setaccio
  9. Add the previously whipped egg whites, a little at a time
  10. Scolare l’uvetta ed asciugarla con un panno asciutto
  11. Infarinare leggermente l’uvetta prima di unirla al composto
  12. Add the chopped almonds
  13. Pour the mixture into a previously buttered pan
  14. Decorate the surface of the cake with chopped almonds
  15. Cuocere a 180°C per circa 45 minuti
  16. Controllare la cottura con l’aiuto di uno stuzzicadenti

FOR THIS RECIPE WE USED:

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