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
- 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
- Mettere in ammollo l’uvetta in acqua tiepida per circa 30 minuti
- 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
- Aggiungere la farina Aurora e la fecola con l’aiuto di un setaccio
- Add the previously whipped egg whites, a little at a time
- Scolare l’uvetta ed asciugarla con un panno asciutto
- Infarinare leggermente l’uvetta prima di unirla al composto
- Add the chopped almonds
- Pour the mixture into a previously buttered pan
- Decorate the surface of the cake with chopped almonds
- Cuocere a 180°C per circa 45 minuti
- Controllare la cottura con l’aiuto di uno stuzzicadenti
FOR THIS RECIPE WE USED:
