- CODE
- PP105
- BAGS
- 12,5 kg
- DOSAGE
- 100%
- SHELF LIFE
- 12 months
POLENTA CAKE
Powder mix to reinterpret in a modern key the Amor Polenta, a traditional and famous dessert of northern Italy.
• It guarantees a maximum uniform growth
• It is versatile: great variety of shapes and inclusions
• Long-lasting softness and freshness
METHODS OF USE
• POLENTA CAKE: 1.000 g
• Whole eggs: 500 g
• Soft butter: 500 g
PROCEDURE
Mix all ingredients in planetary mixer with paddle for 5 minutes at low speed.
Pour into previously greased and floured cake pans up to ¾ of the volume.
Bake at 170°C for 40/50 minutes depending on the size.
TIPS FOR THE PREPARATION IN THE BAKING TIN
In a 30 x 40 cm baking tin (with a 4 cm high edge) pour 2,5 kg of dough and bake at 170°C for about 60 minutes (last 10 mins with open valve), sprinkle the surface with granulated sugar or wait for the cake to cool down and sprinkle with icing sugar.
VARIANTS
For marbled chocolate bundt cake, add 330g of dark chocolate chips
