POLENTA CAKE TORTA CAPRESE
Ingredients
- POLENTA CAKE
- 1,000 kg
- Softened butter
- 0,500 kg
- Whole eggs
- 0,500 kg
- Creme d'amandes
- 0,600 kg
- Creme citron
- 0,300 kg
- Sliced almonds
- 0,300 kg
- Lemon peel
- To taste
- Icing sugar
- To taste
1. Knead the mix, butter and eggs in a planetary mixer with paddle for 5 minutes at low speed.
2. Add the remaining ingredients and knead for a further 2 minutes at low speed.
3. Pour into previously greased and floured cake pan, up to 1/2 volume.
4. Bake at 160°C for about 40/50 minutes, depending on size
5. Leave to cool down and decorate with icing sugar
DISCOVER POLENTA CAKE