Powder mix to reinterpret in a modern key the Amor Polenta, a traditional and famous dessert of northern Italy.<\/p>\n
\u2022\u00a0It guarantees a maximum uniform growth
\n\u2022\u00a0It is versatile: great variety of shapes and inclusions
\n\u2022\u00a0Long-lasting softness and freshness<\/p>\n
\u2022 POLENTA CAKE: 1.000 g
\n\u2022 Whole eggs: 500 g
\n\u2022 Soft butter: 500 g<\/p>\n
Mix all ingredients in planetary mixer with paddle for 5 minutes at low speed.
\nPour into previously greased and floured cake pans up to \u00be of the volume.
\nBake at 170\u00b0C for 40\/50 minutes depending on the size.<\/p>\n
TIPS FOR THE PREPARATION IN THE BAKING TIN<\/p>\n
In a 30 x 40 cm baking tin (with a 4 cm high edge) pour 2,5 kg of dough and bake at 170\u00b0C 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.<\/p>\n
For marbled chocolate bundt cake, add 330g of dark chocolate chips<\/p>","protected":false},"excerpt":{"rendered":"
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