Focaccia dolce di Bagno

Focaccia dolce di Bagno


For a cake of 1 kg: 12 eggs, 1/2 kg sugar, 300 g flour of and 10 g grated lemon peel




Beat the egg yolks in a bowl, add the sugar and whisk until creamy; in another bowl whip the egg whites until stiff and add to the first mixture and mix well with a wooden spoon. Gradually add the flour and the grated lemon peel, stirring continuously. Grease a baking dish with a little butter and pour in the entire mixture. Place in an oven at 160 °C for 1 hour and 20 minutes. Do not open the oven during the first hour of cooking otherwise the cake will sink. After cooking, remove the cake from the pan using a knife to loosen the sides, turn it upside down and place on a cake stand. It will be tastier if served the next day, but will retain its delicacy and softness for up to a fortnight.

gio, 15 giu 2017 15:54:41 +0000