- g 500 Flour “Frolla” Molino Dallagiovanna
- g 650 butter
- 700 g sugar
- g 400 eggs
- 300 g egg yolks
- g 300 starch
- 1 grated lemon
- g 1 grated orange peel
- g 5 ammonium carbonate
- g 50 maraschino
- vanilla
Gently assemble the butter and the sugar with the leaf; add the starch time by time, then the eggs and the yolks.
Fit making sure not to "collapse" everything; add the maraschino, add the flour with the aromas and the carbonate ammonium.
Put in bakin tin greased with butter and floured flour.
Bake at 170 ° C for about 30 minutes.
Decorate with powdered sugar.
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