How to cook Italian Donizetti Cake Recipe
"Italian Donizetti Cake Recipe,Ingredients:,How to Cook Italian Donizetti Cake Recipe:"
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Italian Donizetti Cake Recipe |
Dalgano - Italian Food | The Donizetti cake is a signature dessert from the city of Bergamo, dedicated to the composer of the same name. This is a donut that is enriched with pieces of fruit and has a maraschino flavor. A classic cake to enjoy with a nice cup of tea.
According to romantic legend, the dessert was invented at dinner by the composer chef Rossini, who was eager to comfort the soul of his friend, who was suffering from lovesickness. In fact, a little more mundane, Donizetti Cake was created in 1948 by Alessandro Balzer, the pastry chef of the historic town's cafe owner, to celebrate the centenary of the death of the famous musician from Bergamo.
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Ingredients:
- 130 g soft butter
- 75 gr sugar
- 4 egg yolks at room temperature
- 2 egg whites at room temperature
- 40 gr flour 00
- 50 gr potato starch
- 50 g dried apricots
- 50 g dehydrated pineapple
- 1 vanilla
- 1 teaspoon maraschino
- powdered sugar to decorate
How to Cook Italian Donizetti Cake Recipe:
- To prepare the Donizetti cake, start buttering with 65 grams of sugar by whisking or using a planetary mixer. When it's very foamy, add the egg yolks one at a time and mix well with a spatula.
- Beat egg whites with remaining sugar until stiff and add to egg yolks. Gradually add the sifted flour and starch, diced apricots and pineapple, maraschino, and seeds extracted from the vanilla bean. Mix everything.
- Pour the dough into a 22 cm diameter donut mold (for us a bundt mold) that has been greased with butter. Bake in the preheated oven at 180 degrees for about 40 minutes or until a toothpick sticks to the cookie. Open the mold and let it cool before removing it.
- Sprinkle Donizetti cake with icing sugar and serve.