Margherita cake
Soft as a cloud, gentle as a flower, melts at the very touch of the palate…
Preparation steps
- Put the sugar, grated seeds 1/2 vanilla bean and whole eggs in a bowl and stir with a mixer until you get a firm frothy mass.
- Still stirring with a mixer, add the egg yolks and continue to stir the mixture until it is so firm that when you lift the wires of the mixer, the mixture "writes", ie leaves a short trace.
- Carefully and gradually add the flour that you have mixed and sifted with the starch flour, mixing with a whisk or wooden spoon, careful movements so as not to lose air from the mixture.
- Finally, mix the melted butter equally carefully (it is important that the temperature is 40-42 ° C to achieve a good result).
- Pour the mixture into a greased and floured mold and flatten with a spatula (under no circumstances hit the mold off the table and avoid sudden movements in general).
- Bake the cake in an oven preheated to 180 ° C (160 ° C if the oven is ventilated), 22 minutes. Remove from the mold and allow to cool.
- From this mixture you can bake 2 cakes with a diameter of 20 cm. Or if you want it to be higher, whisk the whole mixture and bake in a mold with a diameter of 24-26 cm, just prolong the baking a bit, for a few minutes.
Serving
It is difficult for the cake to survive the day, but it is advisable to keep it in the refrigerator for up to 3 days protected from moisture or you can freeze it for up to 30 days. and you can also use it as a biscuit base for a cake, and fill it with cream, jam, chocolate, etc.
