ingredients

For 12/13 cakes of 1 Kg

First mixture:

• 2250g flour
• 1000g baking powder
• 1l warm water
• 400g egg yolks
• 600g butter
• 600g sugar

Period of leavening 10/11 hours at 30° C

Second mixture:

• 1600g pineapple TuttaFrutta (already strained in a strainer)
• 1750g flour
• 600g sugar
• 30g salt
• 600g butter
• 1l warm water
• 400g egg yolks

preparazione

Whisk in a food mixer 1000g of baking powder, 2250g of flour, 600g of sugar, 1l of water, 600g of butter. Add, little by little,   400g of egg yolks and leave for about half an hour. Put the mixture in a cake tin and let rise at 30° C for 10/12 hours (it has to treble the size). Add to this mixture all the ingredients of the second mixture, as it follows: flour, sugar, salt, butter, water; at the end, add, little by little, the egg yolks. Leave for 25/30 minutes. When the mixture is almost ready, add Pineapple TuttaFrutta; when the mixture is ready proceed to cut as desired. Round each portion and put them in the stencils, put the stencils in a rising refrigerator for about 6/7 hours at 30° C and 40/50% of humidity. Bake for 40/50 minutes at 150° C in airy oven or 190° C in static oven. When ready, let them cool in proper capsized devices to avoid melting.

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