ingredients

Recipe for 2 cakes of 22cm of diameter

• 350-400g of pineapple or peach TuttaFrutta (already strained for about 1 hour in a strainer)
• 600g butter
• 450g icing sugar
• 7 eggs
• 6 egg yolks
• 1000g flour type "00"
• 25g chemical baking powder

preparations

Whisk at high speed in a food mixer the butter already softened and the icing sugar for about 10 minutes; reduce the speed and, little by little, put the eggs and the egg yolks. When ready, take the tin out of the mixer; add flour (already mixed with Pineapple TuttaFrutta or Peach TuttaFrutta and the baking powder. Use hands to avoid melting). Put the mixture in the stencils, already greased with butter and flour. Bake for 40 minutes at 150° C in airy oven or 200° C in static oven. To test if the cake is ready, use a skewer or gently press with a finger. If the finger does not swamp, the cake is ready.

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