FRUIT CAKE

Pasticceria
Ingredients

5 cakes 500 gr.

  • 450 gr. Spreadable butter
  • 400 gr. Powdered sugar
  • 450 gr. Eggs
  • 540 gr. Biscuit flour 
  • 12 gr. Baking powder
  • 3 gr. Salt
  • 200 gr. PASTAFRUTTA CESARIN
  • 600 gr. FARCIFORNO CESARIN
Preparation

Place the butter, powdered sugar, eggs, salt and PASTAFRUTTA in a cutter and mix. When you have obtained a homogeneous mixture, add the biscuit flour and baking powder. Pour the mass into the moulds and fill them halfway. Distribute the FARCIFORNO in the central part with a pastry bag, fill up the mould with the mass. Each cake will be made up of about 350 gr. of mass and 150 gr. of FARCIFORNO. Place in the oven at 220° C for 5 minutes, then lower the temperature to 180° c and finish cooking for another 35 minutes. You may vary the type of fruit, choosing from the various CESARIN flavours in the FARCIFORNO and PASTAFRUTTA lines, thereby customising your recipe. 

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