- 1 H
- EASY
- 7 / 8 PEOPLE
The #tortaranceemascarpone is a rustic cake made with wholesome, quality ingredients, perfect for a healthy and nutritious breakfast. The uniqueness of this baked cake lies in the use of the type 1, semi-integral flour (which contains more fibre and wheat germ than ‘normal’ white flour) and the use of #mascarpone cheese which, thanks to its fatty component, gives softness to the dough, which will be as soft as a cloud in every bite. Starting from this base, the combinations are endless: you can enrich your cake with chocolate chips, hazelnuts or pistachios in grains … If, like me, you love jam, I recommend you to fill your cake with generous amounts of #orange jam: it is really space, try it to believe. The “bitter” aftertaste of the #orange balances all the flavours perfectly, making our #dessert even more special. Hands in 3, 2, 1… enjoy!
Ingredients
- 250 g type 1 flour
- 50 g potato starch
- 225 g cane sugar
- 3 eggs
- 250 gr mascarpone cheese
- 100 g butter
- A glass of milk
- Half a sachet of yeast
- Orange jam
- Icing sugar for garnish
Procedure
Beat the eggs with the sugar until frothy and fluffy. Add the previously melted (and cooled) butter and the mascarpone cheese and whisk at low speed. Now add flour, starch and baking powder, sieved well, and mix. My advice is to add the ‘powders’ gradually, alternating them with the milk: this way, it will be easier to work the mixture. At this point, the dough is ready. Grease and flour a 24 cm cake tin and pour in the mixture. Spread generous spoonfuls of orange marmalade all over the surface and bake at 180 degrees, static oven, preheated, for about 45 minutes. Always do the toothpick test before baking. Enjoy!
Note
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