Fiorita cake
The recipe is from the book "La grande pasticceria" Torte e crostate, a collection of recipes of the most famous Italian confectioners .. I doubled the dose, so as not to wake you, you can half ... it seemed a little to me, and I was right, it's so delicious that we immediately crushed one! The ingredients are simple, what we all have in the house, we don't have to go shopping specifically for the material.
Preparation steps
- knead flour, sugar, yeast, softened butter, eggs and egg yolks, with milk that is lukewarm and not hot. Divide into two equal parts, then remove one-eighth from each part. Wrap in transparent foil and leave for half an hour in a warm place.
- coat with butter and flour two molds 26cm in size
- we develop those two eighths, and put them on the bottom.
- from a large dough we develop a large crust, thin 3-4mm (I put a little butter, you don't have to)
- we coat only the initial edge with marlelad and twist it like a bender, with our hands
- cut into pieces 3cm high, and compare with the space because the dough will soak
- when it tastes, we pour a small teaspoon of milk on each circle, a little butter back and forth and bake at 200 degrees for about 40 minutes (I baked for 35 minutes
- when baked, take out of the mold, cool and serve sprinkled with powdered sugar (I didn’t because it wasn’t necessary)
- this is what it looks like inside
- wonderful for dinner or breakfast with tea or a glass of cold milk
- this is a picture from the original recipe
Serving
Whatever you want
