The Maddalena cake is a classic Italian dessert, soft and fragrant. It is ideal for a tasty snack or to accompany tea. It is said that the original recipe was created in Paris in the 18th century, but it became very popular in Italy. Preparing this cake requires few ingredients and few steps, but the result is an irresistible dessert.
The quantities indicated are for a 26 cm diameter pan
Place the softened butter and the marzipan cut into pieces and one third of the sugar on a marble slab and work them with a spatula until you obtain a soft, homogeneous mixture
Transfer it to a saucepan, flavor it with the inside of the vanilla pod, then incorporate the egg yolks one at a time
Work the batter for a long time and only when it is light and frothy fold in the egg whites beaten to stiff peaks together with the remaining sugar, the potato starch and the flour
Butter a fluted pan and sprinkle it evenly with breadcrumbs or with crumbled sponge cake, then pour in the prepared batter and level the surface with a spatula
Bake the cake in a 190°C oven for 50-60 minutes
Cake pan
Electric mixer
Italia
| Energy (kcal) | 351.52 |
| Carbohydrates (g) | 33.52 |
| of which Sugars (g) | 13.94 |
| Fat (g) | 21.97 |
| of which Saturates (g) | 12.09 |
| Protein (g) | 6.72 |
| Fiber (g) | 0.59 |
| Sale (g) | 0.1 |
