The Maddalena cake is a classic Italian dessert, soft and fragrant. It is ideal for a delicious snack or to accompany tea. It is said that the original recipe was created in Paris in the 18th century, but it has become very popular in Italy. Preparing this cake requires few ingredients and steps, but the result is an irresistible dessert.
The indicated doses are for a 26 cm diameter pan
Place the softened butter on a marble surface, add the marzipan and one third of the sugar, and work them with a spatula until obtaining a soft and homogeneous mixture
Put it in a saucepan, flavor it with the inside of the vanilla pod, and finally incorporate the egg yolks one at a time
Work the mixture for a long time and only when it is swollen and foamy, incorporate the whipped egg whites along with the rest of the sugar, the potato starch, and the flour
Butter a fluted mold, evenly sprinkle it with breadcrumbs or sponge cake crumbs, then put the prepared batter in it and level the surface with a spatula
Bake the cake in the oven at 190 degrees for 50-60 minutes
Cake Pan
Electric Mixer
Italy
| 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 |
