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 few steps, but the result is an irresistible dessert.
The indicated quantities are for a 26 cm diameter pan
Place the softened butter and marzipan cut into pieces on a marble surface along with a third of the sugar and work them with a spatula until you obtain a soft and homogeneous mixture
Place it in a saucepan, scent 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 fluffy and frothy, incorporate the egg whites beaten to stiff peaks along with the rest of the sugar, potato starch, and flour
Butter a fluted mold, sprinkle it evenly with breadcrumbs or sponge cake crumbs, then pour in the prepared mixture and level the surface with a spatula
Bake the cake in the oven at 190 degrees for 50-60 minutes
Cake mold
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 |
