TORTA RICCIOLINA- dolce squisito del Monte Amiata

Preheat the oven.

In a bowl, cream together the butter and 150 g of sugar until light and fluffy.

Add 1 whole egg and 2 egg yolks, mixing well.

In another bowl, combine 300 g of flour, half a packet of baking powder, and a pinch of salt.

Gradually add the dry ingredients to the wet mixture, alternating with 250 ml of whole milk, and mix until smooth.

In a separate bowl, beat 2 egg whites until soft peaks form, then gradually add 100 g of sugar until stiff peaks form.

Fold the egg whites into the batter gently.

Pour the batter into a greased baking pan and bake until golden brown.

Once baked, let it cool and spread chocolate cream on top.

Garnish with chopped hazelnuts and almonds.

Spice Level:

Dietary

Allergens