Epiphany cake
200 g flour, 200 g semolina, 200 g sugar, 200 g butter, ½ sachet of yeast, 400 g apples, 50 g amaretti, 50 g walnuts, 3 eggs, 1 dessert spoon of cinnamon, grated rind of a lemon, 1 small glass of white grappa, 50 g sweetened confectioner’s cream, 2 dessert spoons of icing sugar, a pinch of salt sale.
Slice the apples and sprinkle with the crumbled amaretti, chopped walnuts, the cinnamon and a little sugar. Mix the remaining sugar with the butter, grappa, lemon rind, and egg yoke. Add the flour, semolina, yeast and salt and knead. Place half of this rather crumbly mixture into an oven proof dish which has been greased with butter and floured. Cover with the apple slices and then top with the other half of the pastry dough. Tuck down the edges slightly.
Whisk the egg whites until fluffy, mix with the egg-yolks, icing sugar and cream and spread this frosting over the cake. Bake at 180° for about an hour without pre-heating.
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Project by: Plus & Invisible Site