An easy and quick recipe to prepare Torta Margherita Cake gluten free. Rice flour based - add 200 g butter, 4 eggs, 60 ml milk, powdered sugar.
Instructions for Torta Margherita Cake with chocolate drops:
400 g of Molino Rossetto gluten-free margherita cake mix
200 g of soft butter
4 whole eggs
60 ml of milk
Arrange the contents of the package in a bowl, the eggs (one at a time), the soft butter and the milk (not cold from the fridge) and the chocolate chips. Mix with an electric mixer until the mixture is soft and homogeneous (about three minutes). Pour the mixture into a greased or lined with baking paper (ideal diameter 20-22 cm). Bake in the middle part of the previous oven heated to 180 ° for about 35 minutes until the surface is golden brown. Cooking times can vary by 5-10 minutes depending on the oven used. Remove it from the oven, let it cool, remove it from the mold and sprinkle with icing sugar.
Ingredients: sugar, rice flour, yeast agents: (diphosphates, sodium carbonates), salt, flavors. May contain soy.
About Molino Rossetto
The Mill history starts from the 1760. It's a story of tradition, passion and innovation. Flours, yeasts, mixes and grains...simple ingredients that make your recipes unique! Our passions...A tasty fragrant bread, the sweetness of a cake made with love, the tastiest pizza, cereals and biscuits for rich breakfast.
Made in Italy