Prepared for a whole cake with sugar cane. With wholewheat flour. Ingredients to add: 4,41oz (125g) butter, 3 eggs, 5.07 fl oz (150ml) of milk. 180° (356 F) for 40 minutes.
1 Molino Rossetto mix for whole cake
125 g of soft butter
150 ml of milk
Pour the mix in a bowl; add eggs (one by one), soft butter and milk. Beat with an electric beater until the dough will be soft and uniform (3 minutes or so). Pour the batter in a greased with butter (or lined with baking paper) cake mould (diameter 20-22 cm). Bake in preheated oven to 180°C for 45-50 minutes until it will be gold. Cooking time may change of 5 or 10 minutes depending on the oven. Take it out of the oven, let it cool and sprinkle with icing sugar. You may fill as you prefer with custard, apricots jam or chocolate cream.
Ingredients: Wholemeal SOFT WHEAT flour 48.2%, Cane sugar 31.3%, Rice flour, Raising agents: disodium diphosphate, sodium hydrogen carbonate, Salt, Flavors. May contains soy, sesam seeeds and milk.
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