Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
Topping
Utensils
One square baking tray (approx. 23 cm), base lined with baking paper, sides greased
How it's done
Cake mixture
In a bowl, mix the flour with all the other ingredients up to and including the salt. Place the eggs in a bowl along with all the other ingredients up to and including the vanilla, mix well, add to the flour, mix. Transfer the cake mixture to the prepared tin.
To bake
Approx. 35 mins. in an oven preheated to 170 °C (convection). Remove from the oven, leave the cake to cool in the tin.
Topping
Place the mascarpone in a bowl along with all the remaining ingredients, beat using the whisk on a mixer. Transfer the mixture to a piping bag with a flat petal nozzle or a serrated nozzle.
To serve
Remove the cake from the tin, trim the edges if necessary. Cut the cake into 16 slices, pipe the mascarpone mixture on top in a wavy design.
| Tip: | Grate a little orange zest on top of the cake. |
|---|---|
| Shelf life: | Cover and keep in the fridge for approx. 2 days. |
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