Saraceno Grana Cake
Preparation time
90 minutes
Servings:
8 people
Level:
Moeilijk
3. Dolce
Menu course
Last time, I introduced you to Pizzoccheri made from Farina di Saraceno, a special type of Farina from the Valtellina region. But you can make so much more with this Farina than just Pizzoccheri, such as a delicious cake, which is often eaten there as a dessert. Furthermore, it is healthier than many other desserts, partly due to the Farina, and not too much sugar is used in its preparation. However, making this cake is quite complicated, as it involves multiple steps. So, start this when you have enough time.
Ingredients
300 gr Farina di Saraceno (or buckwheat flour)
100 gr Farina 0.0 (or patent flour)
300 g sugar
6 eggs
300 g butter
vanilla bean
sachet of baking powder
forest fruit jam (this is the jam normally used for this, but other flavors are of course possible)
Powdered sugar
Preparation
Preheat the oven to 180 degrees.
Using a KitchenAid or immersion blender, mix the butter, half of the sugar, and the vanilla bean seeds into a creamy mixture.
In another bowl, mix the two types of Farina and the baking powder, and sift.
Separate the egg yolks from the egg whites.
Add the egg yolks to the butter-sugar mixture and mix until frothy. Then add the Farina mixture and mix until combined.
Meanwhile, mix the egg white, a pinch of salt, and the remaining sugar until the egg whites are fully whipped. Now add this to the rest and mix well again until combined.
Pour this into a cake tin of approximately 28 cm and bake for 45 minutes in the oven. Let the cake cool and cut it in half. Remove the top and spread the jam on the bottom part. Then place the top back on the cake. Sprinkle powdered sugar over it and there is your homemade torta!
Buon appetito!