Recipes / Dessert
Difficulty Medium
45 MIN
In the oven
12 Portions
Partners
1
Whip the soft butter with 120 g sugar and the egg yolks.
Flavour with Cannamela organic ground cinnamon and use a whisk to incorporate the flour with the baking powder and salt, alternating with the liqueur. Incorporate the beaten egg whites with the remaining sugar. Pour the mixture into a greased and floured Ø 24 cm Bundt cake tin, level the surface and bake at 175° for 30 mins (prick the cake with a toothpick to check whether it is baked).
2
Ten minutes before the cooking time is over, start preparing the meringue. Beat the egg whites with 1/3 of the sugar, then add another 1/3 + the last 1/3. Beat well.
3
Remove from the oven and take the cake out of the tin when baked. Place on a baking tray lined with baking paper or on an oven tray. Cover with the meringue while still hot. Sprinkle with hundreds and thousands and bake again at 120° for 5-6 mins.
