MARGHERITA RING CAKE

Jun 07, 2017

MARGHERITA RING CAKE


MARGHERITA RING CAKE
category
ingredients
quantity
pan di spagna 100 sponge mix
1000 g
eggs
500 g
crystal mix cream - cake
500 g
vanilla pod
1 g
lemon zest
20 g

Combine all of the ingredients in a mixer with whisk. Whisk at medium speed for around 10 minutes. Tip 300 g portions of the mix into greased 20-cm diameter ring cake tins. Bake in a static oven at 170-180°C for 30 minutes. Leave to cool completely and dust with icing sugar. Recipe for two ring cakes with 20 cm diameter.