Preparation
Ingredients
- PAN DI SPAGNA 100 1000g
- Eggs 1200g
- Honey 50g
- Sahara cacao amaro 22/24 80g
Preparation
Place all the ingredients in a planetary mixer fitted with a whisk, giving priority to the liquids. Mix briefly at low speed until a homogeneous mass is obtained. Beat at high speed for about 10 minutes. Pour 700–750 g of the batter into a 60×40 cm baking tray and bake in a ventilated or static oven at 220°C for about 5 minutes.
