Preparation
Ingredients
- PAN DI SPAGNA 100 1000g
- Eggs 500g
- CRYSTAL MELANGE CREAM-CAKE 500g
- Vanilla beans 1g
- Lemon zest 20g
Preparation
Combine all the ingredients in a planetary mixer fitted with a whisk. Whip at medium speed for about 10 minutes. Pour 300 g of the resulting batter into previously greased 20 cm bundt cake pans. Bake in a static oven at 170–180°C for 30 minutes. Let cool completely and dust with powdered sugar. Recipe for two 20 cm bundt cakes.
