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Name: Torta Mantovana Giuliano Bugialli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 8 oz UNBLEACHED ALL PUR FLOUR; 1 lg (EXTRA LG) EGG; 6 oz (1 1/2 STICKS) UNS. BUTTER; 3 lg (EXTRA LG) EGG YOLKS; 8 oz Granulated sugar; GRATED PEEL OF 1 ORANGE/LEMN

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INGREDIENTS

8 oz UNBLEACHED ALL PUR FLOUR
1 lg (EXTRA LG) EGG
6 oz (1 1/2 STICKS) UNS. BUTTER
3 lg (EXTRA LG) EGG YOLKS
8 oz Granulated sugar
GRATED PEEL OF 1 ORANGE/LEMN

Servings

INSTRUCTIONS

TO BAKE: Butter and flour for the ring mold; 1 ounce almongs, blanched and finely ground with 1 tbs. granulated sugar. TO SERVE: Confectioners sugar Place the whole egg, egg yolks and sugar in a crockery or glass bowl or in the fowl of a good processor or blender. Blend and/or mix with a wooden spoon until the sugar is completely incorporated into the eggs and the mixture resembles a whipped custard cream. Melt the butter in the top of a double boiler and let cool completly. Start adding the flour, a little at a time, constantly mixing or blending. Add the cooled butter and grated peel and mix again. Lightly butter and flour a 12-in ring mold and preheat the oven to 325 degrees. Pour the thick batter into the prepared mold, sprinkle the almonds on top and bake for 55 minutes. Remove from the oven and let the cake rest for at least one hour before unmolding onto a serving platter. Springkle with confectioners sugar before serving.

NOTES

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Torta Mantovana Giuliano Bugialli

8 oz UNBLEACHED ALL PUR FLOUR
1 lg (EXTRA LG) EGG
6 oz (1 1/2 STICKS) UNS. BUTTER
3 lg (EXTRA LG) EGG YOLKS
8 oz Granulated sugar
 GRATED PEEL OF 1 ORANGE/LEMN

TO BAKE:  Butter and flour for the ring mold; 1 ounce almongs, blanched and  finely ground with 1 tbs. granulated sugar.    TO SERVE: Confectioners sugar    Place the whole egg, egg yolks and sugar in a crockery or glass bowl or in  the fowl of a good processor or blender. Blend and/or mix with a wooden  spoon until the sugar is completely incorporated into the eggs and the  mixture resembles a whipped custard cream.  Melt the butter in the top of a  double boiler and let cool completly. Start adding the flour, a little at a  time, constantly mixing or blending. Add the cooled butter and grated peel  and mix again.  Lightly butter and flour a 12-in ring mold and preheat the  oven to 325 degrees. Pour the thick batter into the prepared mold, sprinkle  the almonds on top and bake for 55 minutes. Remove from the oven and let  the cake rest for at least one hour before unmolding onto a serving  platter.  Springkle with confectioners sugar before serving.

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Nutrition

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Serving Size: 1 Serving (78g)
Recipe Makes: 8 Servings

Calories: 110
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.6mg		0 %
Total Carbohydrate 28.3g		8 %
	Dietary Fiber 0g	0 %
	Sugars, other 28.3g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 110

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