Be amazed by Hulalà art, your best choice for the most sophisticated creations.
Its extra tight structure combined with its excellent workability makes it the perfect cream for monumental cakes and cake design.
Be surprised by its bright white shiny colour.
Hulalà, what a piece of art!
Be amazed by Hulalà art, your best choice for the most sophisticated creations.
Its extra tight structure combined with its excellent workability makes it the perfect cream for monumental cakes and cake design.
Be surprised by its bright white shiny colour.
Hulalà, what a piece of art!
TORTA DI ROSE
Recipe
Ingredients
For the cake
- 140 g flour
- 110 g butter
- 6 eggs
- 150 g sugar
- 3 g vanilla
- 100 g almond flour
- the peel of 1 orange
For the hazelnut cream
- 5 egg yolks
- 150 g sugar
- 1/2 l milk
- 40 g flour
- 2 g vanilla
- 60 g almond flour
- orange syrup
For decoration
- 300 g Art cream Hulalà by Pristine
- 70 g sugar
- gold powder.
Preparation of the cake
Melt the butter. Whip the eggs with sugar and vanilla until the mixture is puffy and fluffy; Add the sifted flour, almond flour, orange peel and finally melted butter. Pour the mixture into the greased and floured cake tin, place it in a preheated oven at 170 ° and cook the cake for 40-45 minutes. Remove from the oven, unmold and let it cool.
Preparation of the cream
Work the egg yolks with sugar, vanilla and add flour and almonds Boil the milk, add it to the prepared mixture, pour it into a pan, put it back on the fire, boil stirring constantly and cook the cream for a few minutes. Let it cool.
Finishing
Divide the cakes in half, wet one half with the syrup, distribute over the cream , close the cake and brush the surface with the syrup
English 
Italian 
