Roman dessert
Instructions
Dissolve yeast in warm water and potato flour, honey, sugar, cocoa, rum, a spice and a pinch of salt, the egg.
Add the raisins, candied fruit and figs are softened, grated chocolate, walnuts and hazelnuts, pine nuts, almonds.
Roll out the dough into a rectangular pan and let rise until doubled in volume.
Cook for 45 minutes in the oven at 180 degrees.
Whip the egg white, amalgamte with the icing sugar and compound strokes the dessert that you cook for another 15 minutes.
To mix better honey Cook in a Bain-Marie.
Ingredients and dosing for 4 persons
- 300 g of flour
- 15 g of brewer's yeast
- 120 g of honey
- 2 tablespoons of sugar
- 2 tablespoons of olive oil
- 2 tablespoons of cocoa
- 2 tablespoons of rum
- 200 g of sultanas
- 100 g of candied rinds
- 100 g of dried figs
- 100 G = = Chocolate
- 50 g almond of chipping
- 50 g of nuts
- 50 g of hazelnuts
- 50 g of pine nuts
- 1 egg
- 1 pinch of cinnamon
- 1 pinch of cloves
- 1 pinch of nutmeg
- 1 egg whites
- Icing sugar
- 1 pinch of salt