Phase 3: Cottura e Riposo
- Versare nello Stampo: Transfer the impasto on the prepared stamp and polish the surface.
- Il Segreto per la Fessura (Opzionale): To obtain the classic “fessura”, use an imburrato coltello to trace a superficial line long to the center of the impasto first of information.
- La Lunga Cottura: Learn on the central ripiano for approximately 60-75 minutes. Do not press the oven for the first 50 minutes! After 60 minutes, finish the stecchino test.
- Raffreddamento: Open the oven and cook the cake inside, with the handle open to fry, for 10 minutes. Poi, tiratela fuori e lasciatela raffreddare nello stampo su un griglia per altri 20 minutes.
- Sformare e Serve: Delicately cover the cake with the grill and prepare the lasciatela completely before serving it.
💡 Suggestions for the “WOW” effect
- Glassa Semplice: 200g veiled zucchero + 3-4 cucchiai di latte or succo di limone.
- Aromi: Sostituite 1/4 of the cup of farina with cocoa in powder or add scorza of lemon.
- Service: With fresh montata panna and seasonal bacche diventa a gourmet dessert.
Godetevi ogni fetta di questa meraviglia! Fatemi will know that the comments were piaciuta and did not mention your creations! 💖
