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1) Whip the soft butter with 80 g of sugar and the egg yolks. Mix in the sifted flour with the yeast, salt and cocoa, alternating with the milk. Add the Mimicao Balocco, finely chopped, alternating with the egg whites beaten until stiff with the remaining sugar.
2) Pour the mixture into the greased and floured mould and bake at  175° for 55 minutes. When the cake is baked, remove from the oven, turn out of the mould and place on the grid until it cools. 
3) Filling:  cut the cake in half horizontally, fill with the jam, then reassemble.
4) Decoration:  sprinkle the surface of the cake with the icing sugar. Put the spreadable hazelnut cream into a sac à poche with a small round nozzle and draw the spider's web on the cake. Complete the decoration by arranging the Mimicao Balocco on the cake.
 
An extra tip:
Perfect for the Halloween party, this cake is also excellent for breakfast or as a mouth-watering snack. Offer it on other occasions also with a more simple decoration:  having brushed it with the warm apricot gelatin, sprinkle with hundreds and thousands and garnish with the Mimicao Balocco