Name: Polenta e osei (Pasticceria Cavour, Bergamo)
Prep time: 2 h
Total time: 2 h
Yield: Serves 6
Cuisine: Italian
Ingredients: 120 g sugar; granulated sugar; 60 g dark chocolate; cocoa powder; 25 g glucose; 175 g sugar; 2 egg whites; vanilla syrup; 4 egg yolks; 2 eggs; 40 g 60° alcohol; marzipan; 45 g butter; 75 g plain flour; yellow food colouring; 45 g potato starch; 300 g butter

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

For the cake

45 g butter
75 g plain flour
45

Method

Start by preparing the sponge cake. Preheat the oven to 170°C. Melt the butter and keep warm. Sift the flour and potato starch together. Break the 2 whole eggs into a heatproof bowl, beat them and then place over a pan of simmering water. Heat to 45°C, then remove from the heat. Add th