580. Torta Frangipane98

Frangipane Cake

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This tasty, delicate pastry cake was recommended to me by a man from Venice, a true gentleman.

Ingredients

  • 120 grams (about 4-¼ ounces) of potato flour
  • 120 grams (about 4-¼

Method

First mix the egg yolk with the sugar, add the potato flour, and blend with a wooden spoon. Then pour in the melted butter, and lastly the beaten egg whites and the other dry ingredients. Use a baking pan small enough so that the cake will be two fingers high. Grease the pan with butter and dust with flour mixed with sugar. You can bake it at home in a Dutch oven.