crecha italian easter cake

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crecha italian easter cake

crecha italian easter cake

Ingredients crecha italian easter cake
Number of persons

1 kg of flour

8 eggs

225 g grated Parmesan cheese

225 g of Italian cheese)

1 cube of baker's yeast

30 cl warm water

250 g soft butter

1 pinch of salt

1 pinch of pepper

Preparation crecha italian easter cake
Total Time: 3 h
Preparation: 2 h
Cooking time: 1 h
1) Mix the yeast in warm water in a large bowl.
2) Add the flour to this bowl and mix well to make a leaven.
3) Place this uncovered bowl in a warm or lukewarm place, for example near a radiator so that it rises.
4) In another bowl, mix the rest of the flour with the butter to obtain very fine granules.
5) When the leaven is well risen (1 to 2 hours), put the fresh parmesan and pecorino into the bowl of flour and butter and mix well.
6) Add the 8 eggs and mix well with a fork. Add a little salt and pepper. Very little because the cheeses are naturally salty.
7) In the same bowl, gently add the sourdough and mix with a fork.
8) Put this mixture in a round tray with high edges, like a round cake tin with bottom. Cover this mould with a damp cloth and place it near a heat source so that it rises.
9) As soon as it is well assembled, preheat the oven to 180°C (thermostat 6).
10) Strip the top of the cake and add a few rosemary leaves and place in the oven for 70 min.
11) In some regions of Italy, they add white ham matches or cubes of unsmoked bacon previously grilled.
12) Enjoy cold, with hard-boiled eggs, Italian cold cuts, porchetta etc...

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