“Margherita” Cake

The pack contains 430 g of preparation for cake and a dose of 10 g of icing sugar.

Add 125 g of butter, 3 medium eggs, 150 g of milk. Take all the ingredients out of the refrigerator 30 minutes before the utilization.

Necessary equipments
Electric mixer and a baking-pan of 22-24 cm of diameter.

Preparation of the mixture: put in the bowl the preparation contained in the big envelope and add the other ingredients: soft butter in little pieces, eggs and milk. Mix the ensemble with the electric mixer for some minutes to obtain a smooth and homogenous mixture. Grease the baking-pan, distribute the preparation and level it.
Cooking: cook on the half shelf of the oven (not warm the oven before) at 170 °C for 40/50 minutes.
Finishing touches: take the cake out of the oven and let it rest for 15 minutes, take off the cake from the baking-pan with a knife and let it cooling down. Scatter the surface with the icing sugar.
Variants with stuff: the “Margherita” cake could be stuffed by cutting the cake horizontally with a long knife, then make wet the two surface with a preferred liquor (orange juice, Grand Marnier, ratafià, barolo chinato, marsala, ecc.). Spread pastry cream, zabaglione or jam (warm a little the jam to make it easier to work).