My Panarello Style Cake is very close to the original, soft, delicate, with an almond flavor, but the original Panarello family recipe remains a secret. The known peculiarity is that it must be baked starting with a cold oven, turning it on afterward. It can also be prepared in other versions, with chocolate, eggnog, custard cream and single servings, all delicious, indulgent, and suitable for the most important occasions.
Other sweet recipes
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons, Mother's Day
- Energy 416.98 (Kcal)
- Carbohydrates 42.24 (g) of which sugars 25.80 (g)
- Proteins 6.66 (g)
- Fat 25.00 (g) of which saturated 11.21 (g)of which unsaturated 6.78 (g)
- Fibers 1.81 (g)
- Sodium 42.75 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs (medium)
- 1 cup powdered sugar
- 1 cup almond flour
- 2/3 cup butter
- 2/3 cup all-purpose flour
- 2/3 cup potato starch
- 1 vial almond flavoring
- 1 vial vanilla flavoring
- 2 1/2 tsp baking powder
Tools
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- Food scale
- Bowl
- Spatula
- Parchment paper
- Pan cm.24
- Electric mixer
- Plastic rack cake decorator
Steps
Break the eggs into a bowl, add the powdered sugar, and using an electric mixer, beat for 5 minutes until you get a white and frothy mass. Add the almond flour and incorporate it using a spatula, moving it from the bottom up, and always stirring, pour in the cold melted butter and flavors.
Sift the flour, potato starch, and baking powder, and after mixing them, incorporate them gradually and gently into the mixture. Pour into a mold lined with parchment paper and place in the COLD OVEN. Turn it on to 350 degrees static, and bake the Panarello Style Cake at mid-height for about 35-40 minutes, ensuring it does not darken. Once cooled, sprinkle with powdered sugar, decorating with a diamond or square pattern. I didn’t have a stencil available, so I did it by hand: first, I sprinkled the powdered sugar and then made the lines using a spoon handle, but on Amazon, you can find the decoration you prefer.
