SUPER SOFT AND TALL CAKE, without butter, with sugar glaze, very soft dessert, moist, pleasant, for breakfast or snack.
This super soft and tall cake is delicious, the ideal dessert for breakfast, also great as a snack or after dinner, it’s so moist it melts in your mouth.
The recipe for this super soft and tall cake was given to me by a friend, just hearing about it made me want to make it, and indeed, done and done.
It takes very little time and you can enrich it with chocolate chips, unfortunately I didn’t have enough, otherwise I would have added them.
A good excuse to make it again, it’s worth it, this super soft cake is really very good, the breakfast dessert that kids can also take to school.
Simple, fragrant, with the sugar crust on top it is delicious, of course you can also skip the glaze if you really don’t want it.
I usually don’t make breakfast desserts like this, rich in aromas as it is, which is why I decided to make it.
Strega liqueur and rum can be avoided if you don’t like them or don’t have them, and just leave the citrus juice.
Or vary by using bitter almond drops or vanilla essence, or you can add cinnamon.
In short, a perfect base to modify as you like, my advice is to leave the dessert in the mold to cool.
This way the cake will be nice and moist the next day because it will have retained all the vapors and aromas, simply delicious.
Join me in the kitchen today there’s the super soft and tall cake!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 6
- Cuisine: Italian
Ingredients
- 1 2/3 cups All-purpose flour
- 1/2 cup Sugar
- 1/2 cup Philadelphia
- 3 Eggs
- 1/3 cup Vegetable oil
- 1 Orange juice
- 1 Lemon juice
- Orange zest
- Lemon zest
- 1 packet Vanillin
- 1 tbsp Strega liqueur
- 1 tbsp Rum
- 1 packet Baking powder for desserts
- 1 Egg white
- 1 1/4 cups Powdered sugar
Preparation
Whisk the eggs with the sugar until very frothy at maximum speed.
Then reduce the speed of the mixer, add the citrus zest and Philadelphia, or ricotta if you prefer.
Continue mixing, add the flour with the baking powder and vanillin alternating with liquids, you can also proceed by hand.
Line a 20 cm (8-inch) mold and pour the mixture, bake at 350°F for about 40 minutes, do the toothpick test.
Remove from oven and let cool slightly. Work the powdered sugar with the egg white with a blade mixer.
Pour it over the dessert, cover with hazelnut, almond or colored sugar sprinkles.
Turn on the oven grill to 390°F and bring to temperature.
Place the dessert in the oven for 4-5 minutes to solidify the sugar.
Bon appétit
Recommended..
Breakfast or snack dessert that melts in the mouth, you can enrich it with chocolate chips.
