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Teramo Turismo

Home Wine and Gastronomy Traditional cooking Sweets Pan Ducale
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Pan Ducale

Ingredient's name Quantity
150 gr.
150 gr.
orange peel
250 gr.
yeast vanilla
1/2 sachet
dark chocolate fondant
150 gr.

A typical cake from the historical locality of Atri (TE).

Mince almonds. Whip white of eggs.

Separately mix yolks with sugar and add semolina slowly (with the help of  a little sieve). Add leaven, grated orange peel and minced almonds. Mix whipped white of eggs.

Butter a baking tin  and dust with semolina.

Pour the mixture into baking tin and bake it at 180 C for about 35 min., than let it cool.

Cover the layer of cake with liquid fondant choocolate.

Teramo Turismo

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