Umbrian ciaramicola

serenadeluk 22/03/2021

Overview
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Products

Meringue powder

€12,10 VAT included

Bundt Cakes - Kugelhopf non-stick mold

€18,75 VAT included

Sticks in sugar

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Extra-white real ice

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Detaching spray

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Non-alcoholic baths

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Naturally extracted gel dyes

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Angular spatulas

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Steel whips

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Polycarbonate bowls

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Ingredients

• 400 grams of flour 00

• 125 grams of lard (or butter)

• 1 sachet of baking powder (16gr)

• 200 grams of sugar

• zest of 1 lemon

• 125 ml of Alchermes liqueur

Ingredients for the meringue

• 100 grams of egg whites (about 2 eggs)

• 200 grams of sugar

• 2-3 drops of lemon juice

For the decoration

• candy canes to taste

Step 1

To prepare the Umbrian ciaramicola, whisk the eggs together with the sugar.
Add the sifted flour, baking powder, lard, grated rind of a lemon, coloring and Alchermes.

Step 2

Mix everything with a spatula.
Next, butter a donut mold and pour the dough into it leveling with the spatula.
Bake in a preheated static oven at 160 ° C for 40 minutes.
Finally, take it out of the oven and let it cool.

Step 3

Prepare the meringue by whipping the egg whites in a bain-marie with an electric whisk. Gradually add the granulated sugar and lemon drops.
Continue to whisk until the sugar has completely dissolved, until you get a shiny and fluffy meringue.
Unmold the Umbrian ciaramicola still warm and cover it with meringue.
Next, add a sprinkle of candy canes and place in the oven at 90 ° C for 15-20 minutes to allow the meringue to dry. Remove from the oven and leave to cool completely before serving.

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