Paradise Cake

  • g 500 Flour “Frolla” Molino Dallagiovanna
  • g 650 butter
  • 700 g sugar
  • g 400 eggs
  • 300 g egg yolks
  • g 300 starch
  • 1 grated lemon
  • g 1 grated orange peel
  • g 5 ammonium carbonate
  • g 50 maraschino
  • vanilla

Gently assemble the butter and the sugar with the leaf; add the starch time by time, then the eggs and the yolks.
Fit making sure not to "collapse" everything; add the maraschino, add the flour with the aromas and the carbonate ammonium.
Put in bakin tin greased with butter and floured flour.
Bake at 170 ° C for about 30 minutes.
Decorate with powdered sugar.

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