WINE SHOP MIONETTO

Sponge cake, whipped cream and pineapple

An exotic and tropical touch for these cold winter evenings. Pair it with Cartizze MO Collection and it will taste delicious!

INGREDIENTS (for a 24cm cake pan)

eggs 5

sugar 100g

vanilla bean 1

00 flour 75g

potato starch 75g

liquid whipped cream 500ml

fresh pineapple 1

icing sugar to taste

salt to taste

RECIPE

Mix the whole eggs with the seeds from the vanilla pod and a pinch of salt. Work the mixture for about 20 minutes with an electric mixer, adding the sugar a little at a time. As soon as the mixture becomes light and fluffy, add the sifted flour and starch. Mix with a whisk from bottom to top and pour into the pan.

Bake in a preheated static oven at 160° on the lowest shelf for about 50 minutes. Do not open the oven and check the cooking with a toothpick.

As soon as the sponge cake has cooled, cut it into discs of equal thickness that you will alternate with whipped cream (with very little icing sugar) and with previously cleaned pieces of fresh pineapple.