Here we’ll trying to explain the passion behind the natural ingredients and the care in its preparation.
On a basis of selected flour are added cane sugar, butter and free-range eggs; the dough is enriched for fillings with natural candied and hand peeled Calabrian citrus, Madagascar vanilla and most of all no artificial flavoring.
But the real secret is the yeast, handed down from more than 40 years, which makes this cake a unique cake that makes you want to enjoy it not just for Christmas.
We suggest you to try it with our recipe for Custard and serve it cut into squares in small bowls for an unusual presentation of this special traditional dessert.
Here’s our recipe!
Combine together three tablespoons of sugar, three egg yolks, 1/2 liter of milk, peel a small untreated lemon and three tablespoons of flour.
Put on low heat and mix slowly and continuously until it thickens.
For any information please contact us by clicking here.