Cakes in moscato
Instructions
19480 DOLCETTI MUSCAT INGREDIENTS for 4 PEOPLE for Butter the molds, 2 eggs, 75 g sugar, 5 cl of olive oil of peanuts, 5 cl sweet white wine (moscato), 100 g of flour, 1/2 sachet of yeast, 2 pinches of vanilla powder, 1 dl of crème anglaise.
Preheat oven to 180° Grease and flour the molds and voltateli in such a way as to make the excess flour.
In a bowl, vigorously beat eggs and sugar: the dough must be white.
Without ceasing to beat, add the olive oil and white wine; above the mixing bowl sift the flour, baking powder and vanilla mixed together.
Fast preparation: beat the dough should be thick but smooth.
Spread the mixture into the molds and cook for 20-25 minutes in hot oven; the cakes should be golden and puffed.
Retire it from the oven and let them stand for 5 minutes on a baking tray.
Put the cake and serve lukewarm resting on a base of crème anglaise.
