Fruit Sponge Cake with Carlo Rotta Milk Spread
Within the rich collection of 'Carlo Rotta' spreads, there is an amazingly tasty and healthy milk spread. This is an hazelnut spread produced in the city of Turin (famous for its chocolate production and hazelnut crops) in which the cocoa has been replaced with milk so that also those who are allergic to cocoa can enjoy this genuine delicacy (no vegetable oil and no additives).
But let's see how I made this healthy and tempting fruit cake...
- 1/2 cup milk
- 1 teaspoon grated lemon zest
- 1 pinch of salt
- 60g self-raising flour
- 60g butter, at room temperature
- 60g caster sugar
- 1 egg
- 5 strawberries
- 1 banana
- 60g of Carlo Rotta milk spread
As you noted from the list of ingredients, we are not going to use any butter in this recipe. And now let's see how to make this genuine cake.
- Heat through the milk in a small plan until bubbling at edge. Preheat the oven to 180C.
- Sift flourwith baking powder and salt. Set aside.
- In a small bowl, mix at high speed, eggs, until thick and lemon Gradually add sugar, beating until mixture is smooth and well blended...about 5 min.
- At low speed, blend in flour mixture until smooth. Add warm milk and lemon peel, beating until combined. Immediately pour batter into ungreased, 9-inch cake pan.
- Bake 30 min, or until a toothpick comes out clean. Let cool completely.
- Use a spoon to create a layer of milk spread on the sponge on which to lay down the strawberries and banana slices in the most decorative way.
- As final touch, use a piping bag to distribute some more milk spread on the fruit.
And now it’s time to enjoy the result of the cooking efforts... Buon Appetito!
mouth-watering to share?