Amaretti and chardonnay cake
Try it with :
Chardonnay, Classics
Amaretti and chardonnay cake
Try it with :
Chardonnay, Classics
Ingredients
3 medium-small yellow nectarines (200 g)75 ml Chardonnay
3 eggs, separated
2 teaspoons of lemon juice
75 g white flour
80 g caster sugar
1 sachet of baking powder
100 g crumbled amaretti biscuits
A knob of butter
Preparation
Peel the peaches and cut them in half, remove the stones and cut them vertically into 1 cm slices. Place them in a bowl, cover them with wine and leave them to marinate for at least half an hour, then drain and keep the marinade. Preheat the oven to 180 °C.Separate the egg whites from the yolks, beat until stiff with a little lemon and set aside. In another large bowl, beat the egg yolks with the sugar for 5′ until a soft straw-yellow froth has formed. Now mix in the flour and baking powder and keep beating vigorously after adding the marinade. Using a spatula, incorporate the peaches and macaroons. Finally, gently add the egg whites with circular motions from the bottom to the top to let in the air. Place the cake tin in the refrigerator for about 10-15 minutes.
Line a baking tin (20 cm diameter and 5 cm deep) with baking paper and grease it with a knob of butter. Then fill it with the mixture and bake for 35-40′ until the surface turns golden brown. Remove from the oven and let it cool for at least 15-20 minutes and then you can enjoy a tasty slice of cake with a good glass of Mezzacorona Chardonnay!
