Ricciolina Cake II

Name: Ricciolina Cake II
Prep time: 30 min
Cook time: 20 min
Total time: 65 min
Yield: 8 servings
Ingredients: 170 g Flour; 70 g Sugar; 60 g Butter; 25 g Lard; 0 as needed Egg; 120 g Almonds; 100 g Sugar; 15 g Butter; 15 g Candied orange; 1 whole Egg yolk; 20 g Butter; 10 g Candied citron; 0 as needed Vanilla powdered sugar

Elisabeth

A traditional Italian ricciolina cake with a buttery shortcrust base and a sweet almond marzipan topping, finished with candied citron and vanilla powdered sugar.

Save Recipe Add to Meal Plan

Source pellegrinoartusi.it

Preparation time (min) 30 min

Cooking time (min) 20 min

Difficulty

Ingredients

servings

170 g
Flour
70 g
Sugar
60 g
Butter
25 g
Lard
as needed
Egg
120 g
Almonds sweet with three bitter
100 g
Sugar
15 g
Butter
15 g
Candied orange
1 whole
Egg yolk red
20 g
Butter melted
10 g
Candied citron
as needed
Vanilla powdered sugar

Instructions

For full instructions, please visit: https://www.pellegrinoartusi.it/579-torta-ricciolina-ii/

Nutrition Facts (per serving)

Calories 377.93 kcal

Fat 21.04 g

Saturated Fat: 8.09 g

Carbohydrates 43.6 g

Fiber 2.45 g

Sugar 24.72 g

Protein 5.83 g

Recipe Categories

Difficulty

We use cookies to enhance your experience. Choose your preferences below.

Ricciolina Cake II

Ingredients

Instructions

Nutrition Facts (per serving)

Learn More About This Recipe

Tags

Recipe Categories

Cuisine

Meal Type

Course

Cooking Methods

Occasions

Allergens

Seasons

Difficulty

Cookie Settings

Essential Cookies

Analytics Cookies

My Meals