Ricetta della torta castigliana | October 7, 2024

ingredienti

Farina

90 grammi (3,06 once)

burro a temperatura ambiente

90 grammi (3,06 once)

Latte

90 ml (2,9 once)

tuorli d’uovo

5

deve

un pizzico

Miele

2 cucchiaini

Estratto di vaniglia

1 cucchiaino

albumi

5

Zucchero

90 grammi (3,1 once)

Una torta deliziosa fatta con pochi ingredienti? Si può fare! Questa Torta Castella è una torta giapponese facile, fatta con farina, zucchero, uova, latte e miele. È conosciuto anche con l’altro nome,   Kasutera   . È una torta super leggera e soffice addolcita con miele.

It is said that the cake was introduced to the Nagasaki area (back in the  16th century  ) by Portuguese traders. In fact, the full name in Portuguese “Pao de Castela” means bread from Castile, which is why it is called Pastel de Castella. The traditional Castella Cake uses only four ingredients (flour, eggs, sugar and honey), but we add a few more.

Unlike a  regular cake  , which relies on leavening agents like baking powder to make it rise, this cake only uses eggs, making it  super delicate  and fluffy. It is light as a feather and almost  melts in your mouth  . This is the softest cake ever created and so easy to make!

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