In the recipe for pandolce – also known as Genoa cake – a Ligurian cake typical of the Christmas period, the heat of S series Steambake will be decisive both for the perfect development of the product, thanks to the refractory deck thrust, and for maintaining the right degree of internal humidity, regulated by the use of the steam valve.
Let’s find out all the steps:
Genoa cake ingredients
(For about 24 pandolce of 650 g)
1750 g butter at 22-23 °C
1.600 g granulated sugar
880 g room temperature eggs
800 g room temperature milk
20 g salt
320 g Marsala wine
5 Kg flour 0 or 00 W 180-200
150 g baking powder
Filling
4 Kg raisins
350 g water to soak the raisins
1300 g candied orange cubes
650 g candied citron cubes
400 g slightly toasted pinecones
20 g aniseed
Heat: S series Steambake – 3 phases baking program
Phase 1 – 10 minutes – 175 °C – 40% top 30% deck – open steam valve
Phase 2 – 20 minutes – 170 °C – 30% top 25% deck – open steam valve
Phase 3 – 20 minutes – 170 °C – 25% top, 20% deck – open steam valve
How to make Genoa cake
- Create a 3-phase program as described above with you S series and start preheating.
- In a large bowl sift the flour, baking powder and keep away.
- Using a mixer with a flat beater on beat the butter with sugar for 4-5 minutes until spumy.
- At medium speed add the eggs little by little, then the milk. Mix and add half the sifted flour and baking powder. Keep mixing slowly until stiff and uniform, finally add the marsala wine and let it absorb.
- Put the all the filling, mix for 10 seconds then add the rest of the flour and baking powder and combine for ca. 23 – 30 seconds.
- Place the dough on the counter and, using just a bit of flour, divide into portions of 700 g. Make them slightly round then press to obtain 6-8 cm discs. Put the discs on a tray with parchment paper.
- Brush with some egg whipped with milk, then decorate the surface.
- Put in the oven and start the program managing the steam valve manually. At the end of the program take the Genoa cakes out and let it cool.
