Migliaccio is a Carnival cake rooted in Campania traditions. The name comes from “miglio” – millet – because originally it was prepared using millet flour. This rich and scrumptious cake is made only with a few ingredients: semolina, butter, milk, sugar and ricotta cheese. serieS independent temperature management guarantees a uniform result in every tray: creamy inside, fluffy and with the right browning outside, its peculiar texture.
Let’s see all the steps and settings for S series
Neapolitan Migliaccio recipe
INGREDIENTS (for 6 cake pans Ø 24 cm)
800 g semolina flour
3,000 g whole milk
20 g salt
1 + 1/2 vanilla pod
200 g butter
1,750 g ricotta cheese
1,350 g white sugar
100 g orange juice
35 g orange zest
10 g lemon zest
350 g yolk
700 g egg white
S series Multibake settings: 172°C 40% top, 40% deck. After 35 minutes, open the steam valve and continue baking for other 20 minutes ca.
METHOD
- Heat up the milk and salt, then pour the semolina flour. When it boils cook for other 3/4 minutes.
- Remove from heat and add butter and vanilla, let the mixture cool.
- In the meantime, beat the whites until stiff and keep aside.
- Once completely cooled, use the mixer with flat beater at medium speed to knead the semolina dough and the ricotta cheese. Keep kneading until you get a smooth mixture.
- Add the sugar in 3 times, then lemon and orange zest, finally add the yolks and orange juice.
- Then mix by hand the white kept aside earlier.
How to cook migliaccio
Once the mixture is done, place it in the 6 cake pans. Bake in Multibake chamber set to 172°C 40% top, 40% deck for 35 minutes. Once the time has passed open the steam valve and keep baking for 20 minutes ca., until the cake is firm and the top is golden brown.
Take out form the oven and let cool completely, then remove from the cake pan and dust generously with icing sugar before serving.
