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Plumcake pistachio mortadella and gorgonzola

ingredients

servings

4

Type 00 wheat flour

100 oz

Full fat milk

100 oz

Sunflower seeds, salted

100 oz

Eggs

3 unit

Iodized salt

1 spoon

White sugar

1 spoon

Dry brewer's yeast

1 unit

Black pepper

to taste

Grated Parmesan cheese

30 oz

Pistachios

100 oz

Gorgonzola cheese

150 oz

Pork mortadella

200 oz

single courses from Italy

Plumcake pistachio mortadella and gorgonzola

Plumcake pistachio mortadella and gorgonzola

with meat with gluten with eggs with lactose with nuts source of B vitamins high in calcium high in potassium high in magnesium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Plumcake pistachio mortadella and gorgonzola

For lovers of strong flavors and cheese and an excellent alternative for a quick and tasty dinner or for a drink with friends.

Plumcake pistachio mortadella and gorgonzola step 1

step 1

With a planetary or simply whips knead together all the ingredients:

Plumcake pistachio mortadella and gorgonzola step 2

step 2

eggs, oil, milk, flour sifted with baking powder, salt, sugar, pepper and Parmesan. The dough will be soft and homogeneous.

Plumcake pistachio mortadella and gorgonzola step 3

step 3

Add the stuffing and mix well with a spoon.

Plumcake pistachio mortadella and gorgonzola step 4

step 4

Coat with parchment paper a classical mold for Plumcake.

Plumcake pistachio mortadella and gorgonzola step 5

step 5

Bake in a ventilated oven at 165C or 180C in static for 20/25 minutes.

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