Ring cake

Ring cake

Perfect for a breakfast, but also recommended as a dessert to be tasted alone or accompanied by a jam (strictly prepared in the House see recipe in the Blog), or a sauce for sweets.


  • 500 g flour
  • 350 Gr. of caster sugar
  • 120 Gr. melted butter (See Technical section method)
  • 5 whole eggs
  • 1 pinch of salt until
  • Grated peel of 1 lemon (untreated)
  • 1 + 1/2 glass of milk
  • 24 Gr. Vanilla yeast


  • Oven
  • Cake pan
  • Large Bowl


Turn on the oven at 180 ^ and let it heat up.
Prepare the baking sheet following the instructions explained in the technical section.
Put the flour, the sugar, the melted butter, the whole eggs, the salt and the grated lemon in the bowl.
We knead the whole thing, with our hands, vigorously until we see that the dough is compact.
At this point we first add one glass of milk, continuing to work to make it absorb well.
If the dough is not too liquid, but creamy, add the other half of milk and continue to work.
Put the dough in the pan and bake for about 30 minutes (however until the house fills with the scent of the dessert and the surface becomes golden), always making the test of toothpick (if it comes out clean the dessert is cooked, if it comes out dirty again of the dough We continue cooking a little at a time.
If we want a sweet spotted we can use cocoa: that is to pour the dough into the baking dish we put only half, adding cocoa to the half that remains in the bowl (which we will mix well with the hands).
At this point, with a spoon, we take, a little at a time, the cocoa dough and add it in the pan by placing it (Leopard stain) over the white dough.

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