A SWEET CAKE FROM VENETO

FREGOLOTTA



1kg butter
500g almond flour
500g whole almonds
500g yellow flour
1kg white flour
yeast
800g sugar
5g salt
300g eggs


Procedure:

Almond flour can be obteined mix well throug a mixer white flour with almonds.
When the compound is done, sieve to let cake remains soft.

Beat butter adding sugar and the other ingredients so as to have a smooth compound.
Bake at 170°C oven.