Description
Crispy Golden batter hides a strange filling mixture of walnuts, pine, hazelnuts and almonds with candied fruits and raisins. The name of this cake comes from the Italian word "spugna" is a sponge. This is a very ancient Italian pastries, it is usually prepared for Christmas or All Saints day – November 2. Well, we can eat it a little earlier, now that Autumn is still in full swing!
Ingredients
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Flour
2.5 cup
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Butter
100 g
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Brown sugar
100 g
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Honey
0.5 cup
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Dry white wine
1.5 cup
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Walnuts
300 g
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Raisins
50 g
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Candied
30 g
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Cookies
50 g
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Cinnamon
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Nutmeg
Cooking
To prepare the walnut stuffing at least a day. Honey mixed with sugar in a saucepan, heat until the grains of sugar is dissolved.
Wash the raisins a few times. Pour boiling water for five minutes. Drain the water, grind in blender or chop finely with a knife. Pound the nuts, except the pine, or slice them finely. Cookies grind into crumbs. Candied fruit cut into cubes 5 by 5 mm.
Mix all ingredients – nuts, raisins, candied fruit, honey mixture, add a pinch of cinnamon and nutmeg, or other favorite spices. Add half a Cup of white wine. Mix well, cover with a lid. Write "Mature" in a cool place overnight or for a day.
To prepare the dough. Mash them with a fork softened butter with the Cup of flour. Add sugar and a glass of white wine. Stir, add remaining flour and knead the dough.
Roll it into a ball. Wrap in cling film and leave in the fridge for an hour or in the freezer for 20 minutes.
Divide the dough into two unequal parts. Roll out with a rolling pin the bigger one, in a circle. Put into a form and flatten it to the bottom and the walls. Spread an even layer of nut filling.
Roll out smaller piece of dough. Cover the pie. Stung the edge. Put the pie in heated to 180 degrees oven. Bake until Golden brown 20-30 minutes.
Cool cake and sprinkle it with powdered sugar.
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