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In the Piedmont region of Italy, bonnet is like a pudding, but after I made it I can say that it is a real smart cake, because it forms two layers when baked.
- 6 eggs
- 1 sugar cane
- 25g cocoa
- 2 tablespoons Amaretto liqueur (bitter cherry liqueur)
- 500ml milk
- 10-12 macaroons
Preparation time: less than 90 minutes
HOW TO PREPARE RECIPE Bonet Piemontez:
Prepare in a bowl a fine cream of eggs, beaten well with a pinch of salt and sugar; add cocoa, liqueur, milk, mix well then the crushed biscuits not very finely, turn over in greased form or with baking paper, form in a pan with hot water and leave in the oven for 1 hour
Serve only after it has cooled well
I do not advise you to do such a thing in the form of detachable cake, I made a mistake and my water came in shape
also, I do not advise you to add other kinds of biscuits because these amaretti, even if mixed in liquid, remain crispy on top of the cake, as seen in the picture