Here is an amazing prosecco cake recipe .All you need for this recipe is love !! 🙂

prosecco cake1

Preheat the oven to 350°. Butter a deep, 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder and salt. In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of the sugar at medium-high speed until smooth. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest. Beat in the dry ingredients in 3 batches just until incorporated.

Made these today for a friends birthday, lush!! Such a nice sponge mix and whipping cream filling. Only thing didn’t turn out right was the buttercream icing, prosecco made it to wet, BUT practice makes perfect. I’ll be making these again. Thanks for the recipe!

Nutritional information per portion

Low Med High Calories 450(kcal)

Fat 23.0g

Saturates 14.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website. Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

While the cake is baking, place the sugar into a saucepan with 100ml of water and bring to the boil. Simmer for 2 minutes, then remove from the heat and stir in the rose water.

Directions Watch how to make this recipe. Preheat oven to 350 degrees F. Spray 2 (9 by 5-inch) loaf pans with nonstick cooking spray and dust lightly with flour.In a large mixing bowl combine all of cake ingredients. Mix on medium speed until well incorporated, about 3 minutes. Pour the batter into the prepared loaf pans. Bake until a toothpick inserted in the center comes out clean and the top is golden brown, about 40 to 50 minutes.

Allow to cool for 5 minutes, then remove them from the pans and cool completely on a wire rack over a sheet pan.Put the confectioners’ sugar in a large bowl and slowly beat in the sparkling wine until consistency is thick but pourable. Pour the glaze over top of the cakes and allow it to drip down the sides. Let sit for 5 minutes to set before slicing and serving.


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To remedy the situation, I’ve developed a Prosecco-infused cupcake: Prosecco cake base, Prosecco whipped cream, Prosecco-vanilla bean buttercream, and sugar pearls on top to imitate bubbles. Here

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