Gâteau nantais - Le Sinfonie

Le Sinfonie is a brand of

Soft cakes

Gâteau nantais

Ingredients for Dough

Sugar 300 g
Butter 250 g
Almond powder 200 g
Pan di Spagna flour 80 g
Eggs 300 g
Salt 5 g
Rum 65 g

Ingredients for Syrup

Water 70 g
Sugar 90 g
Rum 40 g

Recommended flour

Pan di Spagna

SOFT AND SPONGY

Introduction

Proceedings

Dough

In planetary mixer, mix butter and sugar with the leaf whisk.
Once well blended combine the almond powder, then also the flour and mix well.
Combine the eggs in which you have dissolved the salt, finally add the rum.
Bake at 170°C for 30min.

Syrup

Bring water and sugar to a boil, turn off the heat and add the rum.
Once the mixture is cooked put syrup with a brush until it is used up.
Then sprinkle with a cold frosting of water and powdered sugar.

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