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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Pound Cake With Mascarpone
Pound Cake With Mascarpone
(Torta con Crema di Mascarpone)
For the Cake:
14 oz (400 grams) unsalted butter, plus extra for greasing
Breadcrumbs, for sprinkling
2 fl oz (50 ml) brandy
1 sachet dried yeast
14 oz (400 grams) superfine (caster) sugar
14 oz (400 grams) potato flour
4 eggs

For the Cream:
5 eggs, separated
3 and 1/2 oz (100 grams) superfine (caster) sugar
1 lb 2 oz (500 grams) mascarpone cheese
2 fl oz (50 ml) rum or brandy
Preheat the oven to 180C (350F) Gas Mark 4.

Grease a 12-inch (30 cm) round cake tin with butter and sprinkle with breadcrumbs.

Prepare the Cake:
Pour the brandy into a small bowl, sprinkle the yeast on top and set aside for 10-15 minutes until frothy, then stir to a smooth paste.

Beat the sugar with the butter, then add the potato flour and one egg at a time, beating well until thoroughly incorporated.

Add the yeast mixture.

Pour the mixture into the tin and bake until the cake has shrunk from the sides and a cocktail stick inserted in the center comes out clean.

Do not open the oven door during baking.

Leave the cake to cool.

Prepare the Cream:
Beat the egg yolks with the sugar until pale and fluffy, then beat in the mascarpone a little at a time.

Stiffly whisk the egg whites in a grease-free bowl and fold into the egg yolk mixture, followed by the rum or brandy. Serves 6.
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