With Bertolina cake I forget everything else: it is the dessert of autumn
Bertolina cake is the perfect way to celebrate the arrival of autumn: incredibly easy to make, yet bursting with fruit and a soft texture, it's a must-try!
Anyone who doesn't know this cake is committing a grave sin, because it is undoubtedly one of the most delicious and famous in the Italian gastronomic tradition.
A soft, unique, and foolproof dessert that will make a great impression on your guests: prepare the ingredients and let's make it together!
Let's try the Bertolina cake together, you'll become addicted.
One of the key ingredients in Torta Bertolina, the undisputed star of this delicious recipe, is the strawberry grape, which reaches full ripeness during this time of year. Delicious like no other, its all-natural sweetness blends seamlessly with the softness of the dough, transforming a simple cake into an experience of incredible goodness. It only takes a few ingredients to create the fabulous texture that makes it truly unique. A gem born in the city of Cremona and typical exclusively of that area, it reigns supreme on every table this September and is definitely worth a try.
Serves 6
Ingredients
- 350 g of 00 flour
- 100 g of corn flour
- 500 g of strawberry grapes
- 400 ml of milk or water
- A cube of brewer's yeast.
- 70 g of granulated sugar
- A sachet of vanilla
- Sugar to garnish to taste
Preparing the Bertolina cake
- Wash the strawberry grapes thoroughly, dry them carefully with a clean cloth, and carefully separate the grapes from the bunches. Sift the flour and vanilla into a large bowl, add the cornmeal, and mix well.
- Take a small amount of water or milk and heat it gently, then dissolve the sugar and yeast in it and begin pouring it into the flour mixture, stirring with a fork. Gradually add the remaining milk or water, stirring constantly until all the ingredients are used up.
- Once this is done, cover the dough and let it rise for about an hour in a warm, dry place. After the required time, add the grapes, stirring gently to prevent them from breaking, then let it rise for another hour. Then, butter and flour a 22-centimeter cake pan and pour in the dough, spreading it evenly.
- Preheat the oven to 180°C (fan assisted), dust the cake with granulated sugar, and bake for about 45 minutes, until golden and puffed up. Remove from the oven and let cool, then remove and enjoy!
