Torta a tranci latte e albicocca - È sempre mezzogiorno 12/03/2025

https://www.raiplay.it/programmi/esem... - Natalia prepares a soft, double-filled cake, perfect for breakfast or a snack. Start with the base: whisk the egg whites with three tablespoons of sugar until stiff and set aside. Then, whisk the egg yolks with the remaining sugar until light and fluffy, then gradually add the oil and vanilla extract, keeping the whisk running. Pour in the milk and mix by hand, then add the sifted flour and baking powder and gently fold in the beaten egg whites. Scoop out 30g of the resulting mixture and pour the rest into a 20x20cm pan lined with parchment paper. Add the cocoa powder to the reserved batter, mix well, and pipe the mixture into a piping bag. Create parallel lines on the surface of the cake and, using a skewer, decorate by dragging the cocoa cream in the opposite direction. Bake at 170°C (340°F) for about 30 minutes. Once the base has cooled, cut out three equal layers using a serrated knife. Then prepare the filling: mix the cream cheese with the condensed milk and spread it evenly over the first layer. Arrange the second layer and fill it with apricot jam, then top with the decorated end and press lightly with your hands. Before serving, cut the cake into slices. Ingredients for the base: 150g flour 3 eggs 150g sugar 40ml milk 40ml seed oil 5g unsweetened cocoa powder 2 teaspoons baking powder Vanilla extract For the filling: 120g cream cheese 60ml condensed milk 4 tablespoons apricot jam Baking time: 170°C (330°F) for 30 minutes