3 cups of sifted wheat flour
3 1/2 teaspoons of active dry yeast
1 teaspoon of salt
2 cups of mascarpone cheese
160g of unsalted butter or margarine
4 large eggs, at room temperature
1 1/4 cup of water
1 teaspoon of vanilla extract
Recheio e cobertura:
160g of unsalted butter or margarine
1 1/2 cups of mascarpone cheese
1/3 cup of milk
4 to 4 1/2 cups of confectioners' sugar, sifted
1 teaspoon of vanilla extract
3 cups of sifted wheat flour
3 1/2 teaspoons of active dry yeast
1 teaspoon of salt
2 cups of mascarpone cheese
160g of unsalted butter or margarine
4 large eggs, at room temperature
1 1/4 cup of water
1 teaspoon of vanilla extract
Recheio e cobertura:
160g of unsalted butter or margarine
1 1/2 cups of mascarpone cheese
1/3 cup of milk
4 to 4 1/2 cups of confectioners' sugar, sifted
1 teaspoon of vanilla extract
Sift together the flour, yeast, and salt. Reserve
Beat in the butter or margarine
Add the mascarpone cheese gradually, beating well
Add the eggs one at a time, beating well after each addition
Mix in the water and vanilla extract
Alternate adding the dry ingredients to the wet mixture, beating well
Pour into three round 20cm-diameter cake pans that have been greased and floured
Bake in a moderate oven for 25-30 minutes
Let cool completely
To make the topping, melt the butter or margarine over low heat
Add the mascarpone cheese and cook over low heat for 2 minutes, stirring constantly
Add the milk and cook until the mixture comes to a simmer
Gradually add the confectioners' sugar, beating well
If too thick, add a little more milk.
