The Recipe for Italian Cake Angelica

In Italian, this chic layered cake in the form of a braid called – Angelica Torta di sorelle Simili. Recipe invented sister twins from Bologna Margarita and Valery Simili.

They opened a cooking school, that made them famous in the world, and published the book “Bread and sweets” that introduce the secrets of Italian pastries.

Ingredients for the cake Angelica

• Manitoba flour 570 gr.(1,25 lb)
• Sugar: 90 gr. (3,1 oz)
• 3 egg yolks.
• Yeast: 15 gr. (0,03 oz)
• Malt: 1 tsp
• Candied orange: 140 gr. (4.9 oz)
• Raisins: 100 gr. (3,5 oz)
• Milk: 240 ml.
• Salt 1 tsp
• Butter: 130 gr. (4,5 oz) at room temperature. + Melted for greasing 50 gr. (1,7 oz)

Recipe for cake Angelica

1. First prepare the brew. Mix 0.4 glass of milk, yeast, and malt with 0.30 lb flour, give it a good mix-up, roll into a ball, cover with a film and leave to come to for an hour.
2. Meanwhile get busy on the dough. Take milk, add sugar, salt, yolks and the remaining 0.95 lb of flour. Knead dough.
3. After that add soft butter and knead for not less than 10 minutes so that the dough gets elastic and won’t stick to the sides of the dish.
4. Mix the dough with the brew that has come to and leave to ferment for 2-3 hours.
5. When the dough has swelled to twice its original volume, place it onto a table sprinkled with flour and roll it thin with a rolling pin,  and smear with butter.
6. Sprinkle candied orange and raisin all over the dough and fold it into a roll.

1. Cut the roll along into 2 parts and entwine them cut-open side up and form into a pocket-shaped bun.

1. Set it onto a baking tray and let it come to, for an hour.
2. Then smear with butter and place into the oven pre-heated to 350 degrees; bake for 25 minutes, then bring down the heat to 300 degrees and bake for another 15 minutes.
3. Ready bun sprinkle with powdered sugar.