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Italian Bensone Cake Thermomix



The Italian Bensone Cake is a traditional sweet bread from Modena.

It is very easy to prepare and it is of rural origin. Its recipe has always been the same for centuries. It may be formed to a "S" shape (especially in the area of Reggio) or as a long-shaped loaf in our recipe's case. This recipe and its picture have been sent by Stefania :-) She told me she took inspiration from a recipe prepared by Maurizio Santin on Gambero Rosso Channel and then she adapted it for Thermomix thanks to the suggestions of her father who is her official taster ;-)

Compared to the original version, Stefania added 2 milk tablespoons and 2 sugar tablespoons. In this way the dough is a little bit softer but when cooked it won't get hard and it can be preserved for days. And sugar makes it more tasteful.

The Bensone Cake (also called Balsone or Bensoun in the local dialect) is like a sponge cake with a crunchy surface, and it is perfect for breakfast or an afternoon treat, dipped in milk or tea. But the real "connaisseurs" in Modena usually eat it at the end of a meal dipped in Lambrusco wine :-)

Using Thermomix the preparation of this cake is really simple and you can use your own imagination to fill in with plum jam or chocolate. The choice is yours.

To stick to the point I would suggest you try the classic Ciambellone Cake or the Double Colour Cake. Let me know the one you like the most :-)


Ingredients

- 400 g Plain Flour
- 100 g Sugar
- 120 g Soft Butter
- 2 Eggs
- 50 g Milk
- 15 g Baking Powder
- 1 Untreated Lemon Peel, grated
- 1 Egg-yolk (to spread on the surface)
- Sugar Grains as much as needed


How to prepare the Italian Bensone Cake

Put sugar and the lemon peel inside the bowl. 10 Sec. Speed 10.

Add soft butter. 1 Min. Speed 5.

Pour in the milk. 30 Sec. Speed 5.

Add eggs. 1 Min. Speed 5.

Finally add flour and baking powder. 1 Min. Speed Dough Mode.

At this step the dough must be similar to a soft shortbread pastry. Place it on a baking tray covered with greaseproof paper and shape to a loaf.

Spread the surface with a beaten egg-yolk and sprinkle with sugar grains.

Make a cut along the surface and bake 30 Min. 180°C.


Other recipes to prepare the Bensone Cake without Thermomix

http://www.academiabarilla.com/italian-recipes/step-step-recipes/bensone-cake.aspx


Translated from the Italian recipe
Bensone Modenese: Ricetta Bimby


Photocredit: Stefania Bagnoli








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