Torta
Yield
1 recipePrep
15 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 1 | cup |
butter
|
|
| ⅓ | cup |
corn oil
|
|
| 2 | cups |
sugar
|
|
| 12 | large |
egg yolks
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 237 | ml |
butter
|
|
| 79 | ml |
corn oil
|
|
| 473 | ml |
sugar
|
|
| 12 | large |
egg yolks
|
|
Directions
Beat the egg yolks.
Mix with the first 3 ingredients. Set aside.
Add the yeast to the warm water.
Let rise for 1 minute. Put in flour.
Set aside.
Mix the yolk batter with the yeast batter.
Gradually beat in remaining flour and milk.
Add anise seeds and extract.
Continue beating until elastic and pour in small mold pans lined with parchment paper until double in bulk.
Bake in preheated 350℉ (180℃) F oven until golden brown.
Brush with melted butter and sprinkle with grated cheese and sugar.
