Tortine a La Pia Tartlet with Lemon Brandy

Try this delicious cake recipe:

The real Tortine a la Pia are flavored with Limoncello, a lemon brandy. Of course, you can vary with these little sponge cakes: for example, with fruit brandies, orange liqueur and rum. Stored in a cool place and protected from drying out, Tortine a la Pia will keep for 48 hours. However, they taste best when fresh.

First, soak the raisins in white wine for 3 hours. Drain, pat dry with paper towels and set aside. Using a whisk, cream together the room-warm butter and sugar. Separate egg yolks and egg whites. Fold in the egg yolks. Sift flour and baking powder on top, stir through. Now add the lemon brandy and raisins, previously dusted with a little flour. Whip the egg whites until soft peaks form. First fold a third of the whites into the dough to make it fluffier. Now add the remaining 2/3. Take 8 paper cups of about 7 cm ø and form a well heaped tablespoon of batter in each. Bake on a baking sheet for 20 minutes in a heated oven at 180 degrees (convection oven 170 degrees ) until a toothpick inserted into it comes out clean repeatedly. Bring to the table in the paper cups.

Tip: – Sift baking powder together with the flour. This way it distributes more evenly in the batter.

– Dust dried grapes, candied fruits and other solid ingredients that are baked in a batter with a tiny bit of flour. This will prevent them from being

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