St. Valentine cake

Inserted by Rosa Rizzo the


For the dough

300g White rice flour fine marello mill

16 g yeast

4 medium egg yolks at room temperature

200 g granulated sugar

300 ml cream (for desserts)

300 g rice flour Marello marello

16 g yeast for sweets

4 medium egg whites beaten until stiff

 For chocolate ganache

 200 ml cream (for desserts)

250 g dark chocolate cut into small pieces


In the bowl of the planetary mixer put the egg yolks together with the granulated sugar and work until a light and frothy mixture is created.

Add the liquid cream.

Incorporate the rice flour Marello Marello sifted with the yeast.

Incorporate the whipped egg whites, gently with movements from the bottom up. Pour the dough into a buttered and floured mold and cook in a preheated static oven at 180 degrees for about 45 minutes.

Remove from the oven and let cool.

In a saucepan, heat the cream without bringing it to a boil, remove from the heat and incorporate the dark chocolate cut into small pieces. Mix up to create a smooth and homogeneous cream. Pour on the cake and decorate with strawberries to taste.