Ingredients :00 FLOUR 500 gr EGG 2 SUGAR 170 gr

BAUDET 130 grams
BAKING POWDER FOR CAKES 1 bag
LEMON 1 ANISE LIQUEUR 2
tablespoons
CHOCOLATE AND HAZELNUT SPREAD to taste FINISH :

EGG YOLK 1SUGAR to taste

How to prepare the Modenese beson:

Step 1
In a bowl, mix the flour mixed with the baking powder, sugar, butter cubes and eggs and start working with your fingertips.

Step
2Season with the grated lemon zest and liqueur, then transfer to a work surface and continue kneading with your hands until you get a soft and compact dough.

Step 3
Roll out the dough on a sheet of baking paper and cut out a 30 cm square.

Step 4
Garnish with chocolate and hazelnut cream

Step 5
Using a sheet of parchment paper, fold the dough into three folds, then seal the edges tightly.

Step 6
Transfer the roll to a baking sheet lined with parchment paper and make a slight indentation in the center.

Step 7
Brush the surface with lightly beaten egg yolk.

Step 8
Sprinkle with sprinkles and bake in a static oven at 180°C for about 35 minutes.

Step 9
After the baking time has elapsed, remove the cake from the oven and let it cool, then cut it into slices and serve.

Storage:
The Modena bensone can be stored under a glass bell jar or in a special airtight container for about 4-5 days at room temperature.