{"id":124,"date":"2023-11-05T23:37:42","date_gmt":"2023-11-05T21:37:42","guid":{"rendered":"https:\/\/www.recipes-eng.top\/?p=124"},"modified":"2023-11-05T23:37:42","modified_gmt":"2023-11-05T21:37:42","slug":"bensone-modenese-the-recipe-for-the-dessert-symbol-of-the-city-of-modena","status":"publish","type":"post","link":"http:\/\/www.recipes-eng.top\/?p=124","title":{"rendered":"Bensone Modenese: the recipe for the dessert symbol of the city of Modena"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ingredients :00 FLOUR 500 gr EGG 2 SUGAR 170 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">BAUDET 130 grams<br>BAKING POWDER FOR CAKES 1 bag<br>LEMON 1 ANISE LIQUEUR 2<br>tablespoons<br>CHOCOLATE AND HAZELNUT SPREAD to taste&nbsp;<strong>FINISH :<br><\/strong><strong><br><\/strong>EGG YOLK 1SUGAR to taste<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>How to prepare the Modenese beson:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Step 1<br><\/strong>In a bowl, mix the flour mixed with the baking powder, sugar, butter cubes and eggs and start working with your fingertips.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Step<br>2<\/strong>Season 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Step 3<br><\/strong>Roll out the dough on a sheet of baking paper and cut out a 30 cm square.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Step 4<br><\/strong>Garnish with chocolate and hazelnut cream<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Step 5<br><\/strong>Using a sheet of parchment paper, fold the dough into three folds, then seal the edges tightly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Step 6<\/strong><br>Transfer the roll to a baking sheet lined with parchment paper and make a slight indentation in the center.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Step 7<br><\/strong>Brush the surface with lightly beaten egg yolk.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Step 8<br><\/strong>Sprinkle with sprinkles and bake in a static oven at 180\u00b0C for about 35 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Step 9<br><\/strong>After the baking time has elapsed, remove the cake from the oven and let it cool, then cut it into slices and serve.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Storage:<br>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients :00 FLOUR 500 gr EGG 2 SUGAR 170 gr BAUDET 130 gramsBAKING POWDER FOR CAKES 1 bagLEMON 1 ANISE LIQUEUR 2tablespoonsCHOCOLATE AND HAZELNUT SPREAD to taste&nbsp;FINISH :EGG YOLK 1SUGAR [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":125,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - 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