The typical Bologna cake recipe is a true delicacy that can be enjoyed alongside a cup of aromatic coffee, whether you prefer to drink it with milk or black. This cake, also known as 'pinza', is easy to prepare and is ideal for serving on special occasions or simply to indulge yourself on an ordinary day. With the ingredients you have on hand, you will create three delicious pinzas.
The first step is to mix all the ingredients in a large bowl. It is important to ensure that the dough becomes compact, similar to that used for tarts or cookies. Once you have achieved the desired consistency, wrap the dough in a covered container or in plastic wrap and let it rest in the refrigerator for 30 minutes. This stage will help the dough to firm up, making it easier to roll out later.
After the time has passed, take the dough out of the refrigerator and roll it out on a surface sprinkled with a little flour, forming a thin sheet about 0.5 cm thick. Imagine that the sheet is divided into three equal parts to guide you in the filling process. In the middle of the sheet, add a generous amount of jam, being careful to use less on the left and right edges. This will provide a touch of sweetness without compromising the texture of the cake.
After spreading the jam, lift the left edge and fold it towards the center, then repeat the procedure with the right edge. This way, you will obtain a nice rectangle, ready to be baked. Carefully place the pinza on a baking tray lined with parchment paper and put it in the preheated oven at 180°C. Let the cake bake until it turns golden, being careful not to leave it too long, as it can burn easily.
Once it has been taken out of the oven, let it cool for a few minutes. It is essential not to wait too long, as if it cools completely, it will become hard to cut, having a crunchy texture similar to cookies. Cut the pinza into slices and enjoy each piece alongside a fragrant coffee. This cake will not only bring a touch of joy to your table, but it will also be a delight appreciated by all who taste it.
The first step is to mix all the ingredients in a large bowl. It is important to ensure that the dough becomes compact, similar to that used for tarts or cookies. Once you have achieved the desired consistency, wrap the dough in a covered container or in plastic wrap and let it rest in the refrigerator for 30 minutes. This stage will help the dough to firm up, making it easier to roll out later.
After the time has passed, take the dough out of the refrigerator and roll it out on a surface sprinkled with a little flour, forming a thin sheet about 0.5 cm thick. Imagine that the sheet is divided into three equal parts to guide you in the filling process. In the middle of the sheet, add a generous amount of jam, being careful to use less on the left and right edges. This will provide a touch of sweetness without compromising the texture of the cake.
After spreading the jam, lift the left edge and fold it towards the center, then repeat the procedure with the right edge. This way, you will obtain a nice rectangle, ready to be baked. Carefully place the pinza on a baking tray lined with parchment paper and put it in the preheated oven at 180°C. Let the cake bake until it turns golden, being careful not to leave it too long, as it can burn easily.
Once it has been taken out of the oven, let it cool for a few minutes. It is essential not to wait too long, as if it cools completely, it will become hard to cut, having a crunchy texture similar to cookies. Cut the pinza into slices and enjoy each piece alongside a fragrant coffee. This cake will not only bring a touch of joy to your table, but it will also be a delight appreciated by all who taste it.
Ingredients
500 g flour, 3 eggs, 100 g butter, 200 g sugar, 1 packet of baking powder. For the filling: 1 jar of Bolognese mustard: that is a jam made from: quinces, apples, pears, plums, and oranges (unlike other mustards that are jams like ours, but mustard essence is added, so the sweetness blends with the taste of mustard and goes well with boiled meats, the Bolognese does not have mustard essence) so it can be successfully replaced with Romanian jam.