Torta Donizetti

How it is made

Quantities are for one 22 to 24 cm ring mould. The steps are in the order you do them.

1. cut the apricots and the pineapple into cubes that are not too small and toss them with a teaspoon of flour, so they do not sink while the cake bakes
2. beat the soft butter with 120 g of the sugar, the maraschino and the vanilla seeds for a good ten minutes, until the cream is pale and fluffy
3. add the yolks one at a time, waiting for each to be taken in before the next goes in
4. whisk the whites with the pinch of salt in a clean dry bowl, adding the remaining 30 g of sugar a little at a time, to stiff and glossy peaks
5. fold the whites into the butter and yolk mixture with a light hand, working from the bottom up
6. sift the flour, the potato starch and the baking powder together and fold them in the same way, then add the floured fruit
7. butter and flour a 22 to 24 cm ring mould, pour in the batter and level the top
8. bake in a static oven preheated to 175 degrees for 40 to 45 minutes, until the cake is golden and a skewer comes out clean
9. let it cool for ten minutes in the mould, turn it out onto a rack and, once it is cold, dust it heavily with icing sugar