Ingredients
00 FLOUR
500 gr
EGG
2
SUGAR
170 gr
BUTTER
130 gr
BAKING POWDER FOR CAKES
1 sachet
LEMON
1
ANISE LIQUEUR
2 tbsp
CHOCOLATE AND HAZELNUT SPREADABLE CREAM
q.b.
FOR FINISHING
YOLK
1
SUGARS
q.b.
Modenese bensone , bens\u00f2un in dialect , is a typical specialty of the city of Modena , perhaps the oldest of these areas. It is a simple and genuine dry dessert , made with simple and easily available ingredients: flour, milk, eggs, butter and honey (subsequently replaced by sugar). The original version does not include any filling but, over the years, it has been enriched with jam or, for an even more delicious option, with chocolate and hazelnut cream. Serve it to your guests at the end of the meal, accompanied by a good coffee or a glass of Lambrusco, as tradition dictates: it will win over adults and children alike. Find out how to make it by following our recipe step by step.<\/p>\n\n\n\n
How to prepare Modena bensone<\/p>\n\n\n\n
Step 1
Combine the flour, mixed with the yeast, sugar, diced butter and eggs in a bowl and start working with your fingertips.
1
.<\/p>\n\n\n\n
Step 2
Flavor with grated lemon zest and liqueur, then transfer to a work surface and continue kneading with your hands until you obtain a soft, compact dough.
2
.<\/p>\n\n\n\n
Step 3
Roll out the dough on a sheet of baking paper and cut out a 30cm square
3
.<\/p>\n\n\n\n
Step 4
Fill with chocolate and hazelnut cream
4
.<\/p>\n\n\n\n
Step 5
Using a sheet of baking paper, fold the dough, making three folds
5
, and then seal the edges well.<\/p>\n\n\n\n
Step 6
Transfer the roll to a baking tray, lined with a sheet of baking paper, and make a light cut in the centre.
6
.<\/p>\n\n\n\n
Step 7
Brush the surface with the lightly beaten egg yolk
7
.<\/p>\n\n\n\n
Step 8
Sprinkle with sprinkles
8
and bake in a static oven at 180\u00b0C for about 35 minutes.<\/p>\n\n\n\n
Step 9
Once the cooking time has elapsed, take the cake out of the oven and let it cool, then cut it into slices and serve.
9
.<\/p>\n\n\n\n
Advice
As an alternative to the chocolate and hazelnut cream, you can use plum or black cherry jam ; if you want to prepare it “simple”, i.e. without filling, just increase the amount of sugar in the dough (you can reach up to 250 g).<\/p>\n\n\n\n
Since you use the zest, be sure to buy organic , non-chemically treated lemons; obtain the zest using the appropriate tool and being careful not to remove the white skin , which is responsible for the bitter aftertaste.<\/p>\n\n\n\n
If you liked this recipe, also try the Barozzi (type) cake and the Duchessa’s stracchino , two typical delights of the Modena tradition.<\/p>\n\n\n\n
storage
Modenese bensone can be stored under a glass bell jar or in a special airtight container for around 4-5 days at room temperature.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients00 FLOUR500 grEGG2SUGAR170 grBUTTER130 grBAKING POWDER FOR CAKES1 sachetLEMON1ANISE LIQUEUR2 tbspCHOCOLATE AND HAZELNUT SPREADABLE CREAMq.b.FOR FINISHINGYOLK1SUGARSq.b.Modenese bensone , bens\u00f2un in dialect , is a typical specialty of the city of […]<\/p>\n","protected":false},"author":2,"featured_media":3462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3461","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3461","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3461"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3461\/revisions"}],"predecessor-version":[{"id":3463,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3461\/revisions\/3463"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/3462"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3461"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3461"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}