1 cup 00 Italian flour
3/4 cup Italian polenta (corn flour)
2/3 cup sugar
7 oz butter, at room temperature
5 oz crunchy amaretti, finely crumbled
1 tsp baking powder
1 shotglass cognac (brandy, amaretto liqueur)
In a bowl, sift together 00 flour, polenta and baking powder.
In a separate bowl, whisk soft butter with sugar, yolks, cognac and amaretti.
Slowly add the flours/baking powder mix and combine well.
Preheat oven to 375.
Whisk egg whites until they form pick, then gently fold into the mixture, mixing from bottom to top.
Grease a 9" cake pan and lightly dust it with plain, fine breadcrumbs (the REAL Italian ones).
Pour batter into the cake and bake for 50-60 minutes.
Let cool down completely before serving it, sprinkled with confectioner's sugar.
- If this cake goes to kids, also, substitute liqueur with milk
- It is easier to whisk egg whites if they are room temperature and you add a pinch of salt to them (you won't taste salt).
- It is easier to fold whisked whites if you begin incorporating a few tablespoons and, after they are well combined, add the remaining.