Danubio: the best savory cake!

Since the first time I tasted it, I really fell in love with Danubio! The name it’s the same of the river, but this is a traditional Neapolitan savory cake. It’s very very soft and ideal for a friends party. I stuff it with everything but this is my favorite version.

 

SERVES 4 PEOPLE
READY IN 3h 45’

 

INGREDIENTS

1 cup lukewarm milk

1/2 oz brewer’s yeast

1 teaspoon sugar

11 oz strong flour (Manitoba)

9 oz all-purpose flour

14 oz butter (room temperature)

1 egg + 1 yolk

Salt to taste
2 oz boiled spinach

2 tablespoons Ricotta cheese

4 slices ham

1 tablespoon Grana cheese

1 tablespoon pine nuts

Salt to taste

 

Milk to taste

 

 

STEP 1: MAKE THE DOUGH

Melt the yeast into the milk + sugar. Place the milk in a  bowl together with: the flour, the butter (cubed) the eggs and the salt. Knead by hand or using a kneading machine to get an uniform dough.

 

STEP 2: LET RISE

Cover the bowl with clingfilm and let rising at room temperature for a couple of hours.

 

 

STEP 3: MAKE THE FILLING

Boil for 10 minutes spinach in hot salted water. Drain them and mix with Ricotta cheese, sliced ham, Grana cheese, pine nuts and salt.

 

STEP 4: MAKE THE BALLS

Cut the dough into 15 pieces. Place a teaspoon of filling in the centre of each piece and close well to make a small ball.

 

STEP 5: SECOND RISING

Place the stuffed balls on a parchment paper sheet  into a baking tin, brush with milk and let rise for 1 hour at room temperature.

 

 

STEP 6: COOK

Cook the Danubio cake in preheated oven at 180°C for 25 minutes.

 

A PIECE OF ADVICE: You can fill Danubio cake with everything you like, here some ideas:

ham + mozzarella

tomato + mozzarella

blue cheese + walnuts + Italian speck

bresaola + philapelphia cheese

peas + ham + bechamel sauce

mortadella + fresh cheese + pistachio

radicchio + brie cheese

custard + raisin + rum

nutella

 

#getBready & enjoy your meal

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Post Author: Aurora

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