Saracen cake

  • Torta Saracena


1 pack of mix for buckwheat cake Molino Rossetto
150 g of butter
80 ml of milk
3 eggs
powdered sugar


Shake the eggs in a bowl until they become foamy.  Add milk, the mix and butter, knead all the ingredients with the egg beater for some minutes.
Pour the compound in a cake mold of 20-22 centimeter of diameter with some butter or covered by some oven paper and put in the oven at 180°C for about 35 minutes. Cooking times can change of 5-10 minutes. Let it cool and  cut half of the cake and dstribute two or three spoons of currants or strawberries jam. Close the disk and put some powdered sugar.