The Vigoni Cake is an emotional cake for us, a piece of our past as little girls.
Grandfather Luigi, the father of the legendary Roberto di Pavia, always wore it, every year. Kindnesses of other times, goodness of heart and courtesies of times gone by. He made every effort to go to the best shop in Pavia to buy the legendary Torta Vigoni that my sister and I adored. For years, many years, it was part of our summers and when grandfather Luigi could no longer do it, the sweet thought passed to his son who every year brought his sweetheart in place of his dear father.
Now, now adults and mothers, still alive in our thoughts, we went in search of his recipe which we are happy to offer you
200 g of butter
200 g of icing sugar
2 eggs + 2 yolks
100 g of 00 flour + 100 g of starch
12 g of yeast
zest of 1 lemon
Combine the butter and icing sugar and mix in a planetary mixer. Add the eggs, flours, yeast and lemon zest following the order indicated. Continue with the planetary mixer until a homogeneous mixture is formed. Pre-heat the oven to 180° and bake for 35 minutes. The toothpick test is a must before removing from the oven. A little icing sugar and the cake is ready. If it crumbles when cut, it's her 🙂
