How to prepare Ciaramicola
Step 1
Collect eggs and sugar in a large bowl1.
step 2
Beat briefly with the electric whisk2.
step 3
Add some sifted flour and yeast3.
Step 4
Pour in the alchermes4and the other part of flour.
Step 5
Continue mixing until you get a smooth, bright red mixture (5).
Step 6
Also add the lard and grated lemon peel6.
Step 7
Pour the dough into a doughnut pan with a diameter of 22-24 cm that has been well buttered and floured7.
Step 8
Smooth the surface well and bake the ciaramicola at 160 °C for about 40-45 minutes8.
Step 9
In the meantime, prepare the glaze: separate the egg yolks from the egg whites and beat the egg whites in a water bath, gradually adding the sugar and lemon juice.9.
Step 10
You must obtain a soft, shiny and well-whipped meringue, otherwise the result will not be the same in terms of taste and consistency: it will take about 10 minutes10.
Step 11
Remove the donut from the oven, turn it upside down on a serving plate and let it cool. Once cooled, decorate the surface with meringue11Using a spatula, spread it evenly and apply a fairly thick layer.
Step 12
Decorate with colorful sprinkles12 and bake again at 90°C for about 20 minutes: this way the meringue really dries without turning yellow.
Step 13
Remove from the oven, let cool and cut into slices: the Ciaramicola is ready to enjoy13.
Advice
If you want, you can replace the lard with the same amount of soft butter, but for a lactose-free version, you can use lactose-free butter or 80 grams of seed oil.
To prepare the gluten-free ciaramicola, simply use 280 grams of rice flour and 70 grams of potato starch instead of 00 flour.
You can use a donut mold that is more or less high . The important thing is that the cake has a hole in the middle: if you want to bake it in the traditional shape, you must make sure that the mold has 5 points.
storage
The Ciaramicola can be kept for 3-4 days at room temperature, covered under a sweet bell or sealed in an airtight container. Freezing is not recommended.
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