Italian cuisine

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ITALIAN RECIPES TRADITIONAL AND CREATIVE 

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 how to make Zelten

Step-by-step photographed and explained recipe with pictures of the finished dish of zelten, the traditional  Christmas cake of Trentino Alto Adige

Back to the ingredients table

PREPARATION: step-by-step photographed recipe

	in the grappa soak figs and sultana/raisins. Mince the yeast
sieve the flour and add cinnamon
	and sugar. We used the brown one
in a bowl beat the eggs. In the meantime
	melt the yeast in the milk (it should be neither hot nor cold)
blend the butter with eggs
	sprinkle with flour, beating with stirring well for a good blend
squeeze the figs to dry and cut to small pieces
	add to the batter
stir and add the sultana/raisins with 2 tablespoons of the same grappa used for soaking
	add pine seeds
the mixed candied fruits
	and half of the walnuts. Keep some apart for garnishing
stir well for no less than 5 minutes and let the dough leaven in a tepid place, no less than  F 77 (25 C) for two hours
	should you have a knead machine you can use it
as soon as leavened put the dough in a round baking pan, coated with moisten oven paper. You can also grease and flour the pan if you do not use the paper
	now garnish the cake with cherries, almonds and walnuts, pushing gently an half part of them into the dough
the zelten is a rustic cake, but rich. The garnishing must be rich, as the filling
	put into the oven at F400 (200 C) for 10 minutes, then reduce to F 320 (160 C) and finish
control the cooking by inserting a toothpick
	it must remain dry when you retract it
let it cool before managing, in this manner you avid it to break