Step 1
In a bowl mix the flour mixed with the yeast, sugar, butter cubes and eggs and start working with your fingertips.
2nd step
Flavour with the grated lemon zest and the liqueur, then transfer to a work surface and continue kneading with your hands until you obtain a soft and compact dough.
Step 3
Roll out the dough on a sheet of baking paper and cut out a 30cm square.
Step 4
Decorate with chocolate and hazelnut cream
Step 5
Using a sheet of baking paper, fold the dough into three folds, then seal the edges well.
Step 6
Transfer the roll to a baking tray lined with baking paper and make a slight indentation in the centre.
Step 7
Brush the surface with lightly beaten egg yolk.
Step 8
Sprinkle with the sprinkles and bake in a static oven at 180°C for approximately 35 minutes.
Step 9
Once the cooking time is up, remove the cake from the oven and let it cool, then cut it into slices and serve.
storage:
Bensone modenese can be stored under a glass bell jar or in a special airtight container for approximately 4-5 days at room temperature.
