Pingano, Walnut torte – DSC Daniel Salvador Chef
Enjoy the flavors of childhood with this traditional Píngano walnut torte from Vallanca. Perfectly golden and nutty, served hot or cold. Easy to make, delicious any time.
Ingredients
- For the dough :
- 250 ml of Milk
- 400 g Plain Flour
- 8 g of Salt
- 10 g of Fresh yeast ( 5 if you use dry one)
- After :
- 25 g of Lard
- 75 g of Sugar
- 75 g of toasted chopped walnuts
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