Cake Canelli

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Cake Canelli Cake Canelli Cake Canelli Cake Canelli Cake Canelli

Canale is a small culinary product, the signature dessert of Aquitaine and French cuisine in general. Canele has a soft and tender dough, flavored with rum and vanilla, and the outside is covered with a hard caramelized crust. The name comes from the Gascon word canelat, which means flute.


vanilla pod
1 pcs
1 tbsp
1 pcs
egg yolks
2 pcs
500 ml
icing sugar
200 g
ifted flour
125 g
softened butter
20 g
peanut butter
1 tbsp


Cake Canelli step 1
Combine the yolks, egg and icing sugar with a whisk. Add milk.
Pour this mixture into a saucepan, add 1 split vanilla bean and bring to a boil, often stirring with a whisk so that nothing burns.

Pour the mixture into a bowl and let cool to room temperature. Remove and discard the vanilla pod.

When the cream cools down. start whipping it. first adding sifted flour, then peanut butter and rum. You can refrigerate the dough in the refrigerator for 24 hours or use immediately.
Cake Canelli step 2
They are baked in copper portioned molds, which are smeared with melted wax.
Bake until black, and in appearance it may seem that these small, elegant cakes are very burnt. But this is not so. Thanks to this method of baking, they acquire their famous consistency - crisp and delicate crumb.
Lubricate the baking dish with butter and refrigerate until the butter has set.
Preheat the oven to 200 ° C.
Distribute the dough into 2/3 forms and place in the oven for 45-50 minutes.
After cooking, let them cool and then take them out of the mold.
Recipe Type