Place the softened butter in small pieces at room temperature and the sugar in a bowl. Beat the two ingredients with the beaters of an electric mixer, or with the whisk of a stand mixer, until you get a fluffy mixture.
Add the whole egg and continue to work the mixture to incorporate it.
Line a 26 cm cake tin with parchment paper.
Pour the mixture into the cake tin and level it evenly with the back of a spoon.
Then add the egg yolks, one at a time, waiting for the previous one to be absorbed before adding the next.
Chop the almonds into pieces with a knife; sprinkle the surface of the cake with the chopped almonds until it is completely covered.
Bake in a preheated oven at 180°C for 30 minutes (if fan oven 160°C for 20-25 minutes). Before removing it from the oven, do the toothpick test: if it does not come out clean, continue cooking.
Remove from the oven, let cool, and serve your Mantuan cake! You can dust it with powdered sugar or granulated sugar to taste.
Store the cake under a glass dome for 3-4 days.
Italy
| Energy (kcal) | 450.5 |
| Carbohydrates (g) | 43.96 |
| of which Sugars (g) | 26.63 |
| Fat (g) | 28.22 |
| of which Saturates (g) | 13.59 |
| Protein (g) | 7.14 |
| Fiber (g) | 1.43 |
| Sale (g) | 0.06 |
