• 500 g of Molino Rossetto “type 0” Manitoba
• 350 g of milk
• 25 g of Molino Rossetto Yeast
• 1 teaspoon of salt

 Recipe:

• Melt the Molino Rossetto yeast in warm milk.
• Add the Manitoba flour blended with salt, until the dough will be smooth.
• Divide the dough in two parts and let it rise for 30 minutes in a warm place and covered with moist rag.
• Put the dough in two buttered and dusted with flour plumcake moulds.
• Cover the moulds with baking paper and cook in hot oven to 180°C for 35 minutes.
• In the end, take off the baking paper and cook for 15 minutes.

• 400 g of Molino Rossetto spelt flour
• 200 di of Molino Rossetto Manitoba flour
• 400 g of warm water
• 1 teaspoon of salt
• half teaspoon of sugar
• 15 g of Molino Rossetto Yeast
• 2-3 spoon of extra virgin olive oil
• Sesame seeds
• Poppy seeds

Recipe:

• Turn out on a surface the flours, blended with sugar and salt.
• Add the Molino Rossetto yeast, melted with warm water and the oil.
• Knead the dough for 5-10 minutes.
• Let the dough rise for 2 hours or so, in a hot place covered with a clingfilm.
• Knead the dough again until it will be smooth.
• Create the forms that you prefer.
• Oil the surface and sprinkle with sesame and poppy seeds.
• Bake them in preheat oven for 30 minutes.

• 2 cups (250 grams) Almond flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 cups (295 ml) canola or other vegetable oil
• 1 cup (200 grams) granulated sugar
• 1 cup (200 grams) lightly packed brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
• 1/2 cup (65 grams) raisins

• 8 ounces (225 grams) cream cheese, at room temperature
• 1 1/4 cups (140 grams) powdered sugar
• 1/3 cup (80 ml) heavy whipping cream

DIRECTIONS

MAKE BATTER

• Heat the oven to 350 degrees Fahrenheit (176C). Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
• In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.
• In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.

BAKING

• Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
• Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).

FINISHING

• In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
• Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
• When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted.

Ingredients To Add: Butter 140 gr (4,94 oz), 3 eggs (bring the ingredients at room temperature for an optimal rising. 

Recipe:

• Put the mix for Red Velvet Cake in a bowl and add 140 gr (4,94 oz) of soft butter (or 140 gr - 4,94 oz of seed oil) and eggs.
• Mix all ingredients until you have an homogeneous mixture.
• Put the dough in a buttered cake tin and bake it for 50 minutes in a preheated oven at 160ºC (230ºF) ventilated oven at 170ºC (338ºF) static oven.
• Red Velvet Cake can be filled with cheese cream.

Ingredients to add: Butter 200 gr (7,05 oz), Water 90 ml (3.04 oz), Sugar 100 gr (3,52 oz), Apples 1 kg ( 35,27 oz), 1 Lemon, Milk as required to spread the dough. 

Recipe:

• Put the Apple Pie mix in a bowl add butter and water.
• Knead it, then let the dough rest in the fridge for 20 min.
• Covered by a food-quality film.
• Meanwhile cut apples into small places.
• In a pan warm up sugar and spice mix and add 2 spoons of water and cook until you get large bubbles.
• Add some curls of butter, apples cut into pieces and grated lemon peel.
• Remove the dough from the fridge and divide it into two pieces.
• Roll out one part of the dough with a rolling pin, than place it on the cake tin.
• Fill it with apples.
• Bake it in preheated oven at 392ºF spreading it with some milk every 10 minutes until golden brown.   

Ingredients: Hazelnut Flour (%54), sugar, corn strach. May contain soy, milk, nuts, peanuts, celery, sesame seeds, mustard, sulphite, shell fruit.

Ingredients to add: 60 g (2.12 oz) of butter, 2 eggs, 100 ml (3.38 oz fl) of water, 6 g of mother yeast for cakes Molino Rossetto.

Recipe:

• Beat the eggs
• Add to the Hazelnut Mix butter, water and yeast
• Mix with an electric beater or a wooden spoon until the mixture is soft and smooth
• Pour the mixture into a cake tin that you have greased with butter and bake at 180ºC (356ºF) for approximately 25-30 minutes
• Take the cake out of the oven and dust it with icing sugar

Ingredients: White Wheat Flour, sugar, rice flour, dried cocoa %5, raising agents: diphosphates, sodium carbonates, salt, flavors. May contain soy, sesame seeds and milk. Store in a cool, dry place. 

Fresh Ingredients to add: 150 ml milk, 125 g of butter, 3 eggs.

• Put the Chocolate Cake Mix pack in a bowl and add the eggs (one at a time)
• the soft butter and the milk (for optimum results, all ingredients should be at room temperature).
• Mix with an electric mixer until the mixture is soft and smooth (it should take approximately three minutes).
• Pour the mixture into a cake tin that you have greased with butter or lined with baking paper (the ideal diameter is 20-22 cm).
• Bake in the center of a preheated oven at 180°C for approximately 45-50 minutes, until the surface is nicely browned.
• The baking times may vary by up to 5-10 minutes, depending no the oven used. To check whether the cake is done, stick a toothpick in the centere.
• If it is dry when you pull it out, the cake is properly cooked.
• Take the cake out of the oven, leave it to cool, remove it from the tin and dust it with icing sugar.
• To make the cake even more appetizing, fill it with custard, apricot jam (or other jam if you prefer) or chocolate cream. 

• 300g of dark chocolate, 150g of sugar, 150ml of water.
• Melt sugar with water,
• Add chocolate cut into pieces and melt mixing.
• Leave it cool and pour the frosting on the cake using a spatula.