Recipe: Moreno Cedroni from A Taste of the Marche Photo: Janez Pukšič         For 10 servings Pound cake: 10 ½ oz  (300 g) all-purpose flour 10 ½ oz  (300 g) granulated sugar 4 ½ oz  (130 g) unsalted butter 3 eggs 1 envelope vanilla-infused baking powder Milk Chocolate Cream: 1 lb (500 g) milk chocolate ¾ cup (2 dl)  whole milk 3 oz  (80 ml) Cointreau Vanilla Sauce: 2 cups (5 dl) whole milk 4 ¼ oz  (120 g) granulated sugar 5 egg yolks 1 vanilla bean 1-2 Acqualagna white truffles Pound cake: Butter and flour a ring-shaped baking pan. In a standing mixer beat the eggs with the sugar until light. Add the softened butter and continue  beating until the mixture is frothy. Incorporate the flour (sifted together with the baking powder) and blend well. Transfer to the prepared  pan and bake in a preheated 338°F (170°C) oven for 35 minutes.