Name: Pasticciotto Cake
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8
Cuisine: Italia
Ingredients: 220 g all-purpose flour; 130 g chestnut flour (Molino Zanone); 96 ml egg yolks; 240 g butter; 240 g sugar; 16 g baking powder (Pane e Angeli); 3 g salt; to taste Grated zest of 1 lemon; 1 l milk; 3 eggs; to taste Packet of vanillin; 250 g All-purpose flour

Preparation

STEP 1 OF 4
Prepare the custard and let it cool.
STEP 2 OF 4
Prepare the shortcrust pastry by mixing all the ingredients and rolling it out to a thickness of 3.5 mm.
STEP 3 OF 4
Place a portion of the shortcrust pastry in a cake tin, pour in the custard, and cover with the second portion of shortcrust pastry.
STEP 4 OF 4
Bake in a preheated static oven at 150°C for 15 minutes and then for another 2 minutes with the oven off to give it a golden color.

Suggestions

Bimby

General Information

Storage notes

In the refrigerator

More information

The shortcrust pastry can be frozen for about 1 month wrapped in cling film, then thawed and left to rest at room temperature for an hour before working with it.

Origin

Italia, Puglia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	288.29
Carbohydrates (g)	33.01
of which Sugars (g)	16.29
Fat (g)	14.65
of which Saturates (g)	8
Protein (g)	7.68
Fiber (g)	1.04
Sale (g)	0.22