Tuduu
Pasticciotto Cake

Pasticciotto Cake

@rebornformthesun

A delicious pasticciotto cake with oil-based shortcrust pastry and custard.

Difficulty: Medium
Cooking: 50 min
Preparation: 40 min
Country: Italia

Ingredients

No. Servings
  • All-purpose flour220g
  • Chestnut flour (molino zanone)130g
  • Egg yolks96ml
  • Butter240g
  • Sugar240g
  • Baking powder (pane e angeli)16g
  • Salt3g
  • Grated zest of 1 lemonto taste
  • Milk1l
  • Eggs3
  • Packet of vanillinto taste
  • All-purpose flour250g

Preparation

  1. STEP 1 OF 4

    Prepare the custard and let it cool.

  2. STEP 2 OF 4

    Prepare the shortcrust pastry by mixing all the ingredients and rolling it out to a thickness of 3.5 mm.

  3. 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.

  4. 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

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    7.68g·14%
  • Carbohydrates
    33.01g·59%
  • Fats
    14.65g·26%
  • Fibers
    1.04g·2%