I don’t remember a Sunday lunch with the grandmothers without the dessert at the end!
This is without doubt a MUST for cakes in Tuscany. The simplicity of the crust with the cream inside make it the perfect cake for any occasion. Birthdays, parties, breakfasts, and especially… every Sunday lunches.
You will love it, because of its extraordinary simplicity of ingredients!
Grandma is always grandma!
Irene
The recipe is for 2 medium sized cakes.
An advice that we can give you, always prepare the cake the day before.
Resting it in the fridge after cooking adds that touch of pastry you will appreciate to the consistency and the flavor!
AuthorToscane DI GustoCategoryCakes, Tuscan Tradition RecipesDifficultyAdvanced
Heat the milk and remove it from the heat before it reaches the boiling point.
Work the yolks with the electric whisk, at least 10 minutes, together with the sugar and the flour until obtaining a very thick and creamy mixture.
Pour the milk into the mixture and then put everything to cook on low heat, turning slowly until your cream has thickened.
Remove from the heat and let cool.
Whip the sugar with the eggs, then adding the butter that you have previously melted in a water bath and in the meantime a little cooled.
Add the flour and baking powder to obtain a soft dough with the right consistency that can be worked by hand.
Let this dough rest, covered with a transparent film, for 40 minutes in the refrigerator.
Prendete metà dell'impasto per fare una torta di medie dimensioni.
Di questa metà di pasta utilizzatene 3/5 per fare la base e lasciate da parte 2/% per la copertura.
Stendete bene la pasta alla base e ai lati della tortiera ed infornate per 10 minuti nel forno a 180°.
Dopo questo tempo, togliete dal forno e riempite con la crema.
Poi coprite con la restante parte di pasta che avrete steso a forma circolare per coprire tutta la tortiera, aggiungete sopra le mandorle ed infornate ancora per una mezz'ora circa, fino a che non diventerà leggermente dorata sopra.
Spolverate di zucchero a velo prima di servire
Ingredients
Directions
Heat the milk and remove it from the heat before it reaches the boiling point.
Work the yolks with the electric whisk, at least 10 minutes, together with the sugar and the flour until obtaining a very thick and creamy mixture.
Pour the milk into the mixture and then put everything to cook on low heat, turning slowly until your cream has thickened.
Remove from the heat and let cool.
Whip the sugar with the eggs, then adding the butter that you have previously melted in a water bath and in the meantime a little cooled.
Add the flour and baking powder to obtain a soft dough with the right consistency that can be worked by hand.
Let this dough rest, covered with a transparent film, for 40 minutes in the refrigerator.
Prendete metà dell'impasto per fare una torta di medie dimensioni.
Di questa metà di pasta utilizzatene 3/5 per fare la base e lasciate da parte 2/% per la copertura.
Stendete bene la pasta alla base e ai lati della tortiera ed infornate per 10 minuti nel forno a 180°.
Dopo questo tempo, togliete dal forno e riempite con la crema.
Poi coprite con la restante parte di pasta che avrete steso a forma circolare per coprire tutta la tortiera, aggiungete sopra le mandorle ed infornate ancora per una mezz'ora circa, fino a che non diventerà leggermente dorata sopra.
Spolverate di zucchero a velo prima di servire