PASTICCIOTTO CRUMBLE CAKE (SBRICIOLATA PASTICCIOTTO)

Sbriciolata pasticciotto (Pasticciotto Crumble Cake) is a mouthwatering, crumbly cake that hides a creamy and surprising filling.

Inspired by the famous Salento dessert, it is an original recipe for dessert or a superlative coffee break.

Why Love This Dessert?

• Unique Texture: Combines the crunch of a crumbly crust with the silky smoothness of custard.
• Classic Italian Inspiration: Captures the essence of the iconic Pasticciotto with a modern twist.
• Perfect for Any Occasion: Whether for gatherings or quiet indulgence, this cake is versatile and memorable.

Cooking Time

• Preparation Time: 40 minutes
• Cooking Time: 45 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours 25 minutes

Servings

• Makes: 6 servings

Ingredients

For the Shortcrust Pastry:

• 7 tbsp (1 stick) cold butter, cubed
• 2 eggs
• 3 1/3 cups (400 g) all-purpose flour
• 1 tsp vanilla extract
• 2 tsp baking powder

For the Filling:

• 1/2 cup (100 g) sugar
• 4 egg yolks
• 1/3 cup (40 g) cornstarch
• 2 3/4 cups (650 ml) milk
• Zest of 1 lemon
• 3/4 cup (150 g) black cherries in syrup, well-drained

Step-by-Step Method

Prepare the Custard Filling:

1. Heat the Milk: In a small saucepan, heat the milk with the lemon zest until just before boiling. Remove from heat and strain to remove the zest.
2. Mix the Yolks: In another saucepan, whisk together the egg yolks and sugar until smooth. Add the sifted cornstarch and mix well.
3. Combine and Cook: Gradually pour the strained milk into the yolk mixture, whisking constantly. Return to heat and cook over medium heat, stirring, until thickened. Use a pastry thermometer to monitor the temperature, ensuring it does not exceed 82°C (180°F) to avoid curdling.
4. Cool: Once thickened, transfer the custard to a bowl, cover with plastic wrap in contact with the surface to prevent a skin from forming, and let it cool completely.

Prepare the Shortcrust Pastry:

1. Mix Ingredients: In a mixer with the paddle attachment or food processor, combine cold butter and sugar at low speed. Add eggs and vanilla, followed by flour and baking powder.
2. Create the Crumbs: Mix just until the dough forms coarse crumbs. Avoid overmixing. Refrigerate for 30 minutes.

Assemble the Cake:

1. Prepare the Pan: Grease and flour a 9-inch circular mold. Use just over half of the crumb mixture to cover the base and create a 1.2-inch rim along the sides. Press down firmly to seal.
2. Add the Filling: Spread the cooled custard over the base, then scatter the drained black cherries evenly on top.
3. Top with Crumbs: Sprinkle the remaining crumb mixture over the filling, ensuring even coverage without compacting.

Bake:

1. Preheat Oven: Set the oven to 350°F (180°C).
2. Bake: Bake for 40-45 minutes until golden brown. Let cool completely before unmolding.

Serve:

1. Chill in the refrigerator before serving. Slice and enjoy with a dusting of powdered sugar if desired.

Tips & Suggestions

• Black Cherry Alternatives: Swap cherries for other fruits like blueberries or raspberries for a unique twist.
• Make Ahead: Prepare the custard a day in advance for convenience.
• Storage: Keep in an airtight container in the refrigerator for up to 3 days.

Nutritional Facts (Per Serving)

Enjoy the indulgence of Sbriciolata Pasticciotto, a dessert that brings a taste of Salento’s rich culinary heritage to your table. Buon appetito! 🍒

Pasticciotto Crumble Cake (Sbriciolata Pasticciotto) Recipe

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 45 minutes mins

Cooling Time 1 hour hr

Servings 6

Calories 450 kcal

Ingredients

  

For the Shortcrust Pastry:

• 7 tbsp 1 stick cold butter, cubed
• 2 eggs
• 3 1/3 cups 400 g all-purpose flour
• 1 tsp vanilla extract
• 2 tsp baking powder

For the Filling:

• 1/2 cup 100 g sugar
• 4 egg yolks
• 1/3 cup 40 g cornstarch
• 2 3/4 cups 650 ml milk
• Zest of 1 lemon
• 3/4 cup 150 g black cherries in syrup, well-drained

Instructions

 

Prepare the Custard Filling:

• Heat the Milk: In a small saucepan, heat the milk with the lemon zest until just before boiling. Remove from heat and strain to remove the zest.
• Mix the Yolks: In another saucepan, whisk together the egg yolks and sugar until smooth. Add the sifted cornstarch and mix well.
• Combine and Cook: Gradually pour the strained milk into the yolk mixture, whisking constantly. Return to heat and cook over medium heat, stirring, until thickened. Use a pastry thermometer to monitor the temperature, ensuring it does not exceed 82°C (180°F) to avoid curdling.
• Cool: Once thickened, transfer the custard to a bowl, cover with plastic wrap in contact with the surface to prevent a skin from forming, and let it cool completely.

Prepare the Shortcrust Pastry:

• Mix Ingredients: In a mixer with the paddle attachment or food processor, combine cold butter and sugar at low speed. Add eggs and vanilla, followed by flour and baking powder.
• Create the Crumbs: Mix just until the dough forms coarse crumbs. Avoid overmixing. Refrigerate for 30 minutes.

Assemble the Cake:

• Prepare the Pan: Grease and flour a 9-inch circular mold. Use just over half of the crumb mixture to cover the base and create a 1.2-inch rim along the sides. Press down firmly to seal.
• Add the Filling: Spread the cooled custard over the base, then scatter the drained black cherries evenly on top.
• Top with Crumbs: Sprinkle the remaining crumb mixture over the filling, ensuring even coverage without compacting.

Bake:

• Preheat Oven: Set the oven to 350°F (180°C).
• Bake: Bake for 40-45 minutes until golden brown. Let cool completely before unmolding.

Serve:

• Chill in the refrigerator before serving. Slice and enjoy with a dusting of powdered sugar if desired.