Saturday, July 20 2024

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.


 

 

SERVINGS:6

INGREDIENTS:

For the Shortcrust Pastry:

  • 1 stick (7 tbsp) of cold butter
  • 2 eggs
  • 3 1/3 cups of all purpose flour
  • 1 tsp of vanilla extract
  • 2 tsp of baking powder

 

For the Filling:

  • 1/2 cup of sugar
  • 4 egg yolks
  • 1/3 cup of cornstarch
  • 2 3/4 cups of milk
  • zest of 1 lemon
  • 3/4 cup of black cherries in syrup

 

METHOD:

It is advisable to prepare the cream with a pastry thermometer to monitor its temperature.

The correct cooking temperature for custard is 84-85°C (183-185°F), but because it continues to cook even after being removed from the heat, it is advisable to remove it before it exceeds 82°C (180°F).

This will result in a smooth custard free of unpleasant hints of cooked egg.

 

To prepare the sbriciolata pasticciotto, start with the cream: while you heat the milk with the lemon zest (taken with a potato peeler) in a small saucepan, in a second saucepan mix the egg yolks with the caster sugar using a whisk.

Add the sifted cornstarch and stir.

When the milk has come close to boiling, strain it and add it in a trickle to the saucepan with the yolks, stirring continuously.

Place on the heat and while continuing to stir simmer for 3-4 minutes, checking with a thermometer the temperature of the mixture, which should not exceed 82°C (180 F).

When 82°C (180 F) is reached, turn off the heat, transfer the cream to a bowl and cover with food film placed on contact.

Allow to cool completely.

Now prepare the shortcrust pastry: in the bowl of the planetary mixer (or alternatively in a food processor with metal blades and in this case proceeding by pulse) collect the cold cubed butter together with the sugar and process at low speed with the leaf whisk.

Combine eggs and mix quickly, add vanilla extract, flour and baking powder.

Knead just enough to make a crumbly mixture.

Let it rest in the refrigerator for 30 minutes.

Grease and flour a circular mold 9 inches in diameter and place a little more than half of the crumb mixture on the base, compacting it until it covers the base and about 1.2 inches on the sides.

Press down with your hands to seal the crumbs and avoid leaving gaps.

Spread the custard, now at room temperature, over the base.

Then add the well-drained black cherries.

Top with the remaining mixture crumbs and bake in the oven, already hot at 350 F, for about 40-45 minutes.

Let cool completely and store in the refrigerator until ready to serve.

Buon appetito!!

 

 

 

 

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