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Find out how to make the dessert cake by following the step-by-step instructions and advice. If you liked this recipe, also try the strawberry variant or try the Parisian with hazelnut cream and millefeuille.
How to prepare the dessert cake
Step 1
Prepare the custard: beat the eggs in a thick-bottomed saucepan 1.
Step 2
Add the granulated sugar 2.
Step 3
Mix the ingredients with a whisk 3.
Step 4
Add the sifted flour little by little, stirring constantly with a whisk 4 to avoid lumps.
Step 5
Slowly pour in the boiling milk 5 that you have previously heated on the stove with the peel of an unwaxed lemon.
Step 6
Let the cream cook over a low heat, stirring constantly, until the mixture has the right density 6.
Step 7
Perfume with vanilla extract 7, stir quickly and pour the custard into a low, wide container.
Step 8
Cover with cling film 8 and leave to cool, then leave to cool in the fridge until ready to use.
Step 9
Roll out the puff pastry and place it on a baking tray with all the baking paper 9.
Step 10
Prick the base with the tines of a size 10 fork to prevent it from swelling during cooking.
Step 11
Sprinkle the surface with granulated sugar 11 and place in the hot oven at 180 °C for about 15 minutes.
Step 12
When a golden and slightly caramelized crust has formed, take the dough out of the oven 12.
Step 13
Pour the now cold cream on the base 13.
Step 14
Spread evenly with a spatula, leaving the edges free 14.
Step 15
Cover the filling with the second puff pastry rectangle, already pricked with the tines of a fork 15.
Step 16
Seal the edges well by folding them inwards 16.
Step 17
Sprinkle the cake with more granulated sugar 17 and bake again at 180°C for about 30 minutes.
Step 18
When the baking time is up, take the cake 18 out of the oven and let it cool.
Step 19
Cut into strips about 7-8 cm wide 19.
Step 20
Using a knife with a smooth blade, cut out 20 regular squares.
Step 21
Place the night cake on a serving plate 21, place it on the table and serve.Ingredients
Rectangular puff pastry
2 rolls
Icing sugar
to taste
for the custard
Whole milk
1 l
Icing sugar
160 gr
00 flour
140 gr
Egg
4
Lemon
1
Vanilla extract
1 tablespoon
The dessert cake is a typical dessert of Tuscan home cooking, consisting of two layers of fragrant puff pastry and a rich custard filling. So good that it is an excellent reason to get up in the morning and run to breakfast to start the day on the right foot. Some say the name comes from its welcoming and "cozy" function, just like that of a soft mat at the foot of the bed.
Easy to prepare: to prepare it, all you have to do is roll out the first roll of dough with all the baking paper, prick the base with the tines of a fork, sprinkle the surface with a layer of granulated sugar and bake everything at 180 ° C for about 15 minutes: in this way, the sugar, which caramelizes at high temperatures, will give the bite a crunchy and crumbly base. At this point, fill the rectangle of dough with the homemade custard, cover the filling with the remaining dough, prick it and sprinkle it with more sugar, and put the dessert back in the hot oven for another half hour.
The result is a shortcrust pastry cake with different consistencies that, after a rest period at room temperature, can be cut into cubes and then enjoyed as a snack with a cup of espresso coffee or brought to the table at the end of the meal for a dinner with friends.
The cream squares are excellent both warm and cold from the fridge. They can be placed under the oven grill for a short time just before serving and then served to guests with a scoop of vanilla ice cream or a dollop of whipped cream: yes, indeed. Store in an airtight container in the fridge for a maximum of 2 days. If you want, you can enhance the filling with black cherries in syrup or dark chocolate chips, or replace the classic pastry with one with cocoa or rum.
Depending on your personal taste, you can make the cake higher or pack it in a plum cake mold.
see continued on the next page
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