Italian Pie Recipe

To feel what dolce vita is on your own skin, you do not need to fly to sunny Italy - just pour a glass of refreshing prosecco and bake a traditional Italian crostata - an open sweet cake from sand dough. Italian grandmothers feed their beloved children and grandchildren, and skilled pastry chefs treat them in coffee shops and restaurants. To bake grout at home, especially when outside the window frost and slush - a complete pleasure!



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"Site" You will learn how to prepare the sensational Italian Torta della nonna (grandmother's cake) according to a simplified recipe. Italian Crostata with custard - a sweet treat, without which noisy Neapolitan coffee drinking can not do!

Italian cake Ingredients for dough

• 2 egg yolks
• 100g powdered sugar
• 1 tbsp lemon peel
• 100g butter
• 200g flour
• 1 chip salt

Cream ingredients

• 4 egg yolks
• 40g cornstarch
• 130g sugar
• 500 ml of milk
• 100g pine nuts
• 1 tbsp lemon peel

Preparation

1. It is most convenient to cook dough in the kitchen combine. Pour flour into the mixer bowl, add chilled butter, yolks, lemon peel, a pinch of salt and powdered sugar. Grind all the ingredients to a wet crumb.
   
   
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2. Put the contents of the mixer on the table and quickly collect in a dense ball. Wrap the resulting dough with food film and send it to the refrigerator for 30 minutes.
   
   
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3. Take the dough out of the refrigerator, cut it 2/3, roll into the formation and lay out in a round shape with low sides (the shape of 24 cm in diameter is ideal), after lubricating it with butter and sprinkling with flour. Prick the cakes with a fork, and wrap the remaining dough with film and hide in the refrigerator.
   
   
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4. On top of the dough in the form, lay a sheet of foil or baking paper, fill with dry beans or other weighting agent and send to the oven heated to 190 degrees for 15 minutes. Take the finished cake out of the oven, remove the leaf with beans and cool it.
   
   
   
5. While the sand cake is cooling, prepare the cream. In the pan pour the milk and add the peel of half the lemon (cut). Put it on the fire to boil. In a separate vessel, beat the yolks with sugar, add starch and mix thoroughly so that there are no lumps.
   
   
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6. From the pan with milk extract the zest, 1 ladle of hot milk add to the egg mixture and gently stir so that the eggs do not curl. Pour the egg mixture into a pan of milk and boil the cream over medium heat until thickened, stirring constantly. The finished cream (without lumps!) put in a bowl, cover with film and cool.
   
   
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7. In the chilled cream, add pine nuts (1 tbsp. l. leave for decoration), stir and distribute the cream over the sand crust. Remains of the dough roll in a thin layer, cut stripes and lay over the cream with a curly grille. Sprinkle the remaining nuts.
   
   
   
8. Bake in the oven heated to 180 degrees for about 20 minutes. Refrigerate the finished crop and then take it out of the form. By the way, so that the extraction of the cake from the form does not turn into a nightmare, you can cover the shape with parchment paper before baking the cake, and then extract the dessert along with the paper, pulling the edges.
   
   
   
9. Send the cake for 1-2 hours in the refrigerator and serve chilled, sprinkled with powdered sugar. Enjoy your tea!
   
   
   

You can cook. sandcakeOr you can, for example, with any jam to your taste: apricot, cherry, plum and even orange. But the tender dough, in which the sweet filling of Italian pie is framed, is indispensable. You can tell for hours how delicious this cake is, or you can cook three!

If you decide to bake a cake according to our recipe (and you definitely will not resist!), do not forget to share with us photos of your pastry masterpieces. And if you do not drink souls in custard, take note of the recipe for bugatz - a traditional Greek cake with custard.