Classic Pasticciotto Cake
Category: Desserts
Servings: 8
This Classic Pasticciotto Cake is a beloved Italian dessert that combines a delicate, buttery shortcrust pastry with a smooth, creamy custard filling. Perfect for special occasions or simply as a delicious treat, this cake brings together rich flavors and textures that will leave everyone asking for more. Follow these detailed instructions to make this timeless dessert at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour (all-purpose) | 250g |
| Lard | 125g |
| Egg Yolks | 2 |
| Sugar | 100g |
| Fine Salt | 1 pinch |
| Vanilla Bean | ½ |
| Whole Milk | 300g |
| Additional Egg Yolks | 3 |
| Additional Sugar | 100g |
| Additional 00 Flour | 40g |
| Additional Vanilla Bean | ½ |
| Maraschino Cherries (or Candied Cherries) | 14 |
| Extra Whole Milk | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 330 kcal |
| Fat | 18g |
| Carbohydrates | 40g |
| Protein | 4g |
| Fiber | 1g |
| Sugar | 20g |
Instructions
1. Preparing the Shortcrust Pastry (Pasta Frolla)
Begin by preparing the shortcrust pastry, which forms the base of your Pasticciotto. On a clean work surface, sift the flour into a mound. Create a well in the center of the flour and add the sugar, a pinch of salt, the seeds scraped from the half vanilla pod, and the two egg yolks. Using your hands, gently incorporate the ingredients into the flour, working from the center outward.
Once the mixture starts coming together, knead the dough lightly until it becomes smooth and homogeneous. Shape the dough into a ball and wrap it in plastic wrap. Place the wrapped dough in the fridge for at least 30 minutes to allow it to rest and firm up.
2. Preparing the Custard Cream (Crema Pasticcera)
While the dough is resting, prepare the creamy filling. Pour the milk into a saucepan along with the remaining vanilla pod (cut it open to release the seeds). Heat the milk over medium heat until it is almost at a boil, stirring occasionally to prevent the milk from burning.
In a separate bowl, whisk together the three egg yolks, sugar, and 40g of flour. Beat until smooth and slightly frothy. Once the milk reaches the desired temperature, remove it from the heat and slowly pour it into the egg mixture while whisking constantly. This step helps prevent the eggs from scrambling.
Return the mixture to the saucepan and place it back on the heat over low. Stir continuously with a whisk for a few minutes until the custard thickens. Once the custard is thick and velvety, transfer it to a bowl. Remove the vanilla pod and cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Allow the custard to cool to room temperature.
3. Assembling the Pasticciotto
Now that both the dough and custard are ready, it’s time to assemble the cake. Begin by rolling out the shortcrust pastry on a lightly floured surface. Roll the dough into a disk large enough to line a round 20 cm (8-inch) cake pan. Carefully press the dough into the pan, ensuring it covers the bottom and sides evenly. If there is any excess dough hanging over the edges, trim it with a knife.
Once the pan is lined with dough, pour the prepared custard cream into the pastry shell. Spread it out evenly.
4. Adding the Maraschino Cherries
Place the maraschino cherries (or candied cherries) on top of the custard filling. Space them evenly so that each slice of cake will have a cherry in it. These cherries add a beautiful burst of color and a touch of sweetness to the cake.
5. Adding the Top Layer of Dough
Roll out the remaining dough into a disk that is approximately 18 cm in diameter and about 3 mm thick. Carefully place this dough disk on top of the custard and cherries. Gently fold the edges of the bottom dough over the top, sealing the layers together with your fingers. This will create a beautiful, sealed edge.
6. Baking the Cake
Preheat the oven to 180°C (350°F). Once the cake is assembled, place it in the oven and bake for about 30-35 minutes, or until the top is golden brown and the pastry is cooked through. The scent of vanilla and buttery pastry will fill your kitchen, signaling that it’s almost ready!
7. Cooling and Serving
Remove the pasticciotto from the oven and let it cool in the pan for about 10 minutes. Afterward, carefully transfer it to a wire rack to cool completely. Once cooled, cut the cake into 8 equal slices, ensuring that each piece has a piece of the maraschino cherry.
Serve the pasticciotto at room temperature for the best texture and flavor. It pairs wonderfully with a cup of espresso or a glass of dessert wine.
Tips and Variations
- Vanilla Substitute: If you can’t find a vanilla pod, you can substitute it with 1-2 teaspoons of pure vanilla extract.
- Custard Variation: For an extra creamy custard, add a tablespoon of unsalted butter to the custard just before it finishes cooking. Stir until smooth and glossy.
- Fruit Variations: Instead of maraschino cherries, you can use other fruits such as raspberries or figs for a unique twist.
- Dough Tips: Be sure not to overwork the dough. This helps keep it light and flaky. If the dough becomes too soft while rolling it out, return it to the fridge for 10 minutes to firm up.
Enjoy your Classic Pasticciotto Cake! It’s the perfect dessert for any occasion, from family gatherings to elegant dinner parties. With its buttery pastry and luscious custard filling, it’s sure to become a family favorite.
