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Giant Pasticciotto Recipe

Giant Pasticciotto

Giant Pasticciotto: how to transform the Apulian dessert into a mouth-watering cake!

The pasticciotto cake is a real pleasure and preparing it at home is very easy!


For the dough:
300g of 00 flour
2 eggs
80g of sugar
100g of butter
1 teaspoon baking powder for desserts
½ teaspoon vanilla extract

For the cream:
2 yolks
80g of sugar
50g of corn starch
600ml of milk
½ teaspoon vanilla extract
Black cherry in syrup
Powdered sugar


Combine the flour with the sugar, salt, baking powder for desserts, butter, vanilla extract, eggs and mix. Wrap the cling film around the dough and place in the fridge for 30 minutes.
To prepare the cream: Cook the milk with the sugar, corn starch, vanilla extract and egg yolks. Stir over the heat until it becomes creamy.
Distribute 2/3 of the dough in the pan over the entire internal surface. Pour the cream, distribute the cherries and cover with the remaining dough. Close the edges well, brush with butter and sprinkle with sugar. Bake in the oven at 180° for 30 minutes.
Decorate the cake with icing sugar.

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