Tag Archives: pasta frolla

Cenci Cake: jam, fruit, amaretti and chocolate

Recipe 24: This is the second cake i cooked last weekend and for how much I’m sure was good the original recipe, i have made some little change, considering also that some of the ingredients are not available in this country.

Here the original ingredients and the ones i used to make a little Cenci cake: a part from the Pasta frolla that you can make following this recipe, buy 2-3 pears or apple, you will need some marsala, but i have add a bit of other liquor i had at home, some apricot jam, 150gr amaretti then i added also the white of one egg and chocolate in powder.

Wash, peel and cut the pears or the apples in pieces. Let them cook a bit on the fire with some water, while in the meantime you will stretch the pasta frolla, and you will create the base of your cake. Place it in a baking pan on some baking paper, make the base really thin and then create some holes with a fork to avoid the pasta to grow up and create bubbles.


Take off the pear from the fire and drain them from their liquid. Mix to this a bit of liquor and in the meantime place one layer of apricot jam directly on the base of the cake and then add on top the pears.

Whip up one white egg with a mixer and add then to this the pear juice with the liquor and some spoon of apricot jam. In reality the recipe was just requiring at this point to mix the apricot jam with some marsala egg flavored, but i thought that this mix could be equally standing for that.

Place the mix on top of the pears and cover with 150gr of smashed amaretti. Finish the cake with a good quantity of chocolate in powder, but you can just put it in the oven like this and once ready cover it with melted dark chocolate. In UK infact the powder chocolate is not so sweet and i think could be better just the melted chocolate to make it more sweet and delicious.

Put it in a pre-hotted oven at 180-200 degree and after 30-40 minutes, place a thootpick in the pasta to check if ready.

Serve it hot and enjoy!

PS. Mamy ti piace questa torta? diciamo che anche a causa della mancanza di ingredienti ho fatto dei piccoli cambi, ma il binomio pere e cioccolato lo dovevo per forza provare. Comunque anche con le mele non deve essere male! Il probelma maggiore qui e’ la cioccolate: in polvere e’ troppo amara. la prossima volta la rifinisco con il cioccolato colato sopra.

Peaches and amaretti charlotte cake (-11 weeks)

Recipe 25: This weekend I decided to cook 2 cakes following the recipes my mum gave me: one was a cake she tried in an Italian hotel, really good but where I did some changes. The other one instead is a real recipe, that sounds really good also if I don’t remember my mum doing it, but probably i missed that dinner.

Both of these cakes have a pasta frolla base, so I decided to try both in 2 little versions, just hoping one of the 2 was coming out good.

The ingredients for a little peaches Charlotte cake are for the pasta frolla: 150 gr. flour– 75 gr. butter – 75 gr. sugar – 1 egg yolk – a pinch of salt. For the filling:   100 gr. amaretti  – 75 gr. grated almonds – 2 eggs – 2 spoons of sugar – 2spoons of milk, 300/400 gr peaches in syrup.

Start preparing the pasta frolla following these instructions. Then place it in the fridge for half an hour and in the meantime prepare the baking pan. You can place some butter and flour in it, or just some baking paper as in the picture, to avoid the cake to stick.

Then stretch the pasta and create a circle that will be the base of the cake. Have to be really thin. Place it in the pan and create some holes all around with a fork to let the air goes out while cooking in the oven.

Put the crashed amaretti in the cake with the grated almonds too. Then add the peaches’ slices.

In another container mix 2 egg yolks with the sugar, the milk and the 2 egg whites wiped up. Pour all this mix on the peaches and place  the cake in the oven already hot, at around 180 degree for 45 minutes.

When the top will become a bit dark, take out the cake and try with a toothpick if the pasta is cooked. If this will come up dry the cake it’s ready.

Then serve it hot also with some icing sugar on top if you like.

PS. Mamy nonostante non abbia mai provato la tua, a me la mia versione e’ piaciuta molto! L’amaretto con le pesche mordite e le mandorle sta benissimo!

Torta della nonna – grandma’s cake (- 14 week)

Recipe 33: That is not just a name I gave to this recipe, but it’s the real name! The grandma’s cake in Italy is this specific kind of Crostata made with pine nuts and it has a totally different taste form the one with fresh fruit that i use to do.

I made this cake for an italian dinner i had in these days and everyone was super happy! It finished in no time :)! So here i give you the recipe. Made it because it will be a success!

For the pasta frolla at the base you can just use this recipe. Then for the cream you can use my normal recipe, but this time i added 1 egg yolk more and lemon zest instead of the vanilla pod, so: 5 egg yolks, 500ml of milks, 150gr of sugar, 30gr of flour, a pinc of salt, 1 full lemon zest and a packet of pine nuts.

So after you made the ball of pasta frolla, place this in the fridge for half an hour and start to do the cream. Put the milk on the fire with inside the zest of a full lemon. When boiling, take it off from the fire and leave it in a side.

In another pan Put the egg yolks and the sugar. Mix well until obtain a yellow cream and then add the flour mixing (trying to avoid any clot) and a pinch of salt. Now put it o the fire and mixing, add the warm milk little by little, of course with out the lemon zest.

Now you just need to mix, always on a low fire, until the cream takes a good consistency and start to boil a bit. At this point turn off the fire and let it cool down.

Use this time to make the base of the cake: take the frolla from the fridge and start to roll it until quite thin. Place it in a baking pan already covered with some butter and flour first. Once the base is done and ready to be filled with the cream don’t forget to do some all in all the pasta with a fork. In this way the pasta cooking won’t create bubbles.

Now add the cream and then all the line nuts on top until totally covered. Placed in an oven already hot, at around 180 degree for 50 minutes. You will see is ready when the pasta around will be quite colored, but try to put a teeth pick in it just to be sure inside is dry.

Final touch is some iced sugar to put on top before to serve it! Buon appetito!

PS. Mamy sto diventando un drago con tutte queste similcrostate e la tua crema! Ogni volta migliore. Per la torta della nonna ho finalmente anche provato la versione con le scorze di limone, e nonostante all’inizio pensassi che i limoni qui non avessero abbastanza sapore, invece alla fine e’ venuta prefetta!

And after the cream… Crostata di frutta!

crostata 1

Recipe 130: This is one of the most classic cakes in Italy. It’s the one that almost every grandmother can make and it’s always good, any kind of filling you will choose. It’s normally more famous the jam crostata, or crostata con la marmellata, but it’s also very well known this recipe with cream and fruit.

Now I will tell you how you can prepare it from the base.

Crostata 2

The ingredients for the “Pasta Frolla” (the base of the cake) are: 300gr flour – 150gr sugar – 150 gr butter (very cold) – a pinch of salt – 2 egg yolks – a bit of milk. For the ” Crema Pasticcera” or cream, please have a look here.

Then, to finish the cake, you will just need some fresh fruit. I used: 1 box of strawberries, 2 kiwis, 1 box of blueberries and then you could cover the cake with a bit of gelatin to make it more compact, but i didn’t use it and it was good anyway.

crostata 3

Let’s start from the pasta frolla mixing the flour, sugar, the pinch of salt, and the butter cut in pieces. Knead until the ingredients reach the consistency of the second series of pictures and then add the 2 egg yolks. At this point you will need to create an homogeneous dough so that you will be able to make a ball. The color have to be a very warm yellow and no clots have to be in the pasta. Add a bit of milk to help you to create the ball if the ingredients are too divided or flour if the dough it’s too sticky. After put it in the fridge for at least half an hour.

Crostata 3

Then prepare a baking pan with baking paper or just with butter and flour all around. Roll out the dough and put it in the pan, making sure is going to be quite thin everywhere. Just the border can be a bit thick. At this point make little holes in the pasta, because the base need to “breath” in the oven. I normally use a fork for these. If you don’t do so, the base will grow or will create bubbles. Put in the hot oven at 180 degree for at least half an hour. When you take it out the base have to be brownish but especially quite hard and dry.

At this point you can just add the crema pasticcera and the fruits cut in pieces. If you want, you can than add the gelatin too.

Buon appetito!

crostata 5

PS: Mamy guarda che bella che mi e’ venuta!!! ti piace? Pero’ che casino spiegare come fare la pasta frolla in inglese! Poi ho avuto un po’ di problemi a trovare della gelatina da metterci sopra. L’unica che ho visto diceva che ci voleva mezz’ora per prepararla… insomma alla fine c’ho rinunciato, ma era buonissima uguale anche se un po’ meno ferma.