Lottie Lomme
I made Italian cakes for cafe Fausto in Schoonhoven for over two years. People sometimes ask me about the recipes and I'm willing to give them! Below is a list of my 10 most made Italian pies, with a link where you can find the recipe.
1. Crostata alla marmellata
As there are cycling classics, there are also cake classics. This is the Italian number 1.
View the recipe at This is Italy
2. Crostata mandorle amaretti
A recipe from Sarena Solaria on Italy website Ciao tutti. almonds are almonds, amaretti the somewhat bitter biscuits.
3. Pastiera
I'm using a slightly different recipe from Sarena Solari, but this variation will be fine too. The pastiera is an Italian cake with a distinct taste due to the combination of ricotta, sugared fruit and orange blossom water. It is traditionally eaten at Easter.
4. Torta Paradise
With whipped cream mascarpone filling. I make the filling by whipping cream with klopfix and sugar and then mixing in mascarpone. I cut the cake in half and with a piping bag I fill the middle and the top with the mixture. Fruit for garnish finishes it off. I've also heard: an Italian cream pie.
View the recipe on The Spiced Life
5. Torta Santa Pollastra
My acquaintance Marina Bigazzi got the recipe for this Christmas cake from her grandmother in Tuscany. I translated it and distributed the recipe in the Netherlands!
View the recipe at This is Italy
6. Crostata al limone
The author of this recipe is Elisabetta Cascino. I got to know her during my studies in Bologna. You can find the recipe below.
Dough ingredients: 200 flour, 100 cornflour, 100 sugar, 150 butter, 2 egg yolks, 1 whole egg, zest of half a lemon, sachet of vanilla sugar and a pinch of salt.
Lemon cream ingredients: 4 egg yolks, 175 gram sugar, 400 ml milk, 75 ml lemon juice, 40 gram cornflour, zest of 1 lemon.
Berdough method: First mix flour, cornflour, sugar and salt. Then fold in the butter and crumble. Then add the beaten eggs and knead into a ball. Let rest for half an hour in the fridge in foil.
Preparation method lemon cream: Put the milk with the lemon zest in a saucepan and heat it until it just stops boiling. Meanwhile, beat the egg yolks with the sugar and cornflour.
You have to mix the two, go back in the saucepan and heat well over a low heat. After 5 to 10 minutes the cream is thicker. Then add lemon juice, heat for an additional 2 minutes.
Pour the cream into a glass jar or baking dish and cover with transparent foil and let it cool. (foil may be in contact with cream).
Then put 2/3 of the dough in a pie crust, put the lemon cream on top and on top, in strips, the remaining dough.
The cake goes in the oven for 40 minutes at 170 degrees.
7. Torta della nonna
I used the recipe from Sarena Solari's book myself, but it won't be much different.
View the recipe on Francesca Kookt
8. Crostata with rhubarb
(own recipe)
For this I make a classic crostata base with 300 flour, 175 butter and 125 sugar and a pinch of salt. I mix this and then I add 3 more egg yolks. I mix again and then knead it by hand into a ball. I wrap it in foil and put it in the fridge.
I cut the 2 stalks of rhubarb into small pieces and mix with two tablespoons of sugar. Then I mix three eggs with half a cup of sugar in a bowl. I whip this until foamy and then I add some flour and cornstarch that absorb the moisture released from the rhubarb. I also add some crème frache. I then fold in the rhubarb with sugar. I then put the dough in a springform pan, making sure that the edges stand up a bit, so that the filling can fit in nicely.
Then I pour in the filling and with a fork I put the rhubarb in it neatly, so that you also get a nice, even cake. The cake goes in the oven at 40 degrees for 180 minutes.
9. Italian Cheesecake Crostata with Mascarpone and Peach
(own recipe)
For this I make a classic crostata base with 300 flour, 175 butter and 125 sugar and a pinch of salt. I mix this and then I add 3 more egg yolks. I mix again and then knead it by hand into a ball. I wrap it in foil and put it in the fridge.
Then (half an hour later) you put the dough in a springform and make a raised edge. (a baking paper is always +1). You bake this dough, without the filling, in the oven for 25 minutes or so. You then let this bottom cool down.
Then I make the filling. I mix a container (500 ml) of whipped cream with 400 grams of mascarpone and four tablespoons of sugar. I put a few leaves of gelatin (7 or so) in some water to soak. Then I use the juice from the canned peaches to dissolve the gelatin. You then have to heat the peach juice so that the gelatin dissolves in it.
When the gelatin has dissolved in it, let it cool again until the juice is lukewarm. You can then whisk it into the whipped cream mascarpone mixture, little by little, very slowly. Cut the canned peaches into nice wedges and place on the baked dough base, also save two peach halves for garnish later. The cheese-whipped cream mixture can be poured over it. Now the cake has to set in the fridge.
When the cake has set, the pieces of peach can still be added and: Ecco! Torta pronta!
10. The Whole Wheat Crostata
I got this recipe for an Italian cake from my friend Federica.
Ingredients: 125 sugar, 1 egg, 75 grams butter, 75 grams full fat yogurt, baking powder, pinch of salt, 300 grams whole wheat flour, jam.
First mix the egg with the sugar and then add the rest of the ingredients (except the jam. Mix it into a ball and put it in the fridge to rest for a while.
Put 2/3 of the dough on a pie crust and spread half a jar of jam of your choice on it. Roll out the 1/3 remaining dough and cut strips on top. The crostata goes in the oven for 30 minutes at 180 degrees.
Other Italian cakes
Oh, and number 11 is actually: the lemon polenta cake by Nigella Lawson. Oh, and then I forget the fig crostata with frangipane which I made for my sister's wedding party… I could go on and on… Italian cakes are so delicious!
Leave the link below to your favorite Italian pie recipe?
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