venerdì 18 maggio 2012


(This recipe By Nuxia )
One of the most popular cakes in Italy. I suggest one of my versions.
500g shortcrust pastry (for cakes and pies)
3 egg yolks
3 lemons
200 ml of fresh milk
100 g of sugar
2 tablespoons of flour
A bag of pine nuts

Prepare the custard: In a saucepan, bring just the yolks beaten with sugar, and flour.Mix well should be a smooth cream. Enter a short time the milk and mix again. Turn on the heat and bring the cream to a boil stirring constantly. let it cool. Roll out the dough into two disks. With a cover mold, remembering to both disks Prick dough with a fork. Take the cream and add to it, a bag of pine nuts (100g) and mix well.Pour the cream into the stampo.Ricoprire with the second disk of dough and seal the edges well so that cooking does not spill into the cream. Bake at 200 ° C - 400 F, for 40 to 50 minutes.Recipe of 2012/01/13

Nessun commento:

Posta un commento