La Mozzarella In Carrozza

Grandmother's cake

La Mozzarella In Carrozza - Grandmother's cake
Grandma’s cake, the Italian cake made with a crumbly pastry filled with a light and delicate custard cream, simply good and delicious.

Yields: 1   Prep: 30Min ~ Cooking Time: 35Min   Diff: Difficult
- For the dough
- 400g All purpose flour
- 5g Baking powder
- Zest of 1/2 lemon, grated
- Pinch of Salt
- 70g Cold Butter
- 60ml Vegetable oil
- 100g Sugar
- 2 Eggs
- 30g Pine nuts
- For the custard cream
- 450ml Milk
- 50ml Heavy cream
- 3 Yolks
- 100g Sugar
- 1 tsp Vanilla extract
- 25g Corn starch
- 25g Rice starch


- For the custard cream: in a large sauce pan, add the milk, the heavy cream and the vanilla bean (without its seeds). Put over low heat until warm. Meanwhile, in a large bowl, whisk together the yolks with the sugar and the vanilla seeds. Pour in the starches sifted before and if the mixture is too dry, add two or three tablespoons of the warm milk. Stir until airy and clear.

- When the milk and the cream are warm but not boiling, incorporate to the egg mixture gradually. Whisk very well, trying to scrape also the edges of the bowl. Transfer again in the pan and put over medium heat while stirring. When the custard cream thickens, remove from the heat and add the butter. This will make it rich, shiny and soft.

- Once ready, transfer the custard cream into a cleaned bowl and cover with some plastic wrap (it should touch the cream) and let it cool.

- Prepare the dough: in a food processor, mix the flour with the baking powder, the lemon zest and a pinch of salt. Add the butter cubes and the vegetable oil. Mix until the mixture becomes crumbly.

- Add the eggs and sugar and pulse until the dough comes together. Transfer it over a working surface and knead just to combine.

- Divide the dough into two pieces, a large and a smaller piece. Roll out them into two disks and place the larger one over a round baking tray of 24cm lined with parchment paper or simply greased with butter and flour. Remove the extremities and put in the fridge. Cover the smaller disk with plastic wrap or parchment paper and let chill in the fridge for about 30 min. 

- How to assemble: prick the bottom of the cake with a fork and spread the cream all over it. If necessary, whisk the cream vigorously in order to make it soft again. Cover with the other disk of dough and remove any extra dough from the edges. Brush the top with some water and decorate with the pine nuts. 

- Bake at 180 degrees for 35/40min, until the edges are slightly golden. Let it cool completely before cutting and serving.

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