Ingredients
Pie Crust/Pasta Frolla
500 grams flour
220 grams white sugar
180 grams butter
70 grams lard
2 whole eggs and one egg yolk
Filling/Custard
4 deciliters (about 1-2/3 cups) milk
60 (about 2 ounces) grams sugar
3 egg yolks
a touch of vanilla
100 grams sponge cake, cut into slices
citron cordial
Meringue topping
2 egg whites, beaten stiff
130 grams icing sugar
Egg wash for pastry crust edges
egg yolk, beaten
Decoration
Icing sugar
Equipment needed: medium-sized copper baking pan, greased with butter
Original Italian text
Latte, decilitri 4
Zucchero, grammi 60
Farina, grammi 30
Rossi d'uovo, n.3
odore di vainiglia
Directions
Make a pie crust, using the recipe for pasta frolla dough.
Make a custard with the 4 deciliters milk, 60 grams sugar, 3 egg yolks and a touch of vanilla.
Take 100 grams of sponge cake and cut it into slices half a centimeter thick.
Grease a medium copper baking pan with butter and cover the bottom with a layer of a pasta frolla dough.
Cover the edges with of the pan with a border of the same dough, one finger wide and two fingers high. Wet your finger in water and moisten the pastry dough to help it stick better.
After lining the pan with the pastry crust, cover it hlaf othe slices of sponge cake which have been sprinkled with citron cordial.
Now beat two egg whites until stiff, and then add 130 grams of icing sugar a little at the time, to make a meringue to use to cover the pie.
Leave the edges of the pie uncovered, and brush with beaten egg yolk.
Bake and when the meringue becomes firm, cover it with a sheet of parchment paper so that it doesn't get discoloured.
Remove the pie from the pan after it has cooled, and sprinkle with icing sugar.
People who don't object to very sweet desserts will find this pie delicious.
Original Italian text
Fate una pasta frolla meta dose.
Prendete grammi 100 di pan di Spagna e tagliatelo a fetto della grossezza di mezzo centimetro.
Servitevi di una teglia di rame di mezzana grandezza, ungetela col burro e copritene il fondo con una sfoglia della detta pasta; poi soprapponete giro giro a questa un orlo della stessa pasta largo un dito ed alto due e per attaccario bene, bagnate il giro con un dito intinto nell acqua.
Dopo aver fatto alla teglia questa armatura, coprite la pasta del fondo colla meta delle fette di pan di Spagna intinte leggermente in rosolio di cedro.
Sopra le medesime distendete la crema e coprile questa con le rimanenti fette di pan di spagna egualmente asperse di rosolio.
Ora montate colla frusta due delle tre chiare rimaste dalla crema e quando saranno ben sode versate a poco per volta nelle medesime grammi 130 di zucchero a velo e mescolate adagio per aver cosi la marenga colla quale coprirete la superficie del dolario col ross ' duovo . Cucocetela al forno o al forno da campagna e quando la marenga si sara assodata copritela con un foglio onde non prenda colore.
La torta sformatela fredda e spolverizzatela leggermente di zucchero a velo. Colore a cui non istucca il dolciume, giundicheranno questo pietto squisito.
Notes
The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. Olga Ragusa's selection of recipes from Pellegrino Artusi's famous cookbook, titled "The Italian Cook Book," can be found in its entirety at www.archive.org (It's free). The University of Toronto recently published a new English edition of Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well"; many of the recipes in this edition can be found at www.books.google.ca.... The photo of the pie topped with meringue was taken from Wikipedia. |
