Amarettini cake from Emilia Romagna

Ingredients for 1 servings:

• 300 g flour
• 150 g sugar
• 120 g butter
• 1 egg(s)
• 1 egg yolk
• 1 tsp, leveled baking powder
• 1 lemon(s) (organic)
• 1 pinch of salt
• 500 ml milk
• 1 vanilla pod(s)
• 6 egg yolks
• 150 g sugar
• 50 g flour
• 200 g butter
• 250 g sugar
• 3 eggs
• 200 g biscuits (amaretti biscuits)
• 30 g cornstarch

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

Pasta Frollo e Amarettini Pasticcera Cream

For the shortcrust pastry, grate the lemon zest. Mix the flour with the baking powder and knead in the remaining ingredients until the dough is smooth. Place the shortcrust pastry in the refrigerator for 1 hour. For the custard cream, halve the vanilla pod and scrape out the seeds. Heat the vanilla pod and seeds with the milk and then let it cool for 20 minutes. Remove the vanilla pod from the milk. Beat the egg yolks with the sugar until the mixture becomes light and foamy. Now carefully stir the sifted flour into the egg mixture. Then stir the egg mixture into the milk and heat slowly (do not bring to the boil!), stirring constantly. After about 15 minutes, the liquid mixture will slowly become creamy. Continue heating until the mixture stops when you remove the whisk. Let the cream cool. For the amaretti mixture, mix the softened butter with the sugar. Then stir in the amaretti biscuits. Finally, stir in the eggs, 300g of the Creme Pasticcera, and the fine cornstarch. Stirring (using a Kitchen Aid with a mixer) will finely crush the amaretti. Grease a roasting pan with butter and roll out the shortcrust pastry on it. Pour the amaretti mixture onto the shortcrust pastry and spread it evenly. Preheat the oven to 175°C (fan-assisted) and bake the cake for about 40 minutes, until a brown crust has formed. Do not open the oven during baking. Let the cake cool in the open oven.