Crema pasticcera pie

Pasta frolla and crema pasticcera, one of the classical italian combo that I like the most. This is the easiest cake that one can prepare with these two basic recipes, everybody likes it and even though one could keep it in the fridge for few days, it always finishes to soon to reach it.

Time of preparation

about 1 hour

Servings

8/10

What did I use

a cake mould, a sheet of baking paper, a pastry board, a knife, a spoon, a rolling pin, a fork

Ingredients

Pasta frolla (here my recipe)

Crema pasticcera (here my recipe)

Icing sugar as required to decorate

How did I do

I stretched the pasta frolla about 5 mm thick and I put it in the desired mould. One cas use baking paper or grease and flour the mouls.

I took off the exceeding dough and I made some holes in the pasta frolla with the fork.

I spreaded the crema pasticcera (a pair of centimeters of layer) and with the remaining pasta frolla I prepared the stripes to put on the cake. I pressed them well so that they united with the base.

I baked at 170°C for about half an hour.

I let it cool, sprinkled with icing sugar and served with some white, sparkling wine.

Buon appetito!

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