Chianciano Cake

Category5 1116 Last Update: Mar 20, 2021 Created: Mar 20, 2021 0 0 0
Chianciano Cake
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy
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I want to show you another Italian cake that changes the idea of ​​holiday baking. Torta Chianciano is originally from Tuscany. He was born in 1948 in the pastry shop of Signora Yole Marabissi. And since then, the Chianciano cake has been the "gastronomic flag" of the Tuscan town of Chianciano. Those who are familiar with the typical for any Italian trattoria Grandma's cake (Torta della Nonna) will easily recognize it in the base of the Chianciano cake: the same dome of shortcrust pastry and custard inside. However, in this dessert, imaginary simplicity is filled with elegance and sophistication. You need to cook this cake 2-3 days before serving. Firstly, you need to "stand" the biscuit, so it will be easier to work with it. Secondly, the cream must be cold. Thirdly, and this moment is the most important, the cake must be infused for 24 hours so that all the flavors come together. At first glance, it seems tedious. In fact, you just need to make all the preparations in advance, and assembling the cake and baking it takes no more than an hour.

Ingredients

Directions

  1. For a biscuit, beat eggs with sugar until creamy, 5-7 minutes. at high mixer speed. Sift flour with starch to the egg mass, add vanillin and mix gently with a spatula. Cover the baking dish with baking paper, pour out the dough and bake the biscuit for 40-45 minutes. at a temperature of 180 degrees. Turn the finished biscuit on a wire rack, without removing it from the mold, and allow to cool completely. Wrap the cooled biscuit with cling film and refrigerate at least overnight.
  2. For shortcrust pastry, sift flour with baking powder into the mixer bowl, add sugar, zest and cubes of cold butter. Grind to a crumb state.
  3. Introduce the yolks one at a time. You should get a soft shortbread dough. Wrap the dough in foil and refrigerate.
  4. For the cream, lightly beat the eggs with sugar and starch. No need to whip too much, because air bubbles will interfere with the brewing of the cream. Remove the zest from the lemon (with wide ribbons or grate). Pour milk into a saucepan, add zest, put on fire and bring to a boil. If zest strips were used, they must be removed from the milk. You can leave the grated zest, or you can strain the milk through a strainer. Pour hot milk into the egg mixture in a thin stream, stirring constantly. Pour the cream back into the saucepan, put on fire and cook, stirring constantly, until thickened. Cover the finished cream while still hot with cling film "in contact" and cool completely.
  5. Divide the shortcrust pastry into 2 pieces. Roll the smaller part into a layer 1-1.2 cm thick on baking paper or a silicone mat. Cut out a circle with a diameter of 20 cm (you can make the cake oval). transfer the workpiece to a baking sheet without sides, so that a cake can be formed on the same baking sheet.
  6. Bake the crust at 180 degrees until a pale nut color, note that the same base will be re-baked along with the whole cake. Cool the base.
  7. Cut the sponge cake across into slices 0.5-1 cm thick, cut off the dense crusts from the slices. For impregnation, dilute the liquor with water. The amount of impregnation indicated in the recipe must be used in full.
  8. grease the sand base with a thin layer of cream, spread the biscuit pieces on top. Fill the empty spaces with small pieces of biscuit, adjusting them in shape. Soak the biscuit well with impregnation and cover with cream.
  9. Then do the same with the next 3-4 layers, each narrowing their surface to form a dome. smear the entire surface with cream.
  10. Roll out most of the shortcrust pastry. The thickness of the layer should be up to 1 cm. To make it more convenient to turn the dough onto the cake, roll it out preferably on a silicone mat or baking paper. Cover the cake with shortcrust pastry, cut off the excess so that the edge of the shortcrust pastry reaches the bottom crust.
  11. Easily crush the dough, shape it into a dome and press down on the dough where it joins with the bottom crust. Shake 1 yolk with 1 tbsp. milk, grease the surface of the cake. Use a fork to apply a pattern to the surface of the cake.
  12. Bake at 180 degrees for 20-25 minutes. If the color of the cake turns out to be pale, then for the last couple of minutes you can put it under the grill. Cool the finished cake and put it in the refrigerator for 24 !!! h.

Chianciano Cake



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy

I want to show you another Italian cake that changes the idea of ​​holiday baking. Torta Chianciano is originally from Tuscany. He was born in 1948 in the pastry shop of Signora Yole Marabissi. And since then, the Chianciano cake has been the "gastronomic flag" of the Tuscan town of Chianciano. Those who are familiar with the typical for any Italian trattoria Grandma's cake (Torta della Nonna) will easily recognize it in the base of the Chianciano cake: the same dome of shortcrust pastry and custard inside. However, in this dessert, imaginary simplicity is filled with elegance and sophistication. You need to cook this cake 2-3 days before serving. Firstly, you need to "stand" the biscuit, so it will be easier to work with it. Secondly, the cream must be cold. Thirdly, and this moment is the most important, the cake must be infused for 24 hours so that all the flavors come together. At first glance, it seems tedious. In fact, you just need to make all the preparations in advance, and assembling the cake and baking it takes no more than an hour.

Ingredients

Directions

  1. For a biscuit, beat eggs with sugar until creamy, 5-7 minutes. at high mixer speed. Sift flour with starch to the egg mass, add vanillin and mix gently with a spatula. Cover the baking dish with baking paper, pour out the dough and bake the biscuit for 40-45 minutes. at a temperature of 180 degrees. Turn the finished biscuit on a wire rack, without removing it from the mold, and allow to cool completely. Wrap the cooled biscuit with cling film and refrigerate at least overnight.
  2. For shortcrust pastry, sift flour with baking powder into the mixer bowl, add sugar, zest and cubes of cold butter. Grind to a crumb state.
  3. Introduce the yolks one at a time. You should get a soft shortbread dough. Wrap the dough in foil and refrigerate.
  4. For the cream, lightly beat the eggs with sugar and starch. No need to whip too much, because air bubbles will interfere with the brewing of the cream. Remove the zest from the lemon (with wide ribbons or grate). Pour milk into a saucepan, add zest, put on fire and bring to a boil. If zest strips were used, they must be removed from the milk. You can leave the grated zest, or you can strain the milk through a strainer. Pour hot milk into the egg mixture in a thin stream, stirring constantly. Pour the cream back into the saucepan, put on fire and cook, stirring constantly, until thickened. Cover the finished cream while still hot with cling film "in contact" and cool completely.
  5. Divide the shortcrust pastry into 2 pieces. Roll the smaller part into a layer 1-1.2 cm thick on baking paper or a silicone mat. Cut out a circle with a diameter of 20 cm (you can make the cake oval). transfer the workpiece to a baking sheet without sides, so that a cake can be formed on the same baking sheet.
  6. Bake the crust at 180 degrees until a pale nut color, note that the same base will be re-baked along with the whole cake. Cool the base.
  7. Cut the sponge cake across into slices 0.5-1 cm thick, cut off the dense crusts from the slices. For impregnation, dilute the liquor with water. The amount of impregnation indicated in the recipe must be used in full.
  8. grease the sand base with a thin layer of cream, spread the biscuit pieces on top. Fill the empty spaces with small pieces of biscuit, adjusting them in shape. Soak the biscuit well with impregnation and cover with cream.
  9. Then do the same with the next 3-4 layers, each narrowing their surface to form a dome. smear the entire surface with cream.
  10. Roll out most of the shortcrust pastry. The thickness of the layer should be up to 1 cm. To make it more convenient to turn the dough onto the cake, roll it out preferably on a silicone mat or baking paper. Cover the cake with shortcrust pastry, cut off the excess so that the edge of the shortcrust pastry reaches the bottom crust.
  11. Easily crush the dough, shape it into a dome and press down on the dough where it joins with the bottom crust. Shake 1 yolk with 1 tbsp. milk, grease the surface of the cake. Use a fork to apply a pattern to the surface of the cake.
  12. Bake at 180 degrees for 20-25 minutes. If the color of the cake turns out to be pale, then for the last couple of minutes you can put it under the grill. Cool the finished cake and put it in the refrigerator for 24 !!! h.

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