We’re sharing today Italian Hangover Cake Recipe is a classic version of this beloved dish, made with simple and easily accessible ingredients. When it comes to recovering from a night of indulgence, there’s nothing quite like a slice of hearty Italian hangover cake recipe. This traditional dish, also known as “torta della nonna,” is a comforting blend of sweet and savory flavors.
Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter
1/4 cup cornstarch
3 eggs
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Filling:
1 cup ricotta cheese
1/4 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1/4 cup grated lemon zest
Instructions:
In a large mixing bowl, combine the flour, sugar, butter, cornstarch, eggs, milk, vanilla extract, salt, Parmesan cheese, and parsley. Mix until well combined and the dough is smooth.
Press the dough into the prepared cake pan, using your hands to evenly spread it out and press it into the corners.
To make the filling, in a separate mixing bowl, combine the ricotta cheese, sugar, vanilla extract, egg yolk, and lemon zest. Mix until well combined and smooth.
Spread the filling mixture over the dough in the cake pan, making sure to spread it evenly.
Bake the cake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.
Allow the cake to cool in the pan for 5-10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Conclusion:
This traditional Italian hangover cake recipe is a delicious and comforting way to recover from a night of indulgence. The blend of sweet and savory flavors, along with the comforting texture, makes it the perfect dish to satisfy your cravings. The recipe is easy to make and can be prepared with simple and accessible ingredients.
What is Italian rum cake made of?
Italian rum cake, also known as “Torta al-Rum,” is a traditional Italian dessert that is made with a sponge cake base that is soaked in rum syrup. The cake is typically made with ingredients such as flour, sugar, eggs, butter, and baking powder. The rum syrup is made by mixing sugar, water, and rum and heating it until the sugar is dissolved.
The sponge cake base is made by whipping eggs and sugar together until they become light and fluffy. Flour, baking powder, and butter are then added to the mixture, and the batter is poured into a cake pan and baked. Once the cake is baked, it is cooled and then sliced horizontally to create layers.
The rum syrup is poured over the cake layers, allowing the cake to soak up the syrup and become infused with the flavor of the rum. The cake is then often frosted with buttercream or whipped cream frosting, and sometimes decorated with fruit or chocolate shavings
What is Mimosa cake made of?
Mimosa cake is a French dessert that typically consists of layers of fluffy genoise or sponge cake, alternating with layers of a creamy filling made from butter, sugar, and either orange curd or crème patissière (a type of pastry cream). The cake is named after the mimosa flower, as it is traditionally decorated with thin slices of candied orange peel arranged on top to resemble the flower’s yellow petals.
The genoise or sponge cake layers are made from eggs, sugar, flour, and butter. The cake is typically light and airy, with a delicate texture. The creamy filling is made from butter, sugar, and either orange curd or crème patissière. Orange curd is a tangy, sweet spread made from orange juice, sugar, eggs, and butter. Crème patissière, on the other hand, is a richer custard-like filling made from milk, eggs, sugar, and flour.
Mimosa cake is a French dessert that typically consists of layers of fluffy genoise or sponge cake, alternating with layers of a creamy filling made from butter, sugar, and either orange curd or crème patissière (a type of pastry cream). The cake is named after the mimosa flower, as it is traditionally decorated with thin slices of candied orange peel arranged on top to resemble the flower’s yellow petals.