2020-08-13 / test@t
Italian cakes with cream
These cakes in the Italian city of Bari are offered for dessert in all pastry shops, pizzerias and cafes, and all because they look just great, there is always a demand for them, and they are quite simple to prepare. They consist of only three components: puff pastry, custard and powdered sugar. These cakes are called Sporcamuss, which in translation from the Apulian dialect means "dirty mouth" - but how else can you eat a cake with a cloud of powdered sugar ?!
- 500 g of puff unleavened dough
- powdered sugar
- 3/4 cup milk
- 3/4 cup cream, 35% fat
- 4 yolks
- 1/2 cup sugar
- 2.5 tbsp. l. flour
- 1/2 tsp vanilla extract
STEP-BY-STEP COOKING RECIPE
For the cream, pour milk and cream into a saucepan, put on fire and heat, but do not bring to a boil. Remove from heat and let cool slightly.
In another saucepan, combine the yolks and sugar, then add flour and vanilla extract. Pour in the warm milk little by little, stirring the cream constantly with a whisk. Put on low heat and, stirring constantly, cook until thickened, 5 minutes. Pour the cream into a bowl, cover the surface with cling film (to prevent crusting) and leave in the refrigerator for 3 hours.
Preheat oven to 180 ° C. Cut 12 equal squares (about 8x8 cm) from the puff pastry. Place on a baking sheet lined with parchment. Prick the dough with a fork several times, sprinkle with sugar and bake for 20 minutes. The dough should rise a lot and turn light golden. Remove the baking sheet from the oven and cool the pieces.
Cut each square into 2 pieces in height. Transfer the cream to a pastry bag and apply to the bottom of the cakes. Cover the top and sprinkle the cakes with icing sugar.