orange-flavoured cream crostata

See the recipe by Katia Montomoli

Blog: In cucina con Frollina

Molino Soncini Cesare wholemeal Spelt flour600g
whole eggs3
sifted cake yeast1 sachet
saltas desired

Ingredients for the filling/topping

50g Molino Soncini Cesare Cake Line flour for Pastries, 40g potato flakes, 3 large whole eggs, 160g sugar, 150ml cream, 350ml skimmed milk, rind of half an orange, pinch of chopped ginger, 2 or 3 tablespoons of orange cream, almond flakes


for the dough: in a pot, place the spelt flour, sugar, pinch of salt, eggs and butter (microwave this for a few seconds first), and work together with your hands until it all binds well together. Now add the yeast, and continue to work until there are no lumps and you have a smooth mix. Cover with cling-film, and refrigerate for at least 30 minutes.
For the filling: whip the eggs well with the sugar, while you bring the milk and the cream to boil in a pan. Once nicely frothy, add the potato flakes and then the cake flour. Stir well together to ensure that no lumps form - once you have a smooth mix, add the milk and whisk energetically. The mix will slowly thicken. Once it has reached the thickness you want, remove from the flame. Cover with cling-film, and leave to one side.
Place your rested dough in a cake baking tin with a removable base. Now take the filling cream, add the orange cream and mix well. Pour onto the dough, level off with a spoon, and now decorate as you want. Add the almond shavings and bake at 170°C for 35 minutes.


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