Italian
Scendiletto Cake
by Chef in Camicia · 306K subscribers on YouTube
A classic Florentine cream cake made with puff pastry, custard, and blueberries. The name 'scendiletto' (get down from bed) hints at its irresistible allure.
- Prep
- 1h
- Cook
- 40 min
- Total
- 1h 40min
- Servings
- 10
- Difficulty
- medium
Ingredients
9 items- 2 pcsRotoli di Pasta Sfoglia60x40 cm each
- 700 mlMilk
- 1/2 pcsLemon Zestfrom half a lemon
- 1/2 pcsVanilla Beanuse the seeds
- 7 pcsEgg Yolks
- 125 gGranulated Sugar
- Potato Starchquantity not specified in video
- Blueberriesquantity not specified
- Powdered Sugarfor dusting
Method
- Heat the milk with lemon zest and vanilla seeds (from half a pod).
- Separate the egg yolks from the whites. Mix the yolks with sugar and potato starch.
- Slowly pour the hot milk into the yolk mixture, then return to the heat and stir until thickened. Let cool.
- While the custard cools, prepare the base: prick the puff pastry sheet and sprinkle with sugar. Bake until golden.
- Once the base is baked, spread a layer of custard, scatter with blueberries, and cover with the second sheet of puff pastry.
- Bake again until the top is golden and crisp. Dust with icing sugar before serving.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
