Beneventan Cake with Pandoro.
Simple, fragrant, and super delicious!
The Beneventan cake with pandoro is a dessert inspired by my famous and frequently copied Portuguese Cake, also known as Beneventan tart. I created this dessert on a sudden inspiration, and I assure you it’s a dessert you must try during these Christmas holidays. Very simple to prepare, creamy, fragrant, and super delicious; you’ll see it will captivate you at the first bite!
As I mentioned, the Beneventan cake with pandoro is a very simple dessert to prepare. It’s creamy, fragrant, and very delicious. It’s made with a shortcrust pastry, pandoro, and a fragrant cream with liqueur that bakes directly in the oven.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 cups all-purpose flour
- 7 tbsp butter (at room temperature)
- 1/2 cup sugar
- 1 pinch salt
- 1 large egg
- Grated zest of one organic lemon
- 3 cups milk
- 3 eggs
- 3/4 cup sugar
- 1 shot glass rum fantasia (or Strega liqueur)
- 1 vanilla extract
- Grated zest of one organic lemon
- to taste Powdered sugar for decoration
- 2 slices pandoro about 1 inch thick (Cut horizontally, you need to obtain 2 stars)
Steps
First, prepare the shortcrust pastry:
Create a well with the flour on the work surface and place the sugar, butter pieces, egg, pinch of salt, and grated lemon zest in the center. Quickly knead everything together. You can also prepare the shortcrust pastry with a stand mixer. Once ready, wrap the shortcrust pastry in cling film and store it in the fridge.
While the shortcrust pastry is in the fridge, bring the milk to a boil with the grated lemon zest and vanilla. Once the milk boils, turn off the heat and let it cool completely.
Once the milk is well chilled, add the eggs, liqueur, and sugar and blend everything.
Preheat the oven to 350°F and butter a 11-inch high-sided springform pan (without baking paper).
Take the shortcrust pastry from the fridge, roll it out, and cover the pan, including the sides. Place the slice of pandoro in the center of the tart and cover the empty triangles with more pandoro, cutting it to fill the entire pan. At this point, pour the milk mixture over little by little, soaking all the pandoro. Let it rest for 5 minutes, then bake in the middle-lower part of the oven for about 35 minutes, until the surface is well browned.
Once the cake is baked, remove it from the oven and let it cool well. Before serving, sprinkle with powdered sugar.
The Beneventan cake with pandoro is ready to be enjoyed, bon appétit!
CLICKING HERE you will find the original Portuguese Cake recipe.
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