Greek Mantuan Cake.
Crumbly on the outside, soft, fragrant, and tasty on the inside.
The Greek Mantuan cake is a very particular dessert with its puff pastry shell and soft, fragrant interior with almonds and amaretti, a special cake that conquers everyone at the first taste.
This recipe is very similar to the Russian cake from Verona and many confuse it with that one; in fact, the ingredients, apart from the liquor, are the same but in different quantities, giving the two cakes a slightly different taste and aroma. Try them both and tell me which one you prefer; I honestly can’t choose, I love them both 🙂 CLICK HERE FOR THE RUSSIAN CAKE.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 sheet round puff pastry
- 5 eggs
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 3/4 cup butter
- 1 3/4 cups blanched and toasted almonds
- 1 cup amaretti cookies
- 1 packet baking powder
- 1 pinch salt
- 1/3 cup amaretto liqueur or marsala
- as needed powdered sugar (for finishing)
Tools
- 1 Mixer
- 1 Cake Pan
- 1 Bowl
- 1 Electric Whisk
- 1 Oven
Steps
Line a 10-inch springform pan with parchment paper.
Unroll the puff pastry and cover the pan including the edges, put in the fridge.
In a bag with the help of a meat tenderizer or in a mixer, crush the amaretti.
Grind the almonds into flour together with the sugar.
Melt the butter in a double boiler or microwave.
Preheat the oven to 340°F static.
In a large bowl, beat the eggs with a pinch of salt using electric whisks (you can also use a stand mixer), add the melted butter and liquor, then the sifted flour and baking powder, continue to mix with the whisks; once the mixture is smooth, add the ground almonds and amaretti, mix everything well with the whisks on the lowest speed, as soon as everything is smooth and homogeneous, the batter is ready.
Pour the mixture into the pastry-lined pan, slightly lower the edges of the pastry that protrude towards the batter, and bake at 340°F for about 45 minutes, do the toothpick test, it should come out dry.
Remove from the oven and let cool.
Line a 10-inch springform pan with parchment paper.
Unroll the puff pastry and cover the pan including the edges, put in the fridge.
Crush the amaretti 20 sec.speed 4, set aside.
Preheat the oven to 340°F static.
Without washing the bowl, grind the almonds with the sugar 30 sec./speed 7, set aside with the amaretti.
Melt the butter in a double boiler or microwave.
Without rinsing the bowl, place the eggs and a pinch of salt in it 40 sec.speed 5.
Add the melted butter and liquor 20 secspeed 2.
Also add the flour and baking powder 30 secspeed 3.
Add the almonds and crushed amaretti that you had set aside 20 sec.speed 3, then scrape down, gather all the dough from the edges to the center and knead for 3 minutes
Pour the mixture into the pastry-lined pan, slightly lower the edges of the pastry that protrude towards the batter, and bake at 340°F for about 45 minutes, do the toothpick test, it should come out dry.
Remove from the oven and let cool.
The Greek cake is ready, a light dusting of sugar, and it’s ready to be served… Enjoy your dessert!!
Also try the Russian cake, you can find the recipe BY CLICKING HERE.
