The Crescionda spoletina of Carnival is a typical cake from Spoleto, a small town in the province of Perugia, Umbria.
This cake really resembles the famous magic cake in texture.
There are different versions of this cake, and in this case, I opted for the version where all the ingredients go together, but once cooked, you will have the impression of having made 3 layers.
A recipe with very ancient origins, so much so that originally it was savory and made with cheese and chicken broth.
The texture of this cake makes you think a lot of pudding, really very good!!!
I recommend, once cooked and cooled, to put it in the fridge; personally, I think it enhances the dessert.
If you make this recipe or others on my blog, feel free to send me your photos, I will put them on my fb page if you like.
Follow the recipe, and if you replicate it, or replicate other recipes on my blog, send me the photos, and I will put them on my fb page in your name.
Approx 280 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Umbria
- Seasonality: Carnival
Ingredients to make the Crescionda spoletina of Carnival
- 4 medium eggs
- 3.5 oz dry amaretti cookies
- 3.5 oz sugar
- 2 cups whole milk
- 0.4 cup all-purpose flour
- 3.5 oz 75% dark chocolate
- to taste ground cinnamon
- 1.7 oz rum
- to taste powdered sugar
Tools
- 1 Mold cake mold
Preparation of the Crescionda spoletina of Carnival
First, crush the amaretti and set aside.
Then prepare the chocolate in a saucepan and melt it in a bain-marie over medium heat.
While the chocolate melts, separate the egg yolks and whites, putting them in two different containers.
Add sugar to the yolks and beat to obtain a cream, then whip the egg whites until stiff and set aside.
Put the beaten yolks into the mixer, add the amaretti, milk, rum and mix just enough to blend the ingredients a bit.
To the now melted chocolate, add the ground cinnamon and combine everything with the other ingredients in the mixer, finish by adding the flour and mix well.
At this point, add the whipped egg whites, mixing by hand.
The mixture you get at the end will still be quite liquid, but these measures will help you achieve a top cake with great results.
At this point, prepare a 9.5-inch buttered and floured pan or a silicone mold as I did, pour the mixture into the pan and bake in a preheated oven at 356°F for about 1 hour, checking the baking.
