The Milk Pan is a Molisan Christmas dessert, originating in Campobasso almost half a century ago, so it is not an ancient dessert, but like many regional recipes, it has its history and tradition.
A dessert that in this region, during the Christmas period, cannot be missed, flavored with the Milk liqueur, also typically Molisan.
I am not a fan of white chocolate, but I have to say that overall it’s really good, just think that in my house half of it was gone in 24 hours.
The Milk Pan is also known as the Molisan sweet bread Molisano and during the Christmas holidays, we find it in almost every home, it is an unmissable tradition.
I recommend getting a dome mold for baking, like the one we use in Abruzzo for our Parrozzo.
It stays soft for several days if stored properly.
If you make this or other recipes on my blog, send me the picture, if you’d like I’ll post it on my Facebook page under your name.
Approx. 321 Kcal per slice

Difficulty: Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 14 slices
Cooking methods: Electric oven
Cuisine: Italian Regional
Region: Molise
Seasonality: Christmas, Winter

Ingredients to make Molisano Milk Pan

4 eggs (medium)
5.6 oz sugar
1 packet baking powder
1 packet vanillin
juice of 1 lemon
1 small glass Molisan Milk liqueur (or Strega or Limoncello)
7 oz butter
1 cup all-purpose flour
1 cup potato starch
2 tbsp sunflower oil (or corn)
1 tsp hazelnut paste (heaped, to buy in pastry shops)
5.3 oz white chocolate
0.35 oz butter
1 tbsp breadcrumbs

Tools

1 Mold 24 cm dome mold

Preparation of Molisano Milk Pan

In the stand mixer, place the yolks and set aside the egg whites, beat the yolks with the sugar on high speed for a few minutes…..
, then lower the speed and add the softened butter, continuing to mix.
Add the all-purpose flour, the baking powder, always mixing on low speed, then add the lemon juice and incorporate.
Add the Milk liqueur, and mix again….
now beat the egg whites until stiff peaks form and gently fold them into the rest of the mixture with a spatula, taking care not to deflate it.
Grease a dome mold, then coat with breadcrumbs…..
…..pour the obtained mixture into it and cover with foil, bake in a preheated oven at 320°F for 1 hour and 15 minutes, then remove the foil and finish baking for another 15 minutes, checking doneness with a wooden skewer.
Once cooked, invert the cake onto a wire rack and let it cool.
Once cooled, melt the white chocolate in the microwave or bain-marie, add the hazelnut paste, mix well, and pour everything over the cake dome, creating the chocolate coating.
Let it dry thoroughly before storing it in a cake carrier or a container to preserve it.