A biscuit cake to savor. I made this biscuit cake with soft oil-based shortcrust pastry. A pastry that never disappoints because it rises during baking, leaving the inside very soft. I enriched the biscuit cake with pistachio cream and orange jam, it can be filled to taste. The shortcrust pastry is made in a few steps, then just create balls that we will place inside a mold and then create a hole in the center using a cork stopper or simply with the finger and fill to taste.
Let’s start baking…
If you like, you can find the video recipe with my friend Simona here 👉 pasticcidigiu
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
With these quantities, you get about 18 balls that can be placed in an 18-20 cm mold or simply laid on parchment paper.
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 tsp baking powder
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg
Tools
- 1 Bowl
- 1 Hand whisk
Steps
In a bowl, mix the flour and powdered sugar. Gradually add the oil and milk, then add the egg and baking powder. Start kneading with your hands, place the dough on a lightly floured surface and work it until you create a homogeneous dough.
Take a small piece of dough and start making balls, place them inside a mold lined with parchment paper.
Make a hole in the center with your finger or with a cork stopper. Use two teaspoons to place the jam or cream inside the holes.
Bake in a preheated static oven at 350°F for about 20-25 minutes. Let the biscuit cake cool completely and enjoy with great satisfaction.
Don’t miss my recipes on Instagram Pasticcidigiu ⬅️
Storage, tips or variations
The cake can be stored for 3-4 days covered with a dome or inside a container.
The pastry can be flavored with orange zest, lemon zest, or vanilla.
The jam or creams used may leak out during baking, which is normal. Try not to overfill the holes.
