The Panarello Style Cake with Custard is a variant of the traditional Genoese Panarellina. As I already explained in the simple version, the recipe is secret but I managed to get close to the original. The peculiarity is that baking starts from the OFF oven. Other versions of this cake can be found with chocolate, zabaglione, and single servings, all delicious, indulgent, and suitable for the most important occasions.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All Seasons
- Energy 507.55 (Kcal)
- Carbohydrates 54.66 (g) of which sugars 35.09 (g)
- Proteins 9.44 (g)
- Fat 28.66 (g) of which saturated 13.14 (g)of which unsaturated 8.49 (g)
- Fibers 1.82 (g)
- Sodium 46.07 (mg)
Indicative values for a portion of 141 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups whole milk
- 3 egg yolks (medium)
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1 tbsp rice flour
- Half vanilla bean
- Half lemon peel
- 4 eggs (medium)
- 1 cup cup powdered sugar
- 1 cup cup almond flour
- 2/3 cup butter
- 2/3 cup all-purpose flour
- 2/3 cup potato starch
- 1 vial almond flavoring
- 1 vial vanilla flavoring
- 1 tbsp baking powder
- 1 tbsp powdered sugar (for decoration)
Tools
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- Kitchen Scale
- Hand Whisk
- Electric Beaters
- Spatulas
- Saucepan
- Bowls
- Piping Bag
- Baking Tray
- Parchment Paper
- Tart Pan
Steps
Pour the milk (minus a few tablespoons) into a saucepan along with the lemon peel and bring to a boil. In a bowl, beat the egg yolks with the sugar and the seeds from the vanilla bean for a few seconds with a whisk. Add cornstarch and rice flour, and mix by adding a few tablespoons of milk. Remove the lemon peel from the boiling milk and pour everything in, stirring quickly with the whisk. It’s ready at the first signs of boiling. You can also check the cream on the sides of the pan; if it looks shiny, it’s ready. Let it cool slightly and then place it in a piping bag.
Crack the eggs into a bowl, add the powdered sugar, and use electric beaters to whip for a few minutes until a white and fluffy mass is obtained. Add almond flour and fold it in with a spatula, moving from bottom to top and still stirring, add the melted and cooled butter and flavorings. Sift flour, potato starch, and baking powder, and after mixing them, gradually and gently incorporate them into the mixture. Pour into a 9.5-inch pan lined with parchment paper and place in the OFF OVEN. Turn it on to 350 degrees Fahrenheit static and bake the cake at medium height for about 35 minutes, checking that it doesn’t darken.
Once cooked, leave it in the oven for a few more minutes with the door ajar. Remove it from the oven, and while it’s hot and still in the pan, fill it with the cream by piercing and squeezing at various points on the surface. The cake will puff up without breaking. Invert the pan onto a plate, remove the parchment paper, and allow it to cool. Once cooled, sprinkle with powdered sugar, using a stencil for decoration. I used the tart lattice cutter, placed it on the cake, and sprinkled the powdered sugar.
