It’s not a pie and it’s not a cake… It’s the crostorta! It’s the perfect middle ground between a pie and a cake: it is made with a soft dough that you work with a pastry bag, baked in the oven, and filled with plenty of hazelnut spread.
An easy and hassle-free recipe, perfect when you want a delicious dessert but don’t have time for rolled-out dough.
The crostorta wins everyone over: kids and adults, to be enjoyed at breakfast, snack time, or as a dessert after dinner. With a few ingredients, you bring to the table an irresistible treat, ready in less than an hour.
You might also like these recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 3/4 cup sugar
- 2/3 cup butter
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 packet vanillin
Tools
- Mixer
- Bowls
- Springform Pan
- Pastry Bag
Steps
Preheat the oven to 350 degrees Fahrenheit and position the rack on the second-to-last level.
Line a 9.5-inch round pan with parchment paper.
In a large bowl, using a hand whisk or an electric mixer, mix the eggs and sugar until the mixture is light and fluffy.
Add the melted butter and mix well.
Gradually add the sifted flour and baking powder, mixing until the dough is smooth. The dough will be soft but workable.
Incorporate the vanillin and mix again.
Prepare a pastry bag and fill it with the dough.
Pour the dough into the prepared round pan, spreading it evenly to create a base about 1/5 inch thick.
Spread a generous amount of hazelnut cream on the surface of the dough.
With the remaining dough, create the characteristic stripes of a pie, bake in the preheated oven, and cook for about 35 minutes or until the Crostorta is golden.
Once cooked, let it cool completely before serving.
Enjoy your meal!
Tips
Baking times may vary from oven to oven, do the toothpick test to check the doneness!
If the toothpick comes out clean, your Crostorta is ready. If it comes out dirty, with sticky dough, it means your Crostorta needs a few more minutes of baking.
