Ricciolina Cake from Monte Amiata, a true anti-waste recipe. By using the leftover egg whites from the shortcrust pastry, you prepare a mountain of meringue that, along with everything else, including the famous Nutella, becomes a comfort food for true gourmands. Especially in the summer, when the heat becomes excessive, I love walking in the woods, in the mountains, and Monte Amiata is second to none for this, and it is here that I discovered this wonder in a pastry shop. As with many recipes, several recognitions are assumed for the discovery of the Ricciolina, but in reality, it is difficult to truly trace back to the real author. One thing is certain: whoever invented the Ricciolina Cake from Monte Amiata did not waste even the leftover egg whites from the shortcrust pastry; they used them to prepare the meringue to cover the cake, which was already abundantly succulent on its own.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Tuscany
- Seasonality: All Seasons
- Energy 530.42 (Kcal)
- Carbohydrates 74.46 (g) of which sugars 44.23 (g)
- Proteins 9.12 (g)
- Fat 24.55 (g) of which saturated 11.70 (g)of which unsaturated 12.59 (g)
- Fibers 6.50 (g)
- Sodium 33.27 (mg)
Indicative values for a portion of 150 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 to Prepare Ricciolina Cake
- 2 1/2 cups flour
- 3/4 cup sugar
- 3/4 cup butter
- 1 packet baking powder
- 3 eggs
- to taste Nutella®
- 4 tbsps powdered sugar
- 1 cup almonds
- 1 tbsp lemon zest
- 3/4 cup sugar
- 1/4 cup water
Tools to Prepare Ricciolina Cake
- Stand Mixer
- Thermometer
- Springform Pan
- Spoon
- Food Scale
- Measuring Jug
- Chopper
- Bowl
- Parchment Paper
- Small Saucepan
Steps to Prepare Ricciolina Cake from Monte Amiata
I prepare the shortcrust pastry by combining the sugar with the flour, the butter in chunks, and add the eggs with the grated lemon peel and mix the dough until it becomes smooth and homogeneous. I divide it into two equal parts.
I roll out half of the shortcrust pastry on a baking sheet lined with parchment paper.
I cover the shortcrust pastry with Nutella
I leave the edges free
I coarsely chop the almonds and distribute them over the Nutella
I cover everything with the other half of the shortcrust pastry (you can roll out the pastry or distribute it manually)
I bake at 350°F for 20 minutes.
Meanwhile, I whisk the egg whites with powdered sugar and a pinch of salt in the stand mixer. To make my meringue safe, I bring 1/4 cup of water with 3/4 cup of sugar to a boil, and when the temperature reaches 250°F, while always stirring and pouring slowly, I added it (still hot) to the beaten egg whites.
I distribute the meringue over the already baked Ricciolina cake at room temperature.
With a spoon, I drizzle chocolate over the meringue to form strands.
I put the Ricciolina cake under the oven grill for a few minutes, 3 or even less, to color the meringue, or you can also use a kitchen torch.
And here it is, my Ricciolina Cake from Monte Amiata
Variations
A variation for this cake is the filling. In some recipes, you will find chocolate custard inside, in others just hazelnut cream or, to simplify, the Nutella we all know. You can prepare the Ricciolina cake either way. I preferred to prepare it without custard and am very satisfied, but I don’t rule out making it with custard next time.
FAQ (Questions and Answers)
Can you also make individual mini Ricciolina cakes?
I think so, just have small tart molds and it will be very easy to prepare them.
