NEAPOLITAN SQUARCELLA Easter dessert, an easy and quick recipe, a shortcrust pastry cake covered with white icing and sprinkles, perfect for breakfast or an afternoon snack for both adults and children.
Simple, quick and tasty the Neapolitan squarcella, an Easter dessert similar to the Puglian scarcella, is prepared in a short time and is perfect for breakfast or snack not only at Easter.
The Neapolitan squarcella seen here is nothing more than a shortcrust pastry dessert covered with white icing and sprinkles. It can be made by hand or with a food processor and is great for children.
Join me in the kitchen today for Neapolitan squarcella, an Easter dessert!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 6 servings
- Cuisine: Italian
Ingredients
- 2 1/2 cups All-purpose flour
- 6 tbsp + 1 tsp Granulated sugar
- 1 tsp Baking powder
- 2 Eggs
- 3 1/2 tbsp Butter
- Lemon zest
- to taste Milk
- 1 Egg white
- 1 cup Powdered sugar
- to taste Colored sprinkles
Preparation
Sift the flour with the baking powder onto a work surface, make a well in the center and add the eggs, the sugar, the lemon zest and the butter.
Work the ingredients quickly, adding milk if needed.
Take the dough and form a cylinder, join the ends to make a ring and place it on a baking sheet lined with parchment paper; put something in the center to prevent the hole from closing.
I used a small metal baba mold in the center.
Bake in a preheated oven at 356°F for about 25 minutes, until golden. Then remove from the oven and let cool.
Whip the egg white and gradually add the powdered sugar with a few drops of lemon juice, whipping further until you obtain a sort of meringue.
Cover the cake with the icing and add the colored sprinkles.
Enjoy.
Arte in Cucina recommends
Neapolitan squarcella Easter dessert, an easy and quick shortcrust pastry cake for breakfast or snacks for adults and children.
You could of course enrich this cake with chocolate chips if you like.
