Latteruolo is a nutritious milk-based Italian dessert typical from Emilia Romagna, Marche and Tuscany regions. Latteruolo is also known as lattaciolo or casadello and basically is a pudding cake made with milk, eggs, sugar, a little bit of flour and variously flavored with vanilla pod or lemon peel or ground nutmeg. Another simple and delicious recipe from the tradition of the Italian countryside. Latteruolo is fresh, nutrient and very delicate so it can be perfectly suitable as afternoon snack or dinner dessert.
Photo by Ale Gambini – BreadLoveAndDReams.com
Yields : 6-8
Difficulty : easy
Prep Time : 55 min.
Cook Time : 30 min.
2 cups (500 ml) whole milk
3 oz (85 gr) caster sugar
1 tsp vanilla extract
1.76 oz (50 gr) flour type 00, sifted
6 egg yolks
2 egg whites
1 pinch of salt
powdered sugar, to dust
In a medium sauce pan, dissolve the sugar into milk at low heat, then add the vanilla extract and let simmer for 40 minutes. Allow to cool completely.
Preheat the oven at 350 F degrees.
Grease a 9 inch cake pan with baking spray to butter and flour. Set aside.
With a hand or stand mixer, beat the egg yolks until yellow and frothy.
Add the flour little by little and continue to beat until incorporated.
Slowly add the milk and stir.
With a hand or stand mixer, whip the egg whites with a pinch of salt at stiff peaks.
Fold gently the whipped egg whites into the milk mixture.
Pour the cake butter into the pan and bake for 30 minutes or until a toothpick comes out clean.
Allow to cool in its pan.
Unmold the dessert onto a serving plate and dust with powdered sugar before serving.