Italian Easter Cake "Pastiera Napoletana" Recipe

Italian Easter Cake

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180 gr butter at room temperature,200 gr flour double 00, 70 gr powdered sugar, 50 gr white almond reduced powder,50 gr eggs, a pinch of salt, 1/2 gr netural vanilla powder

How to make Italian Easter Cake "Pastiera Napoletana"

For Pasta Frolla
Put together tender butter, sugar, salt melted in a water spoon, almond and the eggs. combine everything and then add flour and vanilla just a little bit. Put in your fridge for 10-12 hours.

For the dough inside: put ricotta togheter with powderd sugar and eggs and just a littel bit of essences, praparted corn, and candied orange

Finally, lay your Pasta Frolla and put in muffin molde (the big one). Then put the dough inside and over with a little bit of pasta frolla. Stendete quindi la pasta frolla e mettetela nelle formine (ne verranno almeno 6). Put in oven for 20 minuts at 180°. Dish out with powrded sugar.

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