Type of Dish: sweets
Difficulty: easy
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Cooking Method: oven

Ingredients:

For the cake:

200 g gluten free Bel paese Mix® per dolci La Veronese® flour mix
100 g sugar
100 g butter
100 g almonds, 60 g of which need to be chopped/minced
1 shot glass of Grappa
1 grated lemon peel
A pinch of salt

For the cream:

4 egg yolks
100 g sugar
1/2 litre of milk
30 g potato starch
Vanilla extract or a vanilla bean
Cinnamon powder to taste

Preparation:

Cut the butter into small dice. In a large bowl, add it to all the other cake ingredients and work with your hands without pressing the dough too much. Line a pie plate with baking paper and place the dough in it, by ‘crumbling it’ and lightly pressing it with your hands . Cook in a pre-heated oven at 180°C/160° C fan/Gas Mark 4 for 20 minutes.

For the cream, bring the milk to scalding while infusing with the vanilla bean (or add the extract just before using the milk). Whisk the egg yolks with the sugar, adding the corn starch a bit at a time while you continue whisking. Next add the scalding vanilla flavoured milk a trickle at a time. Place in a pan and cook on the burner at a low simmer for 3-4 minutes. Let cool slightly and, stirring, add the Grappa. Serve dusted with cinnamon alongside the Torta Sbrisolona

Ingredients