The frola pasta It’s a sweet cake. The typical and traditional gastronomy of Argentina, Paraguay, and Uruguay It’s really easy to prepare. It consists of a dough base with edges on which the filling is usually quince jelly paste, sweet potato, or even dulce de leche. Italian cake recipes are easy. It is covered with a mesh of strips with the same mass as the base, and it is cooked to be consumed later tempered or cold, either as dessert or as an accompaniment to dinner. Italian layer cake popularity is such that quince pie dessert recipes even have their own international day, July 18.
Easy Linzer Torte Recipe It is said that the cake is of Italian origin because already in the sixth century it was found in writing and in detail in its elaboration with the mass of neutral flavor. It is said that sweet cake recipes were only after the 10th century that sugar cane was incorporated. From the pasta frola, frolla in Italian, was born the crostata, which starts from the same base and with the same lattice but whose filling is made of fresh fruit, pastry cream,, or ricotta.
Do not stay without trying linzer torte cake, because the texture and flavor of this delicate and tasty cake will not leave you indifferent.
INGREDIENTS
For mass:
- 300g all-purpose wheat flour
- 150g white sugar
- 1 egg
- 1 egg yolk
- 1 dessert spoon of vanilla essence
- The zest of 1 lemon
- 1 pinch of fine salt
- 150g of cold butter
For the fodder,
- 400g quince paste
- 125ml of hot water
HOW TO MAKE ITALIAN CAKE RECIPES ARE EASY
STEP 1
The cake’s base needs to be completed first. To begin, prepare a volcano by combining 300 grammes of pre-sifted all-purpose wheat flour with 150 grammes of white sugar, one egg, one egg yolk, one dessert spoon of vanilla essence, one pinch of fine salt, and the zest of one lemon.
STEP 2
Mix all the ingredients thoroughly with clean hands until they are combined and the mixture resembles sand.
STEP 3
We add 150 grammes of cold butter that has been cut into little cubes to aid in blending, and we work it into the previous mixture with our hands until we get a lump-free, smooth paste. To stretch the dough without breaking it, we roll it into a ball, put it in a clear plastic wrap, and place it in the refrigerator for at least 30 minutes.
STEP 4
We make the frola pasta filling in the interim. You can make quince cream by combining 400 grammes of quince jam and 125 ml of boiling water.
STEP 5
Take the dough ball out of the refrigerator, roll out about 3/4 of it, and line a 26 cm cake pan with parchment paper.
STEP 6
The dough is rolled out into a circle until it is half a centimetre thick. Put the dough between two pieces of baking paper to expand it without breaking it.
STEP 7
The dough is placed on the baking paper, placed in the mould, and sliced so that it extends beyond the edge of the mould. The dough in the mould is then filled with quince cream. Cool the cake by placing it in the fridge.
STEP 8
Stretching the remaining dough portion follows. This time, we stretch it into a rectangle before slicing it into 1 cm-wide strips along the length. Turn on the oven to 180°C with top to bottom heat and place the cake in the refrigerator for at least 15 minutes.
STEP 9
The cake and dough strips are cooled since the dough contains a lot of butter and would become too hot to handle with even a small amount of ambient heat and body heat. Because of this, you must wait until it has cooled before adding the trellis. We create the upper lattice by crossing the dough strips over one another while the cake and dough are still cold.
STEP 10
Starting at the bottom of the second oven rack, we place the frola cake inside and bake it at 180°C for 30 minutes, or until we notice that the lattice has developed a lovely golden hue. When it has sufficiently cooled so that it won’t burn, remove it from the oven and unmold it. This cake tastes great when it’s cold, but I have a feeling that many people won’t be able to wait that long to eat it. Have a nice supper!
