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A delicious pasticciotto cake with oil-based shortcrust pastry and pastry cream.
Prepare the pastry cream and let it cool.
Prepare the shortcrust pastry by mixing all the ingredients and rolling it out until it reaches a thickness of 3.5 mm.
Place part of the shortcrust pastry in a cake pan, pour in the pastry cream and cover with the second part of the shortcrust pastry.
Bake in a preheated static oven at 150°C for 15 minutes and then for another 2 minutes with the oven turned off to give it a golden color.
Bimby
In the refrigerator
The shortcrust pastry can be frozen for about 1 month wrapped in cling film, then thawed and left to rest at room temperature for one hour before being worked.
Italia, Puglia
| Energy (kcal) | 240.19 |
| Carbohydrates (g) | 31.48 |
| of which sugars (g) | 14.92 |
| Fat (g) | 10.8 |
| of which saturates (g) | 5.71 |
| Protein (g) | 5.71 |
| Fibre (g) | 1.04 |
| Salt (g) | 0.15 |
