Greek cake: the recipe for soft Mantuan cake flavored with almonds and amaretti – Tale Of Travels

The greek pie it’s a dessert typical of the city of Mantua. The name seems to come from the fact that it was first introduced to the Lombard capital, in the early 1800s, by a Jewish pastry chef from Thessaloniki. A perfect pantry dessert to serve to tasteaccompanied by an infusion or hot chocolate, to enjoy for breakfast or to serve as a delicious at the end of the meal.

To prepare it, it is enough to work the butter with the sugar, the eggs, the flour and the yeast, to enrich the mixture obtained with almonds e Amaretti Cookies chopped, and a drop of liqueur, and pour the whole into a shell of puff pastry. Baking will do the rest, giving a very aromatic cake, crumbly and soft at the same time, with a truly irresistible combination of flavors and aromas.

We put the whole macaroons as a filling, but if you wish, once cold, you can sprinkle the cake with Granulated sugaror decorate it with slivered almonds or chopped dried fruit.

For a lighter variant, you can replace the butter withseed oil or use a shortcrust pastry instead. Whatever your choice, when filling the mold, remember to let the pasta overflow from the mold: this way you can easily fold it over the filling and the result will be impeccable. Here we have opted for the amaretto liqueurbut alternatively you can add rum or, if the preparation is intended for the youngest of the house, an equal quantity of milk.

Find out how to prepare Greek Mantua Cake by following the step-by-step procedure and tips. If you liked this recipe, try other Mantuan specialties such as sbrisolona or bussolano.

How to prepare Greek pie

Collect the macaroons and almonds in a blender 1.

Chop them very finely 2 and keep aside.

Put the softened butter into pieces in the bowl of the mixer 3.

Add the sugar 4.

Whisk the butter with the sugar 5 until the mixture is puffy and frothy.

Incorporate the eggs one by one 5.

Whisk in and continue adding the eggs 6making sure the previous egg has been fully incorporated before moving on to the next.

Add chopped almonds and macaroons seven.

Pour the amaretto liqueur 8.

Mix the flour 9sieved with the yeast, and work again until a homogeneous and well mixed mixture is obtained.

Unroll the puff pastry ten.

Place the dough, with its parchment paper, in a springform pan 11 24cm in diameter.

Pour the filling 12.

Spread it evenly 13 using a spatula.

Fold the dough inwards making it adhere to the filling 14.

I bake the cake 15 at 180°C and cook for about 30 minutes.

When the dough has taken on a beautiful golden color, and the dough is soft and well cooked, take the cake out of the oven. 16 and let cool.

Once cooled, unmold the cake 17.

Slice it with a sharp knife 18 in order to perfectly cut the layer of crispy puff pastry.

Bring to the table and serve 19.

storage

The Greek cake can be kept at room temperature, under a glass bell jar, for 3 days massive.