A milk based dessert, Latteruolo is a great example of a simple Italian countryside sweet with delicate flavor.
Latteruolo is a nutritious milk-based Italian dessert typical from Emilia Romagna, Marche and Tuscany regions. Latteruolo is also known as lattaciolo or casadello and basically is a pudding cake made with milk, eggs, sugar, a little bit of flour and variously flavored with vanilla pod or lemon peel or ground nutmeg. Another simple and delicious recipe from the tradition of the Italian countryside. Latteruolo is fresh, nutrient and very delicate so it can be perfectly suitable as afternoon snack or dinner dessert.
Latteruolo — Italian Pudding Cake
- Total Time: 45 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A simple Italian dessert, this milk-based cake boasts delicate flavors and a melt-in-your-mouth texture. Perfect for a casual afternoon treat.
Ingredients
- 2 cups (473 ml) whole milk
- 3 oz (85 g) caster sugar
- 1 tsp vanilla extract
- 1.76 oz (50 g) flour type 00
- 6 egg yolks
- 2 egg whites
- 1 pinch of salt
- powdered sugar
Instructions
- In a medium saucepan, dissolve the sugar into milk at low heat, then add the vanilla extract and simmer for 40 minutes. Allow to cool completely.
- Preheat the oven to 350°F (177°C).
- Grease a 9-inch cake pan with baking spray, butter, and flour. Set aside.
- With a hand or stand mixer, beat the egg yolks until yellow and frothy.
- Add the flour little by little and continue to beat until incorporated.
- Slowly add the milk and stir.
- With a hand or stand mixer, whip the egg whites with a pinch of salt to stiff peaks.
- Gently fold the whipped egg whites into the milk mixture.
- Pour the cake batter into the pan and bake for 30 minutes, or until a toothpick comes out clean.
- Allow to cool in its pan.
- Unmold the dessert onto a serving plate and dust with powdered sugar before serving.
Notes
- For a richer flavor, use heavy cream instead of whole milk.
- To prevent lumps, sift the flour before adding it to the egg yolks.
- Latteruolo is best served fresh but can be stored in the refrigerator for up to 2 days, covered.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
What can I use to flavor my Latteruolo besides vanilla?
You can use lemon peel or ground nutmeg to add different flavors to your Latteruolo.
How can I ensure my eggs are at room temperature before mixing?
Take the eggs out of the refrigerator about 30 minutes before you start making your Latteruolo to allow them to warm up.
What type of milk should I use for the best flavor in Latteruolo?
Using whole milk will give your Latteruolo a richer flavor and creamier texture compared to lower fat options.
I have never heard about this dish before, and it was delicious. Very good recipe, thank you very much!
What is caster sugar
Caster sugar is very fine granulated sugar. All you have to do is put it in a food processor or blender to make it fine. There you go! ?