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Latteruolo — Italian Pudding Cake

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  • Author: Ale Gambini
  • Yield: 6 to 8 servings 1x


A milk based dessert, Latteruolo is a great example of a simple Italian countryside sweet with delicate flavor.


  • 2 cups 500 gr whole milk
  • 3 oz 85 gr caster sugar
  • 1 tsp vanilla extract
  • 1.76 oz 50 gr flour type 00, sifted
  • 6 egg yolks
  • 2 egg whites
  • 1 pinch of salt
  • powdered sugar (to dust)


  1. In a medium sauce pan, dissolve the sugar into milk at low heat, then add the vanilla extract and let simmer for 40 minutes. Allow to cool completely.
  2. Preheat the oven at 350 F degrees.
  3. Grease a 9 inch cake pan with baking spray to butter and flour. Set aside.
  4. With a hand or stand mixer, beat the egg yolks until yellow and frothy.
  5. Add the flour little by little and continue to beat until incorporated.
  6. Slowly add the milk and stir.
  7. With a hand or stand mixer, whip the egg whites with a pinch of salt at stiff peaks.
  8. Fold gently the whipped egg whites into the milk mixture.
  9. Pour the cake butter into the pan and bake for 30 minutes or until a toothpick comes out clean.
  10. Allow to cool in its pan.
  11. Unmold the dessert onto a serving plate and dust with powdered sugar before serving.
  • Category: Cake, Dessert, Dolci
  • Cuisine: Italian
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