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
Units
Scale
- 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