Torta di Maggio - May cake

L'ispirazione, nonchè la ricetta di base, è stata presa dal blog La dolcetteria. Stefania ha fornito un'idea diversa per una frolla molto speciale ed io non ho saputo resistere alla tentazione. Non scrivo la ricetta ma, vi mando direttamente al suo post, poichè l'ho copiata da lì. Vi indico invece le tre varianti che ho apportato. Prima variante: ho messo sul fondo della frolla, prima di procedere con mele e crema, quattro cucchiai di marmellata di more. In questo modo la frolla è cotta ben asciutta senza trattenere l'umido delle mele e della crema. La seconda variante è che ho usato solo due mele golden tagliate a fettine sottili. Le ho diposte a raggiera sopra la marmellata, senza spolverizzarle di zucchero, e su di esse ho distribuito la crema. La terza variante è stata la copertura fatta con tre cucchiai di corn flakes e sei amaretti frullati insieme per ottenere una grana fine. Ho guarnito con la restante pasta frolla. Inutile dirvi che è b.u.o.n.i.s.s.i.m.a.!!!

The inspiration, as well as the basic recipe, was taken from the blog "Dolcetteria". Stefania has provided a very special cake and I have not been able to resist the temptation. Here I translate her recipe adding the variations I've made.

Ingredients for the dough:

300 gr. (10 oz.) flour

100 gr. (about 3 1/2 oz.) granulated sugar

150 gr. (5 oz.) butter
2 egg yolks 

the grated peel of a lemon

1 pinch of salt

1 teaspoon of baking powder

With the electric mixer whisk the butter into small pieces with the sugar, add eggs, salt and lemon peel. Gradually add the flour sifted with baking powder, always working with the mixer. When the mixture begins to be grainy, give a fast worked by hand to mix everything better. Once the dough is ready, form a ball and place in refrigerator for at least half an hour.

Let's make pastry cream now with:

4 egg yolks

60 gr. (2 oz.) sugar

30 gr. (1 oz.) corn starch

500 ml. (1/2 litre) of milk

1 lemon peel

Bring to boil the milk with the lemon peel. In the meantime work with the electric whisks the egg yolks with sugar until you get a clear and soft compound. Add sifted starch and mix.

Filter with a strainer the milk to eliminate the lemon peel and add it to the eggs mix, stirring continually to prevent the formations of lumps. Bring to boil again, stirring constantly with a wooden spoon. Cook a few minutes. Remove from the heat and let it cool.

To compose the cake you need also:

2 yellow apples

4 tablespoons of blackberry jam (or the one you prefer)

3 tablespoons of corn flakes + 6 amaretti bisquits finely ground together

Put two thirds of the dough (about half a centimeter high) at the bottom of a low round baking pan and make a dough ring all around it. Spread the jam. In this way the dough will bake well and dry without the retention of apple and cream moisture. Cut into thin slices the apples and distribuite them over the jam. Fill now with the cream. The topping is made by the mix of corn flakes and amaretti and the remaining dough. Bake in preheated oven at 350°F for about 40 - 45 minutes, until you see a golden surface. Enjoy!