Ingredients
ROUND Puff Pastry
1 roll
00 FLOUR
150 grams
SUGAR
130 grams
SOFT BUTTER CUT INTO PIECES
125 grams
AMARETTI COOKIES
100 grams
ALMONDS
100 grams
EGG
3
AMARETTO LIQUOR
40ml
BAKING POWDER FOR CAKES
1 sachet
Greek cake is a typical dessert from the city of Mantua. The name seems to derive from the fact that it was first introduced in the Lombard capital at the beginning of the 19th century by a Jewish pastry chef originally from Thessaloniki. A perfect sideboard dessert to serve as a snack, along with an infusion or hot chocolate, enjoy at breakfast or bring to the table as a delicious end to a meal.<\/p>\n\n\n\n
To prepare it, simply work the butter with the sugar, eggs, flour and yeast, enrich the dough obtained with chopped almonds and amaretti cookies, and a drop of liqueur, and pour everything into a puff pastry base. Baking in the oven will do the rest, resulting in a very aromatic cake, crumbly and soft at the same time, with a truly irresistible combination of flavors and aromas.<\/p>\n\n\n\n
We use whole amaretti cookies as a garnish, but if you wish, once cool, you can sprinkle the cake with icing sugar, or decorate it with sliced \u200b\u200balmonds or chopped nuts.<\/p>\n\n\n\n
For a lighter variant, you can replace the butter with seed oil or use a bris\u00e9e instead of the dough. Whatever your choice, when lining the mold, remember to let the dough overflow out of the mold: this way you can easily fold it over the filling and the result will be impeccable. Here we opt for amaretto liqueur, but alternatively you can add rum or, if the preparation is intended for the little ones at home, the same amount of milk.<\/p>\n\n\n\n
Discover how to prepare the Greek Mantua cake following the step-by-step procedure and tips. If you liked this recipe, try other Mantuan specialties such as sbrisolona or bussolano.<\/p>\n\n\n\n
How to prepare Greek cake<\/p>\n\n\n\n
Step 1
Collect the amaretti cookies and almonds in a blender.
1
.<\/p>\n\n\n\n
Step 2
Chop them very finely
2
and keep it aside.<\/p>\n\n\n\n
Step 3
Place the softened butter in cubes in the bowl of the mixer.
3
.<\/p>\n\n\n\n
Step 4
Add the sugar
4
.<\/p>\n\n\n\n
Step 5
Beat the butter with the sugar.
5
until you obtain a swollen and foamy mixture.<\/p>\n\n\n\n
Step 6
Add the eggs, one at a time.
5
.<\/p>\n\n\n\n
Step 7
Work with the mixer and continue adding the eggs.
6
, making sure that the previous egg has been incorporated perfectly before proceeding with the next one.<\/p>\n\n\n\n
Step 8
Add the chopped almonds and amaretti cookies.
7
.<\/p>\n\n\n\n
Step 9
Pour the amaretto liqueur.
8
.<\/p>\n\n\n\n
Step 10
combine the flour
9
, sifted with the yeast, and work again until you obtain a homogeneous and well integrated mixture.<\/p>\n\n\n\n
Step 11
Unroll the puff pastry
10
.<\/p>\n\n\n\n
Step 12
Place the dough, with its baking paper, in a removable mold.
eleven
24 cm in diameter.<\/p>\n\n\n\n
Step 13
Pour the filling
12
.<\/p>\n\n\n\n
Step 14
Distribute it evenly
13
with the help of a spatula.<\/p>\n\n\n\n
Step 15
Fold the dough inward, making it adhere to the filling.
14
.<\/p>\n\n\n\n
Step 16
I bake the cake
15
at 180\u00b0C and let it cook for about 30 minutes.<\/p>\n\n\n\n
Step 17
When the dough has acquired a nice golden color and the dough is soft and well cooked, we take the cake out of the oven.
sixteen
and let it cool.<\/p>\n\n\n\n
Step 18
Once cool, unmold the cake.
17
.<\/p>\n\n\n\n
Step 19
Cut it with a very sharp knife.
18
to perfectly cut the crispy puff pastry layer.<\/p>\n\n\n\n
Step 20
Bring to the table and serve.
19
.<\/p>\n\n\n\n
Storage
Greek sponge cake can be stored at room temperature, under a glass cloche, for up to 3 days.<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsROUND Puff Pastry1 roll00 FLOUR150 gramsSUGAR130 gramsSOFT BUTTER CUT INTO PIECES125 gramsAMARETTI COOKIES100 gramsALMONDS100 gramsEGG3AMARETTO LIQUOR40mlBAKING POWDER FOR CAKES1 sachetGreek cake is a typical dessert from the city of Mantua. The […]<\/p>\n","protected":false},"author":2,"featured_media":3572,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3571","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3571","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3571"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3571\/revisions"}],"predecessor-version":[{"id":3573,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3571\/revisions\/3573"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/3572"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}