Imagine a dessert so light it practically floats off your plate, so delicate it melts in your mouth, and so authentically Italian that it transports you straight to a sun-drenched Tuscan kitchen. The Latteruolo Italian Pudding Cake is not just a dessert—it's a culinary experience that will revolutionize your understanding of traditional Italian sweets. With its cloud-like texture and rich, subtle flavors, this cake promises to become the star of your next gathering, leaving your guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 4 large eggs
- 1 cup sugar
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan with butter and dust lightly with flour to prevent sticking.
- In a large mixing bowl, separate the egg whites from the egg yolks. Place egg whites in a clean, dry bowl and set aside.
- In another bowl, whisk the egg yolks with sugar until the mixture becomes pale and creamy, about 3-4 minutes. The mixture should form light ribbons when the whisk is lifted.
- Gradually add melted butter to the egg yolk mixture, whisking continuously to incorporate fully. Stir in milk and vanilla extract until well combined.
- Sift the all-purpose flour and salt together, then gently fold into the wet ingredients until just combined. Be careful not to overmix.
- Using an electric mixer, beat the egg whites until stiff peaks form. This typically takes 3-5 minutes on medium-high speed.
- Carefully fold the beaten egg whites into the batter in three separate additions, using a gentle folding motion to maintain the airiness of the whites.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired. Serve at room temperature, optionally accompanied by fresh berries or a light cream.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better incorporation.
- Egg White Technique: When beating egg whites, start slow and gradually increase speed to create stable, glossy peaks.
- Folding is an Art: When adding egg whites, use a gentle "cut and fold" motion to preserve the air bubbles that give the cake its signature lightness.
- Pan Preparation: A well-greased and floured pan is crucial to prevent sticking and ensure easy removal.
- Avoid Overmixing: Stir flour just until combined to keep the cake tender and prevent a tough texture.
- Oven Positioning: Place the cake in the center of the oven for even baking and golden coloration.
- Cooling is Key: Allow the cake to cool completely before serving to let the texture set perfectly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 130mg
