Bakery Cafe Sweet Desserts

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Italian Sweets and Dessert Recipes

MARGHERITA CAKE (Pasta Margherita)

Potato meal, three ounces.
Sugar, six ounces.
Four eggs.
Lemon juice.

Beat well the egg-yolks with the sugar, add the potato meal and the lemon juice and stir everything for half an hour. Finally beat well the egg whites, and mix together with the rest of the mixture, stirring continually but slowly. Pour the mixture in a smooth and round mold, greased with butter and sprinkled with powdered sugar. Put at once in the oven.

Remove from the mold when cold and dust with powdered sugar and vanilla.

MANTUA TART (Torta Mantovana)

Flour, six ounces.
Sugar, six ounces.
Butter, five ounces.
Sweet almonds and pine-seeds, two ounces.
One whole egg.
Four egg-yolks.
A taste of lemon peel.

Mix well the eggs with the sugar. Then add in the flour little by little, still stirring, and finally melted butter (butter should be melted in a double steamer (bain-marie) so that its flavor is preserved). Put the mixture in a pie-dish greased with butter and sprinkled with flour or ground bread crumbs. Cut the pine seeds in half and cut each almond, previously skinned in warm water, into eight or ten pieces. Put the almonds and the pine-seeds on top of the mixture. This tart must not be thicker than one inch, so that it can dry well in the oven, which must not be too hot. Bake.

Sprinkle with powdered sugar and serve cold.