LATTERUOLO SEMPLICE

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Every year on this date, I celebrate my birthday with Sachertorte but given my dislike for chocolate-based desserts, this year I looked for something else. Today's post is, once again, inspired by Pellegrino Artusi. The dessert is made up of two recipes: pasta margherita that has already been featured as part of the Southern Caramel cake and latteruolo semplice, recipe no. 695 from Science in the Kitchen and the Art of Eating Well (1891).

Latteruolo semplice is one of two custards by the same name. Pellegrino explained in the introduction that it was made by peasants in Romagna and offered to their landowner at the feast of Corpus Christi so, by rights, this post should have been posted around June when the Catholic Church celebrates the presence of the Holy Body and Blood of Christ in the Eucharist.

 

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Corpus Christi procession by C. E. Doepler, 1824

 

In Pellegrino's words, latteruolo semplice is a nutritious dessert, especially for children, and I agree. The difference with the more sophisticated version of the custard lies in the  flavoring -vanilla or coriander against grated lemon peel (that I happen to adore)- as well as the number of yolks that make the other custard richer than latteruolo semplice.

It's interesting that despite being a millionnaire, who could afford the most extravagant ingredients, resulting in the most extravagant desserts, Pellegrino favored uncomplicated recipes that were ideal for families and/or health-conscious people, such as he. It's also worthy of note that many of his desserts are really very simple.

 

 
 

 










PASTA MARGHERITA + LATTERUOLO SEMPLICE
The custard may also be flavored with vanilla or coriander seeds. In order to be filled with custard, Pellegrino's recipe for pasta margherita had to be increased by one third and was.

I n g r e d i e n t s
for the base:
for the glazing:
150g powdered sugar
1tbsp lemon juice
water
for the custard:
1lt whole milk
100g powdered sugar
6 eggs
lemon rind

M e t h o d
1. Slice the cake horizontally, creating three layers. 2. To make the glazing: Combine the sugar, lemon juice and as much water as needed for making a white paste. Brush over a layer of hot cake that you will place on top of the finished dessert. 3. To make the custard: Heat the milk very gently in a saucepan, adding the lemon rind. Remove from the heat and take out the lemon rind. Beat the sugar with the eggs for 5 minutes. Add some of the milk and whisk. Pour into the saucepan and cook with the remaining milk at very low temperature, stirring once in a while. Remove from the heat and leave to cool. 4. To assemble: Place a layer of cake on a serving plate, with a cake ring adjusted. Spread half of the filling on top. Repeat with the second layer of cake, the rest of the filling, and top with the glazed layer of cake.
 
N o t e
Keep refrigerated, preferably under a cake dome, and eat within a day or two.

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