Latteruolo — Italian Pudding Cake

• Vegetarian

• Refrigerated

  • 2 Egg whites
  • 6 Egg yolks

• Baking & Spices

  • 0 1.76 oz (50 gr flour type
  • 3 oz Caster sugar
  • 1 Powdered sugar
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Dairy

  • 2 cups Whole milk

Found on honestcooking.com

Description

Ingredients

• 2 cups (500 gr) whole milk
• 3 oz (85 gr) caster sugar
• 1 tsp vanilla extract
• 1.76 oz (50 gr) flour type 00, sifted
• 6 egg yolks
• 2 egg whites
• 1 pinch of salt
• powdered sugar, to dust

Directions

• In a medium sauce pan, dissolve the sugar into milk at low heat, then add the vanilla extract and let simmer for 40 minutes. Allow to cool completely.
• Preheat the oven at 350 F degrees.
• Grease a 9 inch cake pan with baking spray to butter and flour. Set aside.
• With a hand or stand mixer, beat the egg yolks until yellow and frothy.
• Add the flour little by little and continue to beat until incorporated.
• Slowly add the milk and stir.
• With a hand or stand mixer, whip the egg whites with a pinch of salt at stiff peaks.
• Fold gently the whipped egg whites into the milk mixture.
• Pour the cake butter into the pan and bake for 30 minutes or until a toothpick comes out clean.
• Allow to cool in its pan.
• Unmold the dessert onto a serving plate and dust with powdered sugar before serving.