The recipe for this cake of Piedmontese cuisine is one of the best kept secrets. It seems that already Bertinotti did not want anyone to assist them when preparing the stuffing.
Today, the Novecento cake recipe and the secret ingredient that makes the taste of the cream are well guarded by the Balla family noted that the rights and that makes this Ivrea traditional dessert .
This cake is a traditional recipe of Piedmontese cuisine.
A big Novecento cake is prepared every year during the historic carnival of Ivrea near Turin .
I post here a recipe that is obviously not the original one but is very close, if you want to eat the real one you just have to go to the historic carnival in Ivrea :
- 4 egg yolks
- 120g sugar
- 4 egg whites steadfast
- 50g of starch
- 1 package yeast
- 1 / 2 teaspoon of vanilla extract
- 1 tablespoon unsweetened cocoa powder
Bake at 180 for ~ 30 minutes
For the custard:
500 grams of custard
2 tablespoons of cocoa liquor
200 grams of butter
1 tablespoon cocoa
1 small glass of curacao
1 cup milk
(Cream Or a little more light but away from the original
- 200ml of whipped cream cake
- 1 egg white, whipped
- 1 tablespoon unsweetened cocoa)
Fit the whole eggs, egg yolks and sugar. Add flour, potato starch and cocoa, mixing slowly.
Pour the mixture into a round pan and cook at 180 degrees for about half an hour. Allow to cool, remove from the mold and cut into 4 discs
Prepare the cream, adding the custard to whipped butter and cocoa liquor, add the cocoa.
Each disk of dough soaked with milk and Curacao. Alternate discs cream. Finish with a layer of cream which also cover the edge of the pie.
Dust the cake with the chocolate in the first grain and then with sugarmill.
Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .