She's the protagonist of our February issue and it's too easy not to try it!
There biscuit cake and lemon cream by Giovanni Rota, called Torta d'Inverno, is the star of this month. A prescription simple, to be prepared with a few ingredients that are never lacking at home: eggs, sugar, flour, dry biscuits and lemons.
Do not you have a rectangular mold? It does not matter, do it with what is there, flavor it to taste or use the type of biscuit you prefer. We at the office have already tried, preparing some customized versions with what we found in the fridge and in the pantry.
With its bright colors and the vitamins of lemons, this cake is the winter sun that you can not absolutely lose yourself. Why? It's good, it makes you happy and you do not need to go shopping to prepare it.
For all these reasons we challenge you to cook it, even with small personal variations, and to share it with all the people you love, but also with us.
Post the photo of your cake on Instagram by February 24th, telling us how you got away and if you customized it, using the hashtag #cucinalacopertina and tag @lacucinaitaliana. The best photos will be selected and published on the site: will you be able to prepare a real cover cake?
The Winter Cake recipe
Ingredients
150 g granulated sugar
60 g dry biscuits
20 g flour
4 lemons
3 eggs
powdered sugar
Duration: 1 h 45 min
Level: Middle
Dose: 4 people
Method
For the biscuit and lemon cream cake recipe, cut the lemons in half; make some thin washers to hold as the final seal, then squeeze them, obtaining 120-130 g of juice. If you do not like sour flavors, reduce the juice dose to 80-90 g for a more delicate result. Mix the eggs with the granulated sugar and the flour; add the lemon juice, little by little. Thicken the mixture over the heat, stirring it, for 10-12 minutes.
Cover a rectangular mold (25 × 10 cm, h 4 cm) with baking paper; form a layer with 50 g of biscuits; crumble those that remain and use them to fill the cracks between a biscuit and another.
Pour the lemon cream over the biscuits and bake at 170 degrees for about 15 minutes. Turn out the cake with the baking paper of the covering and let it cool in the fridge for an hour. Garnish it before serving with the lemon washers and a sprinkling of powdered sugar.
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