A milk-based dessert, Latteruolo is a great example of a simple Italian countryside sweet with a delicate flavor. It is a typical dessert in northern regions such as Tuscany where it is also known as Casadello. It very simply is a pudding cake made with milk which makes it perfect for an afternoon snack especially for children after school. However great for an after-dinner dessert too.

PREHEAT OVEN TO 350º

BUTTER & FLOUR 9-INCH CAKE PAN

2 CUPS MILK – whole

1/3 CUP SUGAR

1 TSP VANILLA EXTRACT

1/3 CUP FLOUR – type 00, sifted or cake flour

6 EGG YOLKS

2 EGG WHITES

PINCH OF SALT

PINCH OF NUTMEG – to taste

POWDERED SUGAR FOR DUSTING

HONEY – for glazing, optional

In a medium saucepan dissolve the sugar in the milk at low heat. Add vanilla, nutmeg and let simmer for 40 minutes. Allow to cool completely before continuing.

When milk is completely cooled, add egg yolks to stand mixer and beat until frothy and yellow. Slowly add flour a little at a time and continue to beat until all is well combined.

Slowly add the milk and stir in.

In a heavy-duty mixer, beat the egg whites adding a pinch of salt until they form stiff peaks.

Gently fold the stiff whites into the milk batter.

Pour the cake batter into the pan and bake in preheated oven for 30 minutes or until a toothpick comes out clean.

Allow to cool in the pan (spreading a little honey on top while still warm) and then unmold onto a serving plate. Dust with the powdered sugar before serving or use with the following r3

BUON MANGIATA!

HONEY CREAM CHEESE FROSTING

A quick and easy delicious soft and creamy frosting made with just honey, butter and cream cheese. Perfect for this cake or any of your other cakes or muffins that call for a topping.

INGREDIENTS:

8 OUNCES CREAM CHEESE – softened to room temperature

8 TABLESPOONS  BUTTER – softened, salted or unsalted

¼ CUP LOOSE HONEY – your favorite

⅛ TEASPOON SALT – if using unsalted butter

INSTRUCTIONS:

Combine the cream cheese and butter in the bowl of your stand mixer. Beat on medium-low speed until smooth and well combined, scraping the sides of the bowl and the paddle often.

Add the honey and salt if using. Beat the frosting on low speed to combine, then increase to medium-high and beat until fluffy. Scrape down the sides of the bowl once or twice. Be very careful to not overwhip as the mixture, will become grainy.

At first the frosting will be soft and better for swirling than piping. However, if piping is called for, pop the frosting it in the fridge for a few minutes stirring every few minutes until it’s firm enough to pipe.

Use the frosting right away, or store it refrigerated airtight for up to 1 week. If chilled, let soften to room temperature before decorating your dessert.

BUON MANGIATI!