581. Torta alla Marengo

Cake à la Marengo

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Make a shortcrust pastry dough using half of the ingredients from.

Make a custard with the following ingredients:

Ingredients

  • 4 deciliters (about 1-⅔ cups) of milk
  • 60 grams (about 2

Method

Take 100 grams of sponge cake and cut it into slices half a centimeter thick. Grease a medium-sized copper baking pan with butter and cover the bottom with a layer of the shortcrust pastry dough. Cover this layer all around the edges with a border of the same dough, one finger wide and two fingers high. Dip your finger in water and moisten the pastry around the edges to make it stick better.