Nonna's Cake Recipe
June 29, 2019
"From our weekday newspaper The West Australian and their cake baking contest. Times are estimated."
- Serving Size: 1 (584.3 g)
- Calories 1315.7
- Total Fat - 79.5 g
- Saturated Fat - 33.2 g
- Cholesterol - 2301.8 mg
- Sodium - 722.2 mg
- Total Carbohydrate - 99.3 g
- Dietary Fiber - 11.6 g
- Sugars - 23.3 g
- Protein - 52.7 g
- Calcium - 402 mg
- Iron - 9 mg
- Vitamin C - 38.5 mg
- Thiamin - 0.8 mg
To make the pastry sift flour, make a well in the centre and add sugar, lemon rind, egg, anisette and the melted butter.
Gradually mix, slowly adding the milk to get a soft, pliable dough.
Cover and rest for one hour in the fridge.
Make the yellow custard by placing all ingredients in a saucepan, mixing together until smooth and then place on the heat and stir continuously until it thickens, about 10 to 15 minutes.
Take off the heat and cool for 5 to 10 minutes and then make the chocolate custard the same way.
Grease and line a 23cm spring form baking dish.
Roll out the pastry to fit the baking dish, about 1/2cm to 1cm thickness.
Add the yellow custard and then the chocolate custard.
Bake for 40 to 60 minutes at 160C-170C.
Cool the cake completely before removing from the tin.
Tips & Variations
No special items needed.