Ingredients:
For the dough:
- 180 g butter at room temperature
- 150 g of granulated sugar
- 3 eggs
- 180 g of Ruggeri soft wheat flour
- ½ sachet of yeast
- 2 tablespoons pine nuts
For the cream:
- 3 egg yolks
- 70 g of sugar
- 2 tablespoons of Ruggeri soft wheat flour
- 500 ml of milk
- 2 tablespoons of raisins soaked in vinsanto
To prepare the Pinolata senese we start like this... first we prepare the cream, so it will be cold when we add it to the cake... heat the milk and in the meantime beat the egg yolks with the sugar and flour... then pour the hot milk on the cream, mixing well... put the cream on a low heat and stir continuously until it begins to thicken... remove from the heat, add the well-squeezed raisins and let cool well... in the meantime heat the oven to 180°... now let's dedicate ourselves to the dough... beat the butter with the sugar in a planetary mixer or with an electric whisk, adding the eggs one at a time... then add the flour and yeast... it will be a nice creamy mixture... divide the dough into two equal parts... put one part in a buttered and floured pan or lined with baking paper... level it well... now pour the now cold cream on top... level this well too... now to make it easier to fold it in cream covering, since the dough would be sticky to spread on the cream, I recommend putting the remaining dough in a piping bag and distributing it evenly... you will see that it will be very easy... sprinkle with pine nuts... bake for about 40-50 minutes... let it cool well so that it sets well... sprinkle with icing sugar if desired... your Pinolata senese is ready!!
