The Monterossina cake takes its name from Monterosso. Typical dessert of the town, it is among the specialties of the Pasticceria Laura (Via Vittorio Emanuele, 59, tel: 339 6849942), located in the old part of Monterosso.

The dessert is prepared in different stages: shortcrust pastry, custard, sponge cake.
One possible recipe is this, the original is a secret.

Ingredients:
For the shortcrust pastry:
350 gr flour 00
180 gr butter
40 gr granulated sugar
60 gr icing sugar
1 teaspoon of baking powder
1 whole egg
1 pinch of salt

For the custard:
500 ml milk
3 egg yolks
5 tablespoons of sugar
3 tablespoons of potato starch
1 sachet of vanillin
Whole lemon zest

For the filling:
80 gr apricot jam
100 gr dark chocolate
1 ready-made sponge cake disc
Powdered sugar to decorate

The shortcrust pastry is prepared by combining flour, butter, sugar, egg, yeast and a pinch of salt. After obtaining a smooth and homogeneous dough, we let it rest in the refrigerator for at least 30 minutes.

Meanwhile, prepare the custard by beating the egg yolks with the sugar and adding the starch. The milk is heated with the vanilla and lemon zest and added to the eggs. Put on the stove and stir until it comes to a boil. Then leave to cool.

Now spread two thirds of the shortcrust pastry on a previously greased and floured baking tray and of the same size as the sponge cake disc. Spread the jam on top and cover with the sponge cake disc. Add the cream and coarsely chopped chocolate. Cover with another disc of shortcrust pastry a little smaller and Bake in a convection oven at 170 C for 30 minutes, plus 8 minutes of cooking on the grill.

Remove the cake from the oven and sprinkle with icing sugar.