The nuns’ breasth pastry (tette delle monache). This is a typical pastry from Altamura, in the South of Italy.
The name comes from the fact that these cupcakes remember the breast of a woman.
In this case, this typical dessert was and still is prepared by seclusion nuns.
This sweet is made with “pan di spagna” stuffed with a soft and tasty cream or whipped diplomatic and finally topped with icing sugar.
- 5 eggs
- 5 oz sugar
- 2 oz potato starch
- 1 cup flour
- chantilly cream
- icing sugar
- Whip the eggs with the sugar until creamy.
- Combine the potato starch and the flour and mix gently.
- Transfer the mixture into a sac-a-poche and form small balls. Put them into cups.
- Bake at 200°C (390°F) for 15 minutes. Prepare the whipped cream.
- Once cooked, leave to cool and fill them with cream. You can cut them in half, or make a hole under the cakes and fill them.
- Arrange them in the cups and finally sprinkle with icing sugar.
- Your nuns’ breasth pastry is now ready to be served!