More like a tart than a cake, the 'mille novecento venti' or 1920 is by far my favorite dessert.
The cake pictured on this post was given to my by Bergonzi family Eddy from Al Vedel where I staged in Italy.
'La Torta Mille Novecento Venti'
With the permission of the Bergonzi family I hope to share the recipe but I will have to post this up later as we are currently lost in translation...
More about this cake:
When you first cut into this cake, you are overwhelmed by how moist it is when it looks so dry, like a cookie almost. The rum really ads an exciting flavor and helps moisten the cake.
The dough for this particular cake was bright yellow (from the super red egg yolks in Italian eggs) or some food dye (but I think it was the eggs).
We've been snacking on this cake for a week and it still is moist and delicious.
The next time you are in Parma, or Vedole or Colorno, stop by Al Vedel and enjoy a slice (tell them I sent you!).
