Well, forget about four-quarter cakes, because this dessert uses the same amount of each ingredient in the base, but without eggs. And, most importantly, the final result is more like a tart than a cake.<\/p>\n
In this recipe, the name comes from the amount of the ingredient weights in grams.
\nI chose to call it that because it was passed on to me as “125.”<\/p>\n
Word of mouth<\/span><\/strong><\/h4>\nI accidentally found the <\/span>Crostata 125<\/span><\/em> (tart 125) recipe one January morning at the English school I attend. Anyone who knows me is aware of my passion for cooking and my job as a food writer and kitchen instructor, even my teacher, who, for a time, couldn’t wait to share a recipe with me that he had received from a Bolognese cook who had heard it from a friend.<\/span><\/p>\nWord of mouth is as rare as a handwritten letter.<\/span><\/strong><\/p>\nRecipes are now on the Web.<\/span><\/strong><\/p>\nThat’s why a recipe whispered in my ear is a kind of poetic gift.<\/span><\/p>\nIt’s a typical Italian home cake, both for its everyday ingredients and its ease of preparation.<\/span><\/strong><\/p>\nAnd since it’s a gift I’m happy to share, I’m leaving you the recipe.<\/span><\/p>\nI’ve done a few test runs and hope to spare you the most common mistake of all: changing a little something here and there, thinking, “What’s the worst that could happen?” Nothing serious, usually. <\/span><\/p>\nExcept when it tastes not very good or downright bad, and then blaming the recipe when the one that didn’t work is actually yours, the one you altered, not the original.<\/span><\/p>\n <\/p>\n
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Tests I’ve make for you<\/span><\/strong><\/h4>\n\n- I made the cake using granulated sugar and brown sugar. In this recipe, I prefer brown sugar, but you can use whatever you have on hand or prefer.<\/span><\/li>\n
- One time I reduced the amount of sugar and, another time, the amount of butter. If you do this, know that you’ll end up with a cake that bears no resemblance to the original flavor of the tart 125, which, by the way, is absolutely amazing. Stick to the recipe’s listed quantities for each ingredient, or take full responsibility for the results. If you reduce the amount of butter, the cake will be less crumbly and more powdery. It will also be harder to knead. If you cut a part of sugar, the result will be a cake that’s not very crunchy and rather bland.<\/span><\/li>\n
- I substituted whole wheat flour with buckwheat flour. If you like the taste of buckwheat or want a gluten-free cake, use this flour.<\/span><\/li>\n
- I paired the buckwheat flour with plum jam and the whole wheat flour with blueberries. You can choose your favorite without fear of making a mistake.<\/span><\/li>\n
- While kneading, you might be tempted to add some liquid. Resist and keep kneading, it’ll all work out.<\/span><\/li>\n<\/ul>\n
I also rely on word of mouth! If you like my work, share it with anyone who loves stories and recipes that taste great. Grazie, x<\/span><\/strong><\/p>\nKeep in Touch<\/b><\/b><\/h5>\n
Word of mouth is as rare as a handwritten letter.<\/span><\/strong><\/p>\n Recipes are now on the Web.<\/span><\/strong><\/p>\n That’s why a recipe whispered in my ear is a kind of poetic gift.<\/span><\/p>\n It’s a typical Italian home cake, both for its everyday ingredients and its ease of preparation.<\/span><\/strong><\/p>\n And since it’s a gift I’m happy to share, I’m leaving you the recipe.<\/span><\/p>\n I’ve done a few test runs and hope to spare you the most common mistake of all: changing a little something here and there, thinking, “What’s the worst that could happen?” Nothing serious, usually. <\/span><\/p>\n Except when it tastes not very good or downright bad, and then blaming the recipe when the one that didn’t work is actually yours, the one you altered, not the original.<\/span><\/p>\n <\/p>\n I also rely on word of mouth! If you like my work, share it with anyone who loves stories and recipes that taste great. Grazie, x<\/span><\/strong><\/p>\n<\/p>\nTests I’ve make for you<\/span><\/strong><\/h4>\n
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Keep in Touch<\/b><\/b><\/h5>\n
![\"Jam](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2026\/03\/IMG_9603.jpeg\" "\\"Jam")
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