La dolce vita: Bake Torta della Nonna and taste sweet Italy
Created: 07/05/2022 08:49
By: Anne Tessin
Torta della Nonna is the classic Italian cake that you should bake and enjoy again and again.
So tempting, so creamy, so easy to bake.
"Grandmother's cake" - the name of the Italian cake could not be more appropriate.
Torta della Nonna
is a sweet classic that you can (and should) enjoy anywhere in Italy.
The fine cake made of shortcrust pastry and vanilla cream tastes fantastic and is easy to conjure up... at least if you know this
simple cake recipe
.
Torta della Nonna is Italy on a cake fork.
© PeteerS/Imago
Torta della Nonna: You need these ingredients
For the dough:
350 grams of wheat flour
120g powdered sugar
1 tbsp starch
1 pinch of salt
1 tsp lemon zest
150g cold butter
1 egg, size
M
also: a tart pan
For the cream filling:
800 ml whole milk
1 vanilla pod (alternatively vanilla extract)
1 egg, size
M
2 egg yolks (this tells you the color)
45g starch
140 grams of sugar
For the decoration:
30 grams of pine nuts
some powdered sugar
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This is how you easily bake the Italian classic Torta della Nonna
For the shortcrust pastry:
First, mix flour, starch, sugar and a pinch of salt (it really is that much) in a bowl.
Then add lemon zest, pieces of butter and egg and knead everything quickly to form a smooth dough.
Shape into a ball or roll, then wrap in cling film and
refrigerate for about 60 minutes
.
In the meantime, preheat your oven to 180 degrees top/bottom heat.
For the cream filling:
Boil the milk and scrape in the pulp of the vanilla bean.
In a bowl, beat the egg, yolks, starch and sugar until smooth and then stir into the milk with a whisk.
Simmer over medium-high heat for 1 to 2 minutes until the pudding thickens.
Then pour the cream into a bowl and
immediately cover with cling film to prevent a skin from forming
.
Completion of the Torta della Nonna:
Take the shortcrust pastry out of the fridge and roll it out thinly on baking paper –
about 5 mm
.
Grease the tart tin and then place the rolled out dough in the tin, press it down carefully and remove the baking paper.
Cut off the excess pastry, shape it into a ball again and roll it out to the size of the tart tin.
Pour the cooled cream into the mold and smooth it out.
Then put the second rolled out dough on top like a lid and press the edge a little.
If there is any excess dough, cut it off.
Decorate the cake with the pine nuts and then bake in the lower third of the preheated oven for about 45 minutes.
Leave the
Torta della Nonna to cool in the tin for at least an hour
before removing, dusting generously with powdered sugar and serving.
This cake is worth sinning over and over again.
If you want something fresh, simply serve a few
berries
or
lemon slices
with the Torta della Nonna and enjoy Italy on the cake fork.
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