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La dolce vita: Bake Torta della Nonna and taste sweet Italy

2022-07-06T06:41:56.313Z

La dolce vita: Bake Torta della Nonna and taste sweet Italy Created: 07/06/2022, 08:35 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 anywhe



La dolce vita: Bake Torta della Nonna and taste sweet Italy

Created: 07/06/2022, 08:35

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

The most popular cake classics and cake dreams

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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 gently and peel off the baking paper.

    Cut off the excess pastry, form a ball out of it 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 still want something fresh, simply serve a few

    berries

    or

    lemon slices

    with the Torta della Nonna and enjoy Italy on the cake fork.

    (ante)

    Italian baked goods: vote with us.

    Source: merkur

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