Italian Cakes & Dessert Recipes Italian Easter Recipes

This is the REAL SOFT & CREAMY ITALIAN TORTA DELLA NONNA

Torta della Nonna is a great classic of the Italian pastry, this is a simpler version, without the covering paste.

The pastry is a light but crispy oil shortbread, while the filling is obviously made of custard with pine nuts on top.


We can customize Torta della Nonna as we like, adding ingredients to the cream, such as chopped nuts or chocolate chips.

Torta della Nonna keeps very well in the fridge, especially if wrapped in aluminum foil.

 

 

 

SERVINGS:5

INGREDIENTS:

  • 1 egg
  • 150 grams (5.30 oz) of granulated sugar
  • 100 ml (1/2 cup) of vegetable oil
  • juice of 1 lemon
  • 210 grams (7.41 oz) of 00 flour
  • 1 tsp of baking powder
  • 300 grams (10.5 oz) of pastry cream
  • almond silvers or pine nuts for decorating as needed

 

DIRECTIONS:
METHOD:
1. Sift the flour along with the baking powder. Set aside.
2. In a medium bowl mix the egg with sugar.
3. Add in the vegetable oil and the lemon juice, mix to combine
4. Add in the sifted flour.
5. Mix with the help of a wooden spoon.
6. Transfer the mixture into a 9 inches baking tin. Press the cake mixture into the tin using your hands. Also make sure to press the mixture along the sides of the cake tin.
7. Fill with the pastry cream and decorate with almond slivers or pine nuts.
8. Bake at 350 F for 45 minutes or until the top has a nice golden brown colour.

How to Make PASTRY CREAM

Crema Pasticcera is a basic recipe of Italian pastry making, certainly one of the most common and is usually used to fill cakes such as sponge cake, cream puffs, tarts, eclairs, cannoli, millefeuille, etc..

I have also used it to prepare some excellent saccottini enriched with chocolate drops.

 

 

 

VIDEO RECIPE:

 

 

INGREDIENTS:

  • 4 cups of milk
  • 1 ¼ cups of sugar
  • 1 piece of orange peel
  • 6 egg yolks
  • 1/2 cup  cake flour or 1/3 corn starch
  • pinch of salt
  • 1 drop of vanilla essence

 

DIRECTIONS:

Heat the milk, salt and the orange peel in a 4 quart heavy saucepan, at a low heat.

At the same time in a large bowl mix the sugar and the flour or corn starch and add the egg yolks one at a time, stirring with a wire whisk until well homogenized.

Increasing the heat a little bit and transfer egg mixture into the pot with milk.

Continue cooking, stirring constantly until it thickens and bubbles for 1 minute.

Remove from fire, discard orange peels, mix in the vanilla and place in a bowl.

Cover surface with wax paper and store in the refrigerator for a few hours or until ready to use.

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