🍰 Torta Della Nonna (Grandmother’s Cake)
🛒 Ingredients (for 8 servings)
For the pastry (pasta frolla):
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2 ½ cups (320 g) all-purpose flour
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¾ cup (150 g) sugar
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½ tsp salt
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½ cup (115 g) unsalted butter, cold and cubed
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2 large eggs
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Zest of 1 lemon
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1 tsp vanilla extract
For the custard filling (crema pasticcera):
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2 cups (500 ml) whole milk
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4 large egg yolks
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½ cup (100 g) sugar
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¼ cup (30 g) all-purpose flour
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Zest of 1 lemon
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1 tsp vanilla extract
For topping:
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3–4 tbsp pine nuts
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Powdered sugar for dusting
👩🍳 Instructions
1. Make the pastry (pasta frolla)
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In a bowl, combine flour, sugar, and salt.
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Cut in cold butter until mixture resembles coarse crumbs.
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Add eggs, lemon zest, and vanilla. Mix until a smooth dough forms.
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Wrap in plastic and refrigerate for at least 30 minutes.
2. Make the custard
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Heat milk with lemon zest and vanilla until just simmering.
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Whisk egg yolks with sugar until pale, then mix in flour.
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Slowly pour hot milk into egg mixture, whisking constantly.
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Return mixture to the stove over low heat, stirring until it thickens. Remove and cool.
3. Assemble the cake
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Preheat oven to 350°F (175°C).
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Roll out 2/3 of the dough and line a 9-inch (23 cm) tart pan.
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Pour cooled custard into the pastry shell.
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Roll out remaining dough and cover custard (or make lattice).
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Brush top lightly with egg yolk and sprinkle with pine nuts.
4. Bake
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Bake for 35–40 minutes until golden brown.
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Cool completely, then dust with powdered sugar before serving.
💡 Tips for Perfection
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Chill dough before rolling for easier handling.
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Don’t overcook custard—it should remain soft and creamy.
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Pine nuts can be lightly toasted for extra flavor.
This cake is creamy, nutty, and has that irresistible old-world Italian charm—perfect for a family dessert or a special occasion.
If you want, I can also give a lighter, easier version of Torta della Nonna that skips rolling pastry and still tastes authentic. Do you want me to do that?