Torta della nunna

METHOD

How to make it

1. 01

   STEP 1

   Done

   1. Mix the flour and cubes of butter in a bowl and mix with the (hand) mixer until you have a crumb mixture. Put this on your work surface and make a hole in the middle. Spread the 150 g sugar, break the 2 eggs in and grate the skin of 1 Lemon above it. Mix it with your fingers gently from the outside inside (dry over wet) and then knead quickly to a dough. Make it a ball, pack in holding foil and lay 30 minutes in the fridge.

2. 02

   STEP 2

   Done

   2. Now it is time to make the pastry cream (thanks to Laura's Bakery who helped me on my way). Mix the milk, whipped cream and vanilla stick in a saucepan and heat to boiling point. Fish the vanilla stick out, cut open and scrape out the vanilla. Stir this through the liquid.

3. 03

   STEP 3

   Done

   3. Stir 3 egg yolk, flower and 80 Gr sugar mixed until it is completely mixed. Now gently put a few spoons of the warm milk mixture through so that both parts can get used to each other and the mixture is slightly liquid. Then pour this gently with the warm milk mixture while stirring quietly with a guard.

4. 04

   STEP 4

   Done

   4. Now comes the part where you have to pay attention. Put the heat medium high and heat the mixture until it becomes a thick cream. But keep stirring this, otherwise you will get lumps. It should absolutely not cook, turn the fire down as soon as this almost happens, because then you get scrambled eggs. Slowly and with a little love, you get the perfect pastry cream. If it has the desired thickness, put out the fire immediately and pour in a clean bowl to cool off.

5. 05

   STEP 5

   Done

   5. Preheat the oven 180 degrees and grease a quiche (or low cake) shape.

6. 06

   STEP 6

   Done

   6. Remove the dough from the fridge and roll, on a flour-polluted work surface, to a round dough stick that allows you to cover the quiche shape. You leave dough, this you can use to make decorations for the top. Or have your kids make cookies out of them with sticks (approximately 15 minutes baked on 180 degrees).

7. 07

   STEP 7

   Done

   7. Cover the quiche shape, including the side walls, and cut away excess dough. Put the shape in the fridge until the pastry cream is completely cooled.

8. 08

   STEP 8

   Done

   8. Stir the ricotta and scoop it through the (refrigerated) pastry cream together with the rasp of 1 lemon. Create this in the cake tin and iron smooth. Decorate with the dough shapes and sprinkle with the pine nuts.

9. 09

   STEP 9

   Done

   9. Bin 40 minutes in the preheated oven and then let cool on a grill. Sprinkle richly with icing sugar before serving.

10. 10

    STEP 10

    Done

    At room temperature, this torta della nonna is the best. The filling is still extremely creamy and that is exactly what makes this cake so special.

11. 11

    STEP 11

    Done

    Recipe & photography: Francesca