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Torta Della Nonna (Grandmother's Cake)


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Ingredients

10 slice(s)

Creme Patissiere

  • Zest of half a lemon
  • 100g caster sugar
  • 600g full cream milk
  • 5 large egg yolks
  • 30g plain flour
  • 1tsp Vanilla Paste

Pastry dough

  • Zest of half a lemon
  • 300g plain flour
  • 100g caster sugar
  • 1tsp baking powder
  • 150g unsalted butter cubed
  • 1 large egg plus one egg yolk
  • 80g pine nuts rinsed in cold water
  • Icing sugar to serve
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Recipe's preparation

    Creme Patissiere
  1. Mill lemon zest and caster sugar for 10 second, speed 9. Scrape down the bowl and repeat until zest is finely grated.
  2. Add remaining ingredients to bowl and using Thickening mode at 100 degrees. If you don't have a TM6, cook for 7 minutes, 90 degrees, speed 4.
  3. Transfer to a separate bowl and cover the surface of the custard with cling wrap to prevent a skin forming. Cool and then place into the fridge while you prepare the pastry.
  4. Pastry dough
  5. Mill lemon zest and 50g of the plain flour for 10 seconds, speed 9. Scrape down the bowl and repeat until the zest is finely grated.
  6. Add the remaining plain flour, caster sugar, baking powder and butter and combine for 20 seconds, speed 4.
  7. Add the egg and egg yolk and combine for a further 20 seconds, speed 4.
  8. Tip dough onto a floured bench or Thermomat and form into a ball. Flatten into a disc and wrap in the Thermomat or some cling wrap and place in the fridge to rest for one hour.
  9. Assembling the cake
  10. Preheat the oven to 180 degrees, fan forced and grease and flour a 22cm pie dish and set aside.
  11. Divide the pastry into two pieces, one piece two thirds the total.
  12. On a floured surface roll the larger piece into a 2mm thick circle large enough to cover the bottom of the pie dish and up the sides. Roll onto your rolling pin and then flip it onto the pie dish, press it with your fingertipes so it sticks to the surface of the dish and cut off any excess. Pierce all over the surface of the dough with a fork.
  13. Fill the pastry shell with the cooled custard. Roll the remaining pastry into a disc to cover the custard and pinch the bottom and top pastry together.
  14. Sprinkle the damp pine nuts over the top of the pastry and push down gently so they stick to the pastry.

    NOTE: my photo is missing the pine nuts as I had run out when making it at home.
  15. Cook for 35-40 minutes until golden. Once cooked, allow to cool completely before dusting with icing sugar and serving.
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Accessories you need

  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

To use up the 5 egg whites, give this Jatx Cracker and Walnut Torte a go. It's delicious!!

https://www.recipecommunity.com.au/baking-sweet-recipes/dis-jatz-cracker-and-walnut-torte/qcf6hiqm-464be-358670-beea0-4icl12xz


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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