Torta al Latte con Crema Gianduia (Italian Extra Soft Milk Cake)

Torta al Latte con Crema Gianduia (Italian Extra Soft Milk Cake with Gianduia Cream)

Torta al Latte con Crema Gianduia

Story of the Dish

Torta al Latte con Crema Gianduia brings together two completely different textures: an exceptionally soft, moist Italian milk cake and a silky cream built around real Gianduia chocolate and roasted hazelnut.

The cake itself must remain incredibly tender. It should not have the dry elasticity of Pan di Spagna or the compact texture of a butter cake. When pressed gently with a fork, the crumb should compress almost immediately.

Inside, the Gianduia cream must remain equally soft.

This is important because Gianduia contains both cocoa butter and hazelnut fat. If the formula contains too much chocolate, refrigeration will make the filling firmer than the cake.

For that reason, this is not ganache and it is not Nutella filling.

We prepare a true pastry cream and use Gianduia to enrich it, producing a filling that remains creamy, smooth and luxurious even after chilling.

And as with the entire collection, the exterior remains simple.

Powdered sugar only. Nothing else.

This soft milk cake pairs an Italian dairy-rich sponge with gianduia, the classic Piedmontese combination of chocolate and hazelnut. The filling should be smooth and restrained so hazelnut remains clear.

Recipe Information

Region: Piedmont inspired, Italy

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: One 9.06 in, 9 inch cake

Servings: 10

Preparation Time: 45 minutes

Total Time: Approximately 7 hours

Difficulty: Medium to Advanced

Servings: 4. Prep Time: 20 minutes. Cook Time: 30 minutes. Total Time: 50 minutes. Adjust the yield as needed while preserving the ingredient ratios and intended texture of the dish.

Ingredients

For the Extra Soft Torta al Latte

7.05 oz all purpose flour

1.41 oz potato starch

4 large eggs, room temperature

6.35 oz granulated sugar

8.45 fl oz whole milk

3.17 oz unsalted butter

1.35 fl oz neutral vegetable oil

0.35 oz baking powder

1 teaspoon pure vanilla extract

¼ teaspoon fine sea salt

For the Crema Gianduia

16.91 fl oz whole milk

5 large egg yolks

3.17 oz granulated sugar

1.23 oz cornstarch

5.29 oz quality Gianduia chocolate, finely chopped

1.06 oz pure roasted hazelnut paste, unsweetened

0.53 oz unsalted butter

½ teaspoon pure vanilla extract

Small pinch of fine sea salt

For the Light Milk Soak

2.71 fl oz whole milk

0.35 oz granulated sugar

½ teaspoon pure vanilla extract

For Preparing the Pan

Unsalted butter, as needed

All purpose flour, as needed

Parchment paper

For Finishing

Powdered sugar, as needed

Nothing else.

Equipment

9.06 in, 9 inch round cake pan

Stand mixer or electric hand mixer

Medium saucepan

Small saucepan

Mixing bowls

Fine mesh sieve

Whisk

Large silicone spatula

Digital kitchen scale

Cooling rack

Long serrated knife

Offset spatula

Pastry brush

Plastic wrap

Instant read thermometer

Step 1: Prepare the Gianduia

Finely chop the Gianduia chocolate.

Smaller pieces melt much more evenly into pastry cream.

Place the chopped chocolate into a clean heatproof bowl.

Add the pure roasted hazelnut paste.

Set aside.

Do not melt them separately.

The hot pastry cream will provide enough heat to melt the Gianduia gradually.

Step 2: Heat the Milk

Place 16.91 fl oz whole milk into a saucepan.

Add the vanilla.

Heat gently to approximately:

80 to 185°F

176 to 185°F

The milk should be steaming.

Do not allow it to boil aggressively.

Remove from the heat.

Step 3: Prepare the Yolks

Place the egg yolks into a mixing bowl.

Add the sugar.

Whisk immediately until smooth and slightly pale.

Add the cornstarch and salt.

Continue whisking until completely homogeneous.

Step 4: Temper the Eggs

Slowly pour approximately one third of the hot milk into the yolk mixture while whisking continuously.

Add another third.

Whisk again.

Return everything to the saucepan containing the remaining milk.

Step 5: Cook the Pastry Cream

Place over medium heat.

Whisk continuously.

The mixture will begin thickening as the starch gelatinizes.

Once the cream reaches a gentle boil, continue cooking for approximately:

30 to 45 seconds

while whisking.

Remove immediately from the heat.

The pastry cream should be thick and glossy.

Step 6: Create the Gianduia Cream

Pour approximately one third of the hot pastry cream over the chopped Gianduia and hazelnut paste.

Wait approximately:

30 seconds

Begin whisking slowly from the center.

Once the chocolate begins melting, add another third of the pastry cream.

Whisk again.

Add the remainder.

Continue mixing until completely smooth.

This gradual incorporation encourages a stable emulsion between the dairy, cocoa butter and hazelnut fat.

Step 7: Finish with Butter

Allow the mixture to cool slightly for approximately 1 minute.

Add:

0.53 oz unsalted butter

Whisk until completely incorporated.

The finished cream should be glossy, silky and fluid enough to spread easily.

It will become considerably thicker after refrigeration.

Step 8: Cool Correctly

Transfer the Gianduia cream into a wide shallow container.

Place plastic wrap directly against the surface.

Refrigerate for at least:

2 hours

The filling must be completely cold before assembly.

Step 9: Prepare the Cake Pan

Preheat the oven to:

338°F

340°F

Butter a 9.06 in, 9 inch round cake pan.

Line the bottom with parchment.

Butter the parchment lightly.

Dust the sides lightly with flour and remove the excess.

Step 10: Prepare the Dry Ingredients

Combine:

7.05 oz all purpose flour

1.41 oz potato starch

0.35 oz baking powder

¼ teaspoon fine sea salt

Sift everything together twice.

Set aside.

The potato starch helps create the extremely tender crumb we want for this entire collection.

Step 11: Prepare the Warm Milk Mixture

Place the whole milk and butter into a small saucepan.

Heat gently until the butter has completely melted.

Bring to approximately:

140°F

140°F

Remove from the heat.

Add:

1.35 fl oz neutral vegetable oil

1 teaspoon vanilla

Whisk briefly.

Keep warm.

Step 12: Whip the Eggs

Place the room temperature eggs into the bowl of a stand mixer.

Whip at medium speed for approximately 1 minute.

Gradually add the granulated sugar.

Increase to medium high speed.

Continue whipping for approximately:

7 to 9 minutes

The mixture should become pale, thick and approximately triple in volume.

Lift the whisk.

The mixture should fall back into the bowl in a thick ribbon that remains visible for several seconds.

Do not rush this stage.

This aeration contributes directly to the softness of the cake.

Step 13: Incorporate the Dry Ingredients

Remove the bowl from the mixer.

Add one third of the sifted dry ingredients.

Fold gently using a silicone spatula.

Cut through the center.

Sweep across the bottom.

Lift upward.

Rotate the bowl.

Repeat.

Add another third.

Fold again.

Finish with the remaining dry ingredients.

Stop immediately when no visible flour remains.

Step 14: Temper the Warm Milk

Transfer approximately:

8.82 oz of batter

into a separate bowl.

Slowly add the warm milk, butter and oil mixture while whisking gently.

Continue until homogeneous.

The mixture will become considerably more fluid.

That is correct.

Step 15: Complete the Batter

Slowly pour the tempered mixture around the edge of the main batter.

Fold gently from the bottom upward.

Rotate the bowl continuously.

Stop as soon as everything is uniform.

The batter should remain visibly aerated.

Step 16: Bake

Transfer immediately into the prepared pan.

Level gently.

Bake at:

338°F

340°F

for approximately:

30 to 36 minutes

Do not open the oven during the first 25 minutes.

Begin checking the cake at approximately 30 minutes.

Step 17: Protect the Moisture

Press the center gently.

It should spring back.

Insert a wooden skewer.

It should emerge clean or with a few moist crumbs.

For maximum precision, check the internal temperature.

Remove the cake when the center reaches approximately:

92 to 201°F

198 to 201°F

Do not bake until the cake becomes dark golden.

The surface should remain relatively pale and delicate.

Step 18: Cool Completely

Leave the cake in the pan for approximately:

10 minutes

Carefully release it.

Transfer to a cooling rack.

Remove the parchment.

Return the cake upright.

Allow it to cool completely for approximately:

60 minutes

Step 19: Prepare the Milk Soak

Place the milk and sugar into a small saucepan.

Heat gently only until the sugar dissolves.

Remove from the heat.

Add vanilla.

Cool completely.

This is a moisture adjustment, not a traditional heavy cake soak.

Step 20: Restore the Gianduia Cream

Remove the completely chilled Gianduia cream from the refrigerator.

Transfer it to a bowl.

Whisk gently by hand for approximately:

20 to 30 seconds

It should become beautifully smooth and spreadable.

If the cream feels slightly too firm, allow it to stand at room temperature for approximately 5 minutes before whisking.

Do not heat it.

Step 21: Cut the Cake

Using a long serrated knife, mark the midpoint around the entire circumference.

Rotate the cake gradually while cutting toward the center.

Carefully remove the upper layer.

Support it properly because the cake is deliberately extremely soft.

Step 22: Apply the Light Milk Soak

Brush approximately:

25 to 1.01 fl oz

onto the bottom layer.

Brush approximately:

20 to 0.85 fl oz

onto the cut surface of the upper layer.

Do not pour the soak directly onto the cake.

Do not saturate the crumb.

Step 23: Fill with Crema Gianduia

Place the bottom layer onto the final serving plate.

Transfer the Gianduia cream to the center.

Spread gently with an offset spatula.

Create a generous layer approximately:

1.5 to 0.79 in thick

Leave approximately:

0.39 in

around the perimeter without filling.

Step 24: Assemble

Carefully place the upper cake layer over the filling.

Align the edges.

Do not press.

The natural weight of the cake will move the Gianduia cream slightly toward the perimeter.

That is enough.

Step 25: Rest

Cover and refrigerate for at least:

4 hours

For the best result:

6 hours

This stage transforms the cake.

The filling stabilizes.

The moisture redistributes.

The inner surfaces of the milk cake soften further.

The Gianduia cream and cake begin to feel like a single dessert rather than two separate preparations.

Step 26: Before Serving

Remove the cake from refrigeration approximately:

30 minutes before serving

This is especially important for Gianduia.

Both butter and cocoa butter become firmer under refrigeration.

Allowing the cake to warm slightly dramatically improves the texture and aroma.

Step 27: Finish

Dust the entire surface lightly and evenly with:

Powdered sugar.

Stop there.

No hazelnuts.

No chocolate pieces.

No Gianduia decorations.

No cocoa.

No cream.

No berries.

No sauces.

The top stays completely clean.

The Perfect Texture

When the cake is cut, the crumb should look visibly moist and tender.

It should not have the coarse, dry holes associated with an overbaked sponge.

The Gianduia cream should form a thick, smooth band through the center.

When pressed with a fork, the cake should compress effortlessly.

The cream should yield at almost the same pressure.

This is important.

If the cake is extremely soft but the filling is hard, the dessert does not work.

The two textures must meet.

Why We Use Less Cornstarch

The pistachio version requires enough structure to manage the natural oils in pistachio paste.

Gianduia behaves differently.

Chocolate itself provides additional structure when cocoa butter cools.

For that reason, this cream uses 1.23 oz cornstarch rather than 1.41 oz.

Adding the same starch as a standard pastry cream and then adding 5.29 oz of Gianduia would create an unnecessarily firm filling after refrigeration.

This is exactly why each cream in this collection requires its own formula.

Why We Add Pure Hazelnut Paste

Gianduia already contains hazelnut.

However, a small amount of pure roasted hazelnut paste intensifies the aroma without requiring substantially more chocolate.

That allows us to strengthen the Piedmontese hazelnut character while maintaining a softer filling.

Do not replace the pure paste with sweetened hazelnut spread.

Preparation

Cool the cake completely before adding gianduia cream. Spread an even layer, chill briefly, and slice with a warm clean knife.

Professional Technique

The key word with Gianduia is emulsion.

You are bringing together milk, egg yolks, cocoa butter, butter and hazelnut oils.

Dumping everything together and mixing aggressively can produce a less refined texture.

Instead, add the hot pastry cream to the Gianduia gradually.

Begin in the center.

Allow the chocolate to melt.

Build the emulsion progressively.

The finished cream should look glossy before it ever enters the refrigerator.

And remember that the cream will become firmer as it cools.

Never judge the final texture while it is hot.

Common Problems

Gianduia Cream Is Too Firm

Too much starch or too much chocolate was used.

Also make sure the cake is not served directly from the refrigerator.

Cream Feels Oily

The emulsion was poorly developed or excessive hazelnut paste was used.

Hazelnut Flavor Is Weak

Use higher quality Gianduia or better roasted hazelnut paste rather than simply adding more sugar.

Cake Is Dry

It was overbaked.

Cake Is Dense

The eggs were insufficiently aerated or the batter was overmixed.

Cake Is Wet

Too much milk soak was applied.

Soft is not wet.

Chef Tips

Prepare the mise en place before cooking, control heat carefully, season progressively, and taste at each important stage. Texture, temperature, and balance should guide the final adjustments before service.

Mistakes to Avoid

Do not rush the main cooking stage, overcrowd the pan, or compensate for weak flavor with excess salt. Follow the visual and textural cues of the recipe and keep delicate ingredients away from unnecessary high heat.

Serving and Presentation

Serve at the appropriate temperature and keep the presentation clean and natural. The principal ingredient should remain clearly visible, with restrained edible garnishes that reinforce the flavors already present in the recipe.

Chef Gianluca’s Recommendation

Do not make this cake taste like Nutella.

That is not the objective.

Use quality Gianduia and real roasted hazelnut paste. The chocolate should have depth, but the hazelnut must remain clearly identifiable.

More importantly, control the texture.

Gianduia naturally becomes firmer when chilled because of its cocoa butter. That is why the filling needs less starch and why the finished cake should never be served directly from the refrigerator.

Give it approximately 30 minutes.

Let the cake soften.

Let the Gianduia cream relax.

Let the aroma of roasted hazelnut return.

Then dust the top with powdered sugar and leave it alone.

When you cut the first slice, the soft pale milk cake surrounding that thick Gianduia center should provide all the presentation the dessert needs.

Servings and Timing

Servings: 4. Prep Time: 20 minutes. Cook Time: 30 minutes. Total Time: 50 minutes. Adjust the yield as needed while preserving the ingredient ratios and intended texture of the dish.

Wine Pairing

Brachetto d’Acqui DOCG: red fruit works beautifully with gianduia.

Recioto della Valpolicella DOCG: cocoa and dried-fruit notes match chocolate hazelnut.

Vin Santo del Chianti DOC: nutty oxidation complements hazelnut.

Moscato d’Asti DOCG: light sweetness keeps the pairing elegant.

Franciacorta Demi-Sec DOCG: acidity refreshes after the rich cream.

Brachetto d’Acqui DOCG

The aromatic red fruit, moderate sweetness and delicate effervescence work beautifully against Gianduia and roasted hazelnut.

Moscato d’Asti DOCG

For a lighter pairing, Moscato d’Asti provides freshness and floral character without overpowering the delicate milk cake.

And for afternoon service, there is another pairing that requires almost no explanation:

Italian espresso.

Nutrition per Serving

Cholesterol: approximately 90 mg

Based on 10 servings.

Calories: approximately 480 kcalProtein: 10 gCarbohydrates: 54 gTotal Fat: 26 gSaturated Fat: 13 gFiber: 2 gSugars: 31 gSodium: approximately 220 mg

Actual values depend on the Gianduia chocolate, hazelnut paste and portion size.

Storage and Reheating

Because the cake contains pastry cream, refrigeration is mandatory.

Store covered for up to:

3 days

For the best quality and texture, consume within:

48 hours

Remove the cake or individual slices approximately 30 minutes before serving.

I do not recommend freezing the completely assembled cake.

Refrigerate covered for up to 3 days. Bring to cool room temperature for 15 minutes before serving.

Verdicchio dei Castelli di Jesi

Fresh acidity and savory structure keep the pairing balanced.

Vermentino di Gallura

Citrus, herbs, and salinity complement many Italian preparations.

Etna Bianco

Minerality and tension support complex flavors without heaviness.

Chef Gianluca