Torta della Nonna Cremosa e Morbida (Italian Creamy Grandmother’s Cake)

Torta della Nonna Cremosa e Morbida (Italian Creamy Grandmother’s Cake)

Prep time: 40 minutes

Baking time: 45 to 55 minutes

Cooling and setting time: 3 hours

Total time: About 4 hours 30 minutes

Servings: 10 to 12

Difficulty: Medium

Oven: 350°F, 175°C

Pan: 9 inch, 23 cm round springform pan

Torta della Nonna is one of the most recognizable desserts of Tuscan tradition. The classic idea is beautifully simple: pastry enclosing a generous layer of lemon scented pastry cream, finished with pine nuts and powdered sugar.

For this version, however, I want the cake to be especially creamy and soft.

The pastry should not become a thick, hard shell. It needs enough structure to hold the filling while remaining tender when cut with a fork. Inside, the pastry cream should be abundant, silky and soft, but stable enough that a slice can stand cleanly on the plate.

That balance is the entire recipe.

The secret is to prepare a soft pasta frolla, cook the pastry cream correctly, avoid excessive flour, and most importantly, control the final baking time.

What We Are Trying to Achieve

The finished Torta della Nonna should have three distinct textures.

The exterior should be lightly golden and tender.

The interior pastry should remain soft where it meets the cream.

The center should contain a thick layer of smooth lemon and vanilla pastry cream that remains creamy even after the cake has completely cooled.

This is not supposed to be dry.

It is not supposed to contain a thin decorative layer of cream.

When the cake is sliced, the cream should be one of the dominant components.

Ingredients

For the Soft Pasta Frolla

300 g all purpose flour

120 g unsalted butter, softened but not melted

120 g granulated sugar

1 large egg

2 large egg yolks

Finely grated zest of 1 untreated lemon

1 teaspoon pure vanilla extract

5 g baking powder

1 small pinch fine sea salt

For the Creamy Pastry Cream

600 ml whole milk

5 large egg yolks

130 g granulated sugar

45 g cornstarch

Finely grated zest of 1 untreated lemon

1 teaspoon pure vanilla extract

20 g unsalted butter

1 small pinch fine sea salt

For the Top

50 g pine nuts

Powdered sugar, as needed

First Important Rule: Make the Cream First

Do not begin by preparing the pastry.

The pastry cream needs time to cool.

If warm cream is enclosed inside the pastry, the butter in the dough begins melting before the cake reaches the oven. This can produce a greasy bottom and poor structure.

The cream should therefore be prepared first and cooled properly.

Step 1: Heat the Milk Correctly

Pour 600 ml whole milk into a saucepan.

Add the lemon zest.

For a particularly clean cream, remove the zest from the lemon in relatively large strips rather than finely grating it directly into the milk.

Use only the yellow skin.

Add the vanilla.

Heat over medium low heat.

Watch the edge of the saucepan carefully.

You are looking for the first signs of steam and small bubbles around the perimeter.

Do not aggressively boil the milk.

The target temperature is approximately 175 to 185°F, 80 to 85°C.

Turn off the heat.

Allow the lemon to infuse for approximately 5 minutes.

Step 2: Prepare the Yolks

Place the egg yolks and sugar in a separate bowl.

Whisk immediately.

Do not leave sugar sitting undisturbed over egg yolks because it can draw moisture from their surface and create small hardened pieces.

Whisk for approximately 60 to 90 seconds.

The mixture should become slightly paler and thicker.

It does not need to become extremely fluffy.

Step 3: Add the Cornstarch

Add the cornstarch to the yolk mixture.

Whisk until completely smooth.

Look carefully around the sides and bottom of the bowl.

There should be no visible white lumps of cornstarch.

Add the pinch of salt.

Step 4: Temper the Eggs

Remove the lemon peel from the warm milk.

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

Do not dump all the milk in at once.

The gradual introduction of heat raises the temperature of the yolks without scrambling them.

Once the first portion is incorporated, slowly add another third.

Whisk continuously.

Now return the entire mixture to the saucepan containing the remaining milk.

Step 5: Cook the Pastry Cream

Place the saucepan over medium low heat.

Whisk continuously.

Pay particular attention to the corners of the saucepan because cream tends to thicken there first.

For the first few minutes, very little will appear to happen.

Then the cream will begin thickening rapidly.

As soon as you notice resistance against the whisk, reduce the heat slightly.

Continue whisking.

The cream should become smooth, glossy and thick enough that the whisk leaves temporary tracks across the bottom of the pan.

Once the cream begins producing the first gentle bubbles, continue cooking for approximately 45 to 60 seconds, whisking constantly.

This additional cooking is important because the cornstarch needs sufficient heat to develop its proper thickening ability.

Step 6: Finish the Cream

Remove the saucepan from the heat.

Add 20 g butter.

Whisk until completely incorporated.

The finished cream should be thick but still silky.

Lift the whisk.

The cream should fall slowly rather than pour like milk.

Run a spatula through it.

The path should remain visible for a moment before gradually closing.

Do not intentionally make the cream extremely stiff. Remember that it will continue thickening as it cools and again during baking.

Step 7: Cool the Cream Properly

Transfer the pastry cream into a clean, shallow container.

Cover the surface of the cream directly with plastic wrap.

The plastic needs to touch the cream.

This prevents a skin from forming.

Allow it to cool briefly, then refrigerate until completely cold.

You need approximately 1½ to 2 hours.

While the cream cools, prepare the pastry.

Step 8: Prepare the Soft Pasta Frolla

Place the softened butter and sugar into a mixing bowl.

Mix them together for approximately 2 minutes.

Unlike a sponge cake, we are not trying to incorporate enormous quantities of air.

The mixture should simply become creamy and homogeneous.

Add the lemon zest and vanilla.

Mix briefly.

Step 9: Add the Egg and Yolks

Add the whole egg.

Mix until incorporated.

Add the first yolk.

Mix again.

Add the second yolk.

The mixture should appear creamy and uniform.

If necessary, scrape the sides and bottom of the bowl.

Step 10: Prepare the Dry Ingredients

In a separate bowl, combine:

Flour

Baking powder

Salt

Mix thoroughly.

Add the dry ingredients to the butter and egg mixture.

Step 11: The Critical Pasta Frolla Technique

Mix at low speed only until the dough begins forming large moist crumbs.

Stop before it becomes a completely smooth ball inside the mixer.

Transfer everything to the work surface.

Use your hands to press the dough together gently.

Do not knead it like bread.

Do not work it for several minutes.

You are simply bringing the ingredients together.

The finished dough should feel soft and smooth without being sticky.

Overworking develops gluten and produces exactly the hard pastry we are trying to avoid.

Step 12: Rest the Dough

Flatten the dough into a thick disc.

Wrap it well.

Refrigerate for 30 to 45 minutes.

The butter needs to firm slightly before rolling.

Do not refrigerate it for several hours without allowing it to soften afterward because extremely cold pasta frolla will crack while rolling.

Step 13: Prepare the Pan

Butter a 9 inch, 23 cm springform pan.

Line the bottom with parchment paper.

Lightly butter the parchment.

Preheat the oven to 350°F, 175°C.

Step 14: Divide the Dough

Remove the pastry from the refrigerator.

Divide it approximately 60 percent for the bottom and sides and 40 percent for the top.

Place the smaller portion back into the refrigerator.

Allow the larger portion to sit at room temperature for approximately 5 minutes if it feels extremely firm.

Step 15: Roll the Bottom Pastry

Lightly flour the work surface.

Roll the larger piece of dough into a circle approximately ⅛ inch, 3 to 4 mm thick.

Do not make the base excessively thick.

Transfer it carefully into the pan.

Press it gently against the bottom and sides.

Bring the pastry approximately 1½ inches, 4 cm up the sides.

Do not stretch the dough.

If it tears, patch it with a small piece of pastry and gently press the seam together.

Step 16: Check the Cold Pastry Cream

Remove the cream from the refrigerator.

It will have become considerably firmer.

Whisk it gently by hand for approximately 20 to 30 seconds.

This restores its smooth, creamy consistency.

Do not whip it aggressively.

You simply want to remove the stiffness created during refrigeration.

Step 17: Fill the Cake

Pour all the pastry cream into the prepared shell.

Spread it evenly.

The layer should look generous and substantial.

Level the surface with a spatula.

Do not press the cream forcefully into the pastry.

Leave approximately ½ inch, 1 cm between the cream and the upper edge of the pastry.

Step 18: Prepare the Top

Roll the remaining pastry into another circle approximately ⅛ inch, 3 to 4 mm thick.

Place it carefully over the pastry cream.

Trim away excessive dough.

Press the top and bottom pastry together gently around the perimeter.

The seal needs to be complete enough to contain the cream but does not need to be aggressively compressed.

Step 19: Add the Pine Nuts

Brush the surface very lightly with water.

Scatter the pine nuts evenly across the top.

Press them very gently with your fingertips so they adhere.

Do not push them deeply into the pastry.

Step 20: Bake

Place the cake on the center rack.

Bake at 350°F, 175°C for approximately 45 to 55 minutes.

Watch the cake carefully during the final 15 minutes.

The pastry should become light golden, not dark brown.

The pine nuts should toast gently.

The edges should look set.

You may notice the center remaining slightly softer than the perimeter.

That is correct.

Step 21: Do Not Overbake It

This is one of the most important points in the recipe.

Do not continue baking because you expect the center to feel completely firm.

The pastry cream is hot and soft inside the cake.

It will stabilize considerably during cooling.

If you bake until everything feels completely rigid, the pastry becomes dry and the filling loses its luxurious texture.

Remove the cake once the pastry is properly golden and cooked.

Step 22: Cool Completely

Place the pan on a cooling rack.

Leave the cake completely untouched for at least 1 hour.

Do not release the springform immediately.

The hot pastry cream is still fluid enough to damage the structure.

After approximately 1 hour, carefully release the outer ring.

Continue cooling.

For the cleanest slices, refrigerate the cake for approximately 1 to 2 hours after it reaches room temperature.

Step 23: Bring It Back Before Serving

This step makes a major difference.

Do not serve the cake ice cold.

Remove it from the refrigerator approximately 30 minutes before serving.

As the pastry warms slightly, the butter softens.

At the same time, the pastry cream becomes silkier.

This is when you get the combination we want:

Tender pastry outside, soft pastry underneath, abundant creamy filling inside.

Step 24: Finish the Cake

Immediately before serving, dust generously but evenly with powdered sugar.

The pine nuts should still remain visible underneath.

Cut with a sharp knife.

Clean the blade between slices if you want particularly neat presentation.

What the Inside Should Look Like

When you cut the first slice, the pastry cream should hold its shape.

However, it should not look rubbery or gelatinous.

The fork should pass easily through the top pastry.

The cream should look smooth and slightly glossy.

The bottom pastry should remain intact but tender.

The proportion of cream to pastry should immediately make it clear that this is a creamy Torta della Nonna, not simply a tart with a thin layer of custard.

Common Mistakes

Making the Pastry Too Thick

Thick pasta frolla becomes dominant and makes the cake feel dry.

Keep it approximately 3 to 4 mm.

Overworking the Dough

This develops gluten and creates a harder shell.

Handle pasta frolla as little as possible.

Filling the Cake with Warm Cream

The cream must be cold before assembly.

Undercooking the Pastry Cream

Allow the thickened cream to bubble gently for approximately 45 to 60 seconds while whisking.

Making the Cream Too Firm

Do not add excessive cornstarch simply because you are worried about cutting the cake.

The cream will set further during cooling.

Overbaking

A dark, heavily baked crust defeats the purpose of this softer version.

Cutting While Warm

The filling needs time to stabilize.

Patience is part of the recipe.

Storage

Because the cake contains pastry cream, store it in the refrigerator.

Keep it covered and consume within approximately 3 days.

For the best texture, remove only the quantity you intend to serve and allow it to stand at room temperature for approximately 20 to 30 minutes.

Approximate Nutrition

Per serving, based on 12 servings:

Calories: approximately 420 kcal

Protein: approximately 8 g

Carbohydrates: approximately 51 g

Fat: approximately 21 g

Sugar: approximately 27 g

Fiber: approximately 2 g

Chef Gianluca’s Notes

The cream is the protagonist of this version, so do not reduce its quantity.

The 600 ml of milk with 45 g of cornstarch is deliberate. It gives enough structure for slicing while maintaining a creamy mouthfeel.

The pastry is equally important. The combination of whole egg, additional yolks, butter, and a small amount of baking powder produces a softer shell than an extremely crisp tart dough.

Finally, temperature controls the experience of the finished cake. Straight from the refrigerator, both butter and pastry cream are firmer. Allowing the cake to temper before serving gives you a dramatically softer result.

Chef Gianluca’s Recommendation

Prepare the cake several hours before you need it, or even the evening before.

Give the cream time to cool before assembly and give the finished cake enough time to stabilize afterward. Do not rush either stage.

Then remove it from the refrigerator approximately 30 minutes before serving, dust it with powdered sugar and cut a generous slice.

The fork should break through the tender pastry without resistance and enter a deep layer of soft lemon scented pastry cream, while the toasted pine nuts provide the final contrast.

That is the character I want from this version: creamy, soft, generous, unmistakably Italian, and still recognizably Torta della Nonna.

Chef Gianluca Deiana

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