Italian Grandma's Cake (Torta della nonna)
8 servings
90 minutes
Italian grandmother's cake (Torta della nonna) is a true embodiment of a cozy family evening in an Italian home. Its history traces back to Tuscan cuisine, where simplicity and richness of flavor come together in perfect balance. The delicate shortcrust pastry, fragrant lemon zest, and vanilla cream create an unmatched combination: the crispy crust contrasts with the velvety filling. Dusting it with powdered sugar gives it a snowy veil, adding even more charm to the dessert. This cake is perfect for leisurely tea times with loved ones or as a final touch to a festive dinner. Its softness and light sweetness make it a favorite treat for both children and adults, with each bite transporting you to the atmosphere of Italian hospitality.
1
Mix 450 grams of flour, 160 grams of sugar, and 1 tsp of finely grated lemon zest (the zest of 1 lemon, only grate the top part as the white part is bitter) in a deep bowl, then add diced butter and rub everything into crumbs. Place in the refrigerator.
- Wheat flour: 500 g
- Sugar: 380 g
- Lemon zest: 2 teaspoons
- Butter: 200 g
2
Make cream. Mix 750 ml of milk, 3 eggs, 50 grams of flour, 220 grams of sugar, and a pinch of vanillin in a pot. Place on low heat and cook while stirring constantly until it starts to thicken. Add 1 tsp of grated lemon zest, mix well and let it cool slightly.
- Milk: 750 ml
- Chicken egg: 4 pieces
- Wheat flour: 500 g
- Sugar: 380 g
- Vanillin: pinch
- Lemon zest: 2 teaspoons
3
Divide the dough into two parts. Prepare a springform pan by lining the bottom with paper. Preheat the oven to 160 degrees. Add 1 egg to one half of the dough and mix well. Place this half in the pan and evenly spread it on the bottom and sides, forming edges slightly higher than the amount of cream.
- Chicken egg: 4 pieces
4
Poke the bottom with a fork in several places. Pour in the cream and spread it with a spatula.
5
Carefully cover the cream with the second half of the test (i.e., crumbs). Do not press, they should not mix.
6
Bake for 50 minutes at 160 degrees, then increase the temperature to 180 degrees and bake for another 10 minutes.
7
Let the cake cool before removing it from the mold. Sprinkle the finished cake with powdered sugar.
- Icing sugar: to taste
