Italian Grandma’s Cake (Torta della Nonna)

A nostalgic Italian dessert that combines a creamy vanilla custard with a buttery, slightly crisp crust. Perfect for gatherings or a cozy weekend treat, this classic is a must-bake!

If you’re a fan of traditional Italian sweets, you’ll also love exploring these authentic dessert recipes on tinsuf.com, where every bite brings a taste of Italy to your table.

 Ingredients

For the Pastry Cream:

• 2 cups (480ml) whole milk

• 4 egg yolks

• ½ cup (100g) sugar

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• ¼ cup (30g) cornstarch

• 1 tsp vanilla extract

• Zest of 1 lemon  (optional but fragrant)

For the Dough:

• 2 cups (250g) all-purpose flour

• ½ cup (100g) sugar

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• ½ cup (115g) cold butter, cubed

• 1 egg

• 1 tsp baking powder

• Pinch of salt

Topping:

• ¼ cup pine nuts or sliced almonds

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• Powdered sugar for dusting

 Instructions

1. Prepare the Pastry Cream:

1. In a saucepan, heat milk until warm (do not boil).

2. In a separate bowl, whisk yolks with sugar, cornstarch, and vanilla extract.

3. Slowly add warm milk to the yolk mixture while whisking constantly.

4. Return the mix to the saucepan and cook on medium heat until it thickens.

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5. Stir in lemon zest and let cool completely.

2. Make the Dough:

1. In a large bowl, combine flour, sugar, baking powder, and salt.

2. Add cubed butter and rub it into the flour until the texture is crumbly.

3. Mix in the egg until a soft dough forms.

4. Divide into two portions: ⅔ for the base and ⅓ for the top.

3. Assemble the Cake:

1. Preheat oven to 350°F (175°C).

2. Press the larger dough portion into a greased tart pan to form the base and sides.

3. Pour in the cooled pastry cream and spread evenly.

4. Roll out the remaining dough and place it over the top. Pinch edges to seal.

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5. Sprinkle with pine nuts or almonds.

4. Bake:

• Bake for 35–40 minutes, or until golden brown on top.

• Let cool completely before dusting with powdered sugar.

 Time & Servings

• Prep Time: 30 minutes

• Cook Time: 40 minutes

• Chill Time: 1 hour

• Total Time: ~2 hours

• Serves: 8–10

Tips & Variations

• You can substitute pine nuts with toasted slivered almonds for a budget-friendly twist.

• Add a few drops of almond extract to the cream for a deeper flavor.

• Serve with fresh berries for an elevated presentation.

FAQs

Q: Can I make it ahead of time?
A: Yes! This cake tastes even better the next day. Store in the fridge for up to 3 days.

Q: Can I freeze it?
A: It’s best enjoyed fresh, but you can freeze slices wrapped tightly for up to 1 month.

 Explore More

Browse the full selection of authentic Italian desserts and more family classics at Tinsuf’s dessert collection. Every recipe is packed with tradition and tested for perfection!

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