Torta della Nonna, How to Make a Perfect Italien Dessert at Home! Easy.

If you want to buy us a cup of coffee, we will be very happy ☕️🥰 https://bmc.link/Olsenthedanes Creamy Torta della Nonna with lemons, pine nuts, and vanilla Servings: 6 people | Preparation time: 145 minutes Torta della Nonna is a classic from the Italian kitchen and means something like "grandma's cake style". The cake is made with crispy shortcrust pastry, a delicious kind of cream filling, and is topped with pine nuts and powdered sugar. The cake is super creamy, aromatic, and tastes incredibly delicious of vanilla and lemon. Please review the recipe: Ingredients Pastry • 1 lemon • 300g flour • 1 tsp baking powder • 130g powdered sugar • 150g butter • 1 egg • 1 egg yolk Cream • 1 lemon • 5 egg yolks • 100g powdered sugar • 30g flour • 600ml milk • 1 tsp vanilla extract Topping • 80g pine nuts • 1 tbsp powdered sugar Instructions Prepare the pastry • Wash the lemon in hot water, pat dry and grate the peel with a fine grater. • Sift the flour into a large bowl. • Mix with powdered sugar and baking powder. • Cut the cold butter into small cubes, add the flour, and mix in fine crumbs with your hands. • Add lemon zest, 1 egg, and 1 egg yolk. • Knead everything with your hands into a smooth dough. • Form the dough into a ball and wrap it in plastic wrap. • In the fridge for 1 hour. Set in the fridge. Prepare the cream • Rinse the lemon in hot water and rub dry. • Peel the lemon zest into strips. • In a bowl, mix the egg yolks with half of powdered sugar with a whisk. • Stir in the flour and 60 ml milk one at a time. • There should be no lumps. • Combine the remaining milk in a pot, lemon zest, vanilla extract, and the remaining powdered sugar. • Boil over medium-high heat while stirring for about 7-8 minutes. • Remove the pot from the heat and remove the lemon zest. • Slowly pour the hot milk into the egg mixture while stirring constantly. • Pour everything back into the pot. • Pour the egg-milk mixture over medium heat while stirring constantly. Cook for 3 minutes to a cream. • As soon as the cream is thick, remove the pot from the heat and pour the cream into a bowl. • Cover the bowl with plastic wrap. • The foil should lie directly on top of the cream to prevent it from forming a skin. • Place the bowl on an ice-cold surface and let the cream cool completely. Bake Torta della Nonna • Preheat the oven to 180°C top/bottom heat. • Butter a round tart pan with a diameter of about 26 cm. • Take the dough out of the refrigerator and knead briefly. • Roll out 2/3 of the dough on a floured work surface to a thickness of about 2 mm. • Place in the pan, pull up the edges slightly and press down firmly. • Remove excess dough. • Prick the bottom of the dough several times with a fork. • Spread the filling evenly over the dough and smooth it out with a spoon. • Roll out the remaining dough and place it over the filling, making sure it covers it. • Press the edges together slightly. • Sprinkle the cake with pine nuts and gently press them into the dough. • Bake Torta della Nonna in the oven on the middle shelf for about 45 minutes until it is crispy and golden. • Remove the finished cake from the oven and let it cool completely in the pan. • Remove Torta della Nonna from the pan and dust with powdered sugar before serving.