{Torta Della Nonna} Tuscan Grandmother's Cake Recipe

A recipe for the classic Tuscan dessert recipe known as Torta Della Nonna. This {Torta Della Nonna} Tuscan Grandmother's Cake recipe takes me back to Florence every time I make it.

5 from 1 vote

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Prep Time 40

Cook Time 50

Resting Time 1

Total Time 2 30

Course Dessert

Cuisine Italian

Diet Vegetarian

Servings Slices

Calories 531 kcal

Equipment

Dry Measuring Cups And Spoons
Liquid Measuring Cups
Cuisinart 14-cup Food Processor
Balloon Whisk
Medium Saucepan
8-inch Springform Pan
Rolling Pin
Paring Knife
Plastic Cutting Board

Ingredients

For The Italian Pasta Frolla Dough:

2 1/4 cups all-purpose flour plus more for pan and rolling out dough
1 cup powdered sugar plus more for garnish
1 teaspoon baking powder
1 teaspoon kosher salt divided
2 large egg yolks
8 ounces unsalted butter cut into cubes

For The Pastry Cream Ricotta Filling:

1 cup granulated sugar
1/2 cup cornstarch
1/2 teaspoon kosher salt
9 large egg yolks
4 cups whole milk or heavy cream
1 tablespoon pure vanilla extract or 1 vanilla bean, split, seeds scraped
1 pound whole milk ricotta cheese
Zest of 1 medium lemon
1/4 cup pine nuts or slivered almonds

Instructions

Make The Italian Pasta Frolla Dough: Combine the 2 1/4 cups of all-purpose flour with the 1 cup of powdered sugar, the 1 teaspoon of baking powder, and 1/2 teaspoon of the salt in a food processor fit with an S blade. Pulse several times until the ingredients are broken up and evenly mixed.
Add the butter and mix on high until everything is evenly broken up. Beat 2 of the egg yolks until they're smooth then add to the dough and pulse until it comes together as a ball. Turn the dough onto a lightly floured surface and knead it a few times until it's evenly combined.
Shape it into a 1-inch thick rectangle then divide the rectangle so you have one piece that's about 1/3 of the dough and a second piece with about 2/3 of the dough.
Form them both into flat discs (anywhere from 1/2-to-1 1/2-inch in thickness), place them in resealable plastic bags (or wrap in plastic wrap) and refrigerate so the dough can relax, at least 30 minutes and up to 3 days.
Make The Pastry Cream Ricotta Filling: While the dough rests, start to make the pastry cream. Whisk together the 1 cup of sugar with the 1/2 cup of cornstarch and remaining 1/2 teaspoon of the kosher salt in a medium saucepan. Whisk together the 4 cups of whole milk and the remaining 8 egg yolks in a glass measuring cup until well combined.
While constantly whisking, slowly pour the milk mixture into the pan until it is all evenly combined (be sure to get in the pan corners too so you don't risk lumps!) then bring the mixture to a boil over medium heat. Whisk frequently until the mixture starts to thicken up, about 8 minutes.
While continuing to whisk, let the mixture boil for 30 seconds to 1 minute them immediately remove it from the heat and stir in the vanilla. Transfer to a clean glass or metal bowl, cover with plastic wrap (or wax paper), pressing it directly onto surface of cream to prevent skin from forming.
If you want the cream to cool more quickly, set the bowl over an ice bath and leave to cool to room temperature, at least 1 hour. Once the mixture is cool refrigerate it at least 30 minutes and up to 3 days before using.
To Roll Out The Italian Pasta Frolla Dough: Meanwhile, finish the dough. Start by preparing an 8-inch cake pan or springform pan by covering it with butter and flour -- tap out any excess flour that doesn't adhere. Place the springform pan in the refrigerator until ready to line it with dough
Take the larger piece of dough and place it on a lightly floured surface and, using a lightly floured rolling pin, roll it to a circle a few inches wider than the prepared pan, about 11 inches in diameter. Wrap the dough onto your rolling pin and unroll it onto the prepared pan, carefully pressing it into the bottom and up the sides of the pan.
Use the back of a dry measuring cup to smooth the surface of the dough and help it adhere. Remove the excess pastry using a sharp paring knife and, with a fork, dock the surface of the dough. Set the lined pan in the refrigerator until your cream is cooled and you're ready to proceed.
Meanwhile, roll out the smaller piece of dough to an 10-inch circle -- keep it on a cutting board or flat plate in the refrigerator until you're ready to proceed.
Assemble The Torta Della Nonna: Once the pastry cream is totally cool, soak the nuts in water for 10 minutes then drain, heat the oven to 375°F and arrange a rack in the middle. Place a rimmed baking sheet on the bottom rack as the buttery crust might drip a bit while baking!
Meanwhile, add the lemon zest and the ricotta and stir to just combine. Turn the ricotta pastry cream into the prepared pan and drape the second piece of dough over the filling. Create a seal at the cake's edge by pinching the edges of the crust closed and, again using a sharp knife, remove the excess pastry crust.
Make an egg wash by beating the 1 remaining egg yolk with a few tablespoons of milk or water then brush it across the top of the dough. Scatter the soaked and drained nuts on the top and gently push them into to make sure they adhere. Bake at 350°F until the top is golden throughout, 40 to 50 minutes.
Serve The Torta Della Nonna: Remove the cake from the oven and set aside to cool to room temperature before serving. Run a butter knife around the inside of the springform pan to separate the crust from the pan then remove the pan's detachable ring. Top with a dusting of powdered sugar just before serving.

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Nutrition

Serving: 1servingCalories: 531kcalCarbohydrates: 55gProtein: 12gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 238mgSodium: 400mgPotassium: 228mgFiber: 1gSugar: 31gVitamin A: 998IUVitamin C: 0.02mgCalcium: 227mgIron: 2mg

Keyword Classic Italian dessert