Torta della nonna, a classic pastry dessert prepared with a base of shortcrust pastry and a custard filling. Follow my tips and tricks for a perfect grandmother's cake!
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INGREDIENTS
FOR THE SHORTCRUST PASTRY
Flour 00 320 gr
Icing sugar 140 g
Yolks 4
Butter 180 g
Salt 2 gr

FOR THE CREAM
Fresh whole milk 1 l
Yolks 6 sugar
Semolina 250 g
Corn starch 100 g
Vanilla 1 pod

TO GARNISH
Pine nuts 50 g
Vanilla icing sugar 1 scant tablespoon

PREPARATION
00:00 Start preparing the cake by starting with the shortcrust pastry by putting the cold butter into small pieces in the cup of a food processor (robot equipped with blades) and add the flour. Blend until the butter has become the size of sand (this operation, in fact, is called sandblasting).
00:50 Add the egg yolks, icing sugar and salt and blend everything again until all the ingredients are compact
01:13 Let's turn the dough out onto the workbench and try to create a loaf that we'll divide into two parts and roll out between two sheets of parchment paper before putting them in the fridge to rest.
02:19 For the custard, prepare the custard by pouring the milk, egg yolks and sugar into a saucepan. Mix with a whisk, then add the sifted corn starch and the internal seeds of a vanilla pod. Turn on the fire and mix until the density is reached.
03:48 Pour the custard into a baking dish and cover it with cling film that you will place directly on top of it.
04:04 Take the shortcrust pastry and roll 2/3 of it with a rolling pin until you get a sheet ½ cm thick. Take a cake pan of 23 cm in diameter and with high edges, butter it, flour it and line it with the pastry sheet.
05:10 Remove the excess dough by cutting it away with a small knife, then prick the dough with the prongs of a fork but without piercing it all the way through and pour the custard into it.
06:17 Roll out the remaining shortcrust pastry into a sheet with which you will cover the cake; cut the excess dough and seal the edges by pressing them lightly with the prongs of a fork.
06:47 Sprinkle with plenty of pine nuts and bake the cake in the oven with static mode at 175° for 50 minutes.
07:10 When you take it out of the oven, let it cool completely, take it out of the mold then place it on a serving plate and sprinkle it with icing sugar.

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