Wednesday, February 28 2024

Grandma’s cake is a short pastry cake filled with custard, covered with powdered sugar and pine nuts.

My version is made with dark chocolate custard, adding chocolate takes the name Grandpa’s cake.


Either way it is delicious, great for a snack or to serve as a dessert at the end of a meal.

 

 

SERVINGS:12

 

 

INGREDIENTS:

Double the pasta frolla.

Will make 6 small 4-inch cakes or 2 big 10-inch cakes

 

For Lemon Shortbread (Pasta Frolla al Limone)

  • 2+1/2 cup of all purpose flour
  • 2/3 cup of unsalted butter
  • 1/2 cup+2 tbsp of sugar
  • 2 egg yolks
  • 1 egg
  • 1 grated lemon rind
  • a pinch of salt

 

METHOD FOR PASTA FROLLA

Make a well with flour and sugar, place all other ingredients in it.

Mix all ingredients using your hands.

Form a ball, cover it with plastic wrap and place in refrigerator for 30 minutes before using it.

 

FOR THE FILLING:

 

FOR GARNISH:

  • pine nuts to taste
  • powdered sugar for dusting

 

For this cake, i use  a spring form pans, lined with parchment or baking paper and buttered.

 

TORTA DEL NONNO RECIPE

 

Heat oven at 400 F.

Press the pasta frolla on the botton of pans and prick with fork.

Put the left over pasta frolla in the refrigerator.

Place the spring form pans in the preaheated oven and bake 20 minutes or until golden.

When ready, take the pans out of the oven to cool.

Press more pasta frolla on the sides of the pans.

Turn the oven up the 450 F.

Roll the remaining pasta frolla and with a cookie cutter, cut out a round circle the same size of the pans.

If using the bigger pans simply roll the pasta frolla and place it over the pans (after that the filling is in) and cut the extra sides off with a knife.

Fill the cakes with the chocolate cream custard.

Cover the cakes with the pasta frolla and place in the oven.

There are 2 ways of preparing the cake from here:

  • Put the cake in the preheated oven as it is
  • Brush the top of the cake with egg and add the pine nuts before putting the cake in the oven

 

Bake about 30 minutes or until ready and take out of the oven.

After 5-10 minutes pass a knife around the edge of the pan to avoid sticking, let the Torta del Nonno oool before opening the spring form pan or it may break.

If you didn’t before, add the pine nuts on the Torta del Nonno (without brushing with the egg), sprinkle with powdered sugar and ENJOY!

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