Torta della Nonna

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Pastry

300 g flour
50 g almonds, skinned, ground
1 tsp baking powder
½ tsp salt
1 lemon, zest
160 g butter, cold, small knobs
50 g sugar
1 egg
1 egg yolks

Filling

4 dl milk
3 tbsp cornflour
4 egg yolks
100 g sugar
1 tbsp vanilla sugar
1 vanilla pod, scraped vanilla seeds
1 lemon, zest

Topping

50 g pine nuts
Icing sugar
Mix the flour, almonds, baking powder, salt and lemon zest together in a bowl. Add the butter and rub in until the mixture resembles breadcrumbs. Stir in the sugar. Beat the egg and the egg yolk, then add to the mixture and quickly work into a dough. Divide the dough into two and roll out both pieces into a round on a floured surface. Line the baking tray with the dough. Prick the pastry base several times with a fork.
For the filling, mix all the ingredients together well, put into a bag and vacuum seal it without sucking out the liquid. Place the bag in the perforated cooking tray, put into the cold cooking space and steam (step 1). Shake the bag well halfway through the steaming time.
Soak the pine nuts in cold water for about 10 minutes..
Allow the filling to cool down in the bag, shaking the contents every now and then. Spread the filling on the pastry base and place the pastry lid on top, sealing it. Bake (step 4). If the top of the pastry starts getting too brown, cover over with foil.
After baking for 35 minutes, scatter the drained pine nuts over the top and continue to bake (step 6). Sprinkle the cake with icing sugar before serving.
Steaming 85°C for 25 Mins
Prepare
Put the food in
Hot air 180°C for 35 Mins
Add ingredients
Hot air 180°C for 10 Mins
  • round TopClean baking tray Ø 29 cm
  • wire shelf
Quantity Ingredient
50 g pine nuts
2 lemon
3 tbsp cornflour
300 g flour
50 g almonds
1 vanilla pod
160 g butter
Icing sugar
1 tsp baking powder
5 egg yolks
150 g sugar
½ tsp salt
1 egg
4 dl milk
1 tbsp vanilla sugar

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