Italian Grandma’s Cake (Torta della Nonna)

A Classic Italian Dessert with Creamy Custard Filling

Italian Grandma’s Cake, or Torta della Nonna, is a traditional Tuscan dessert made with a buttery pastry crust and a rich vanilla pastry cream filling. This delightful cake is often topped with pine nuts and powdered sugar, though this version keeps the focus on a smooth and luscious custard encased in golden crust.

This recipe is easy to follow and perfect for special occasions or as a comforting sweet treat with coffee. Let’s dive into the recipe details!

 Ingredients

 For the Pastry Cream:

• 2 cups (480 ml) whole milk

• 4 egg yolks

• ½ cup (100 g) granulated sugar

• ¼ cup (30 g) cornstarch

• 1 tsp vanilla extract

• Zest of 1 lemon (optional, but recommended for aroma)

 For the Cake Dough (Pasta Frolla):

• 2 ¼ cups (280 g) all-purpose flour

• ⅔ cup (130 g) granulated sugar

• ½ tsp baking powder

• Pinch of salt

• 1 large egg + 1 egg yolk

• ⅔ cup (150 g) unsalted butter, cold and cubed

• Zest of 1 lemon (optional)

 Instructions

Step 1: Prepare the Pastry Cream

1. In a saucepan, heat the milk over medium heat until just about to boil.

2. In a separate bowl, whisk egg yolks with sugar until pale and creamy.

3. Add cornstarch and lemon zest, mixing until smooth.

4. Gradually pour the hot milk into the egg mixture, whisking constantly.

5. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens into a smooth custard.

6. Remove from heat, stir in vanilla extract, and transfer to a bowl. Cover with plastic wrap (touching the surface) and refrigerate until cooled.

Step 2: Make the Dough

1. In a bowl, combine flour, sugar, baking powder, salt, and lemon zest.

2. Add cold butter and mix using your fingertips or a pastry cutter until crumbly.

3. Add eggs and mix to form a soft dough. Wrap in plastic and refrigerate for 30 minutes.

Step 3: Assemble the Cake

1. Preheat your oven to 350°F (175°C).

2. Roll out ⅔ of the dough and press it into a greased square or round baking pan, forming edges along the sides.

3. Pour in the cooled pastry cream and smooth the top.

4. Roll out the remaining dough and gently place it over the filling, sealing the edges or creating a decorative top crust.

5. Bake for 35–40 minutes or until golden brown.

 Serving & Storage

• Let the cake cool completely before slicing.

• Store in the refrigerator for up to 3 days.

• Optional: dust with powdered sugar or top with toasted pine nuts for a traditional finish.

 Tips for Success

• Don’t skip the lemon zest—it gives the custard an authentic Italian flair.

• Make sure the cream is cool before assembling, or the crust may soften too much during baking.

• You can use a tart pan with a removable bottom for easier slicing.