Italian Torta della Nonna (Grandma’s Cream Pie)
Torta della Nonna, or Grandma’s Cake, is a classic Italian dessert that combines a buttery pastry crust, creamy vanilla custard, and a delicate topping of pine nuts or almonds. It’s simple yet elegant, and beloved across generations. This version includes a soft cake-like dough and a velvety pastry cream that brings warmth and comfort to any occasion.
Perfect for a Sunday lunch, special dinner, or just a cozy coffee break, this cake is a timeless treat that never disappoints.
Ingredients You’ll Need 🛒
For the Pastry Cream:
2 cups (480ml) whole milk
4 egg yolks
½ cup (100g) sugar
¼ cup (30g) cornstarch
1 tsp vanilla extract
Zest of 1 lemon (optional)
For the Cake Dough:
2 cups (250g) all-purpose flour
½ cup (100g) sugar
½ cup (115g) cold butter, cubed
1 egg
1 tsp baking powder
Pinch of salt
For Topping:
¼ cup pine nuts (or sliced almonds)
Powdered sugar, for dusting
Step-by-Step Instructions
Start with the pastry cream so it has time to cool before assembling the cake.
Making the Pastry Cream
In a medium saucepan, heat the milk over medium heat until just about to boil. Meanwhile, in a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a whisk or spatula. The cream will begin to thicken after a few minutes.
Once thickened to a custard consistency, remove from heat and stir in the vanilla extract and lemon zest if using. Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let cool completely.
Preparing the Dough
In a large bowl, mix the flour, sugar, baking powder, and a pinch of salt. Add the cold, cubed butter and rub it into the flour using your fingers or a pastry cutter until it forms a crumbly texture.
Add the egg and mix until a dough forms. If the dough feels too dry, add a teaspoon of cold water. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
Assembling the Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23cm) tart or cake pan.
Divide the dough into two parts: one slightly larger than the other. Roll out the larger portion and press it into the bottom and sides of the prepared pan.
Pour the cooled pastry cream into the crust and spread it evenly.
Roll out the remaining dough and place it over the top of the cream. Trim the edges and gently press to seal the sides. If the dough cracks slightly, press it back together carefully.
Sprinkle the top with pine nuts or sliced almonds.
Baking and Serving
Bake in the preheated oven for about 35–40 minutes, or until the top is golden and the edges are lightly browned.
Let the cake cool completely in the pan. Once cooled, dust with powdered sugar.
Slice and serve at room temperature or chilled, depending on preference. The cream becomes even more luscious after a few hours in the fridge.
Tips and Suggestions
- If the dough feels sticky while rolling, dust your surface with a little flour.
- You can substitute the lemon zest with orange zest for a different citrus flavor.
- For added depth, stir a bit of almond extract or a splash of liqueur into the pastry cream.
- If you prefer a thinner top crust, roll the top dough slightly thinner than the base.
Storage
Store the cake in the refrigerator, covered, for up to 4 days. The flavors improve as it rests, making it even better the next day.
Conclusion
Torta della Nonna is more than just a dessert; it’s a celebration of tradition and comfort. With its delicate balance of creamy filling and tender pastry, it offers a bite of nostalgia with every slice. Whether enjoyed with espresso or a glass of dessert wine, this cake is sure to find a permanent place in your recipe box.