What a Juls’ Kitchen cooking class tastes like: Torta della nonna
What a Juls’ Kitchen cooking class tastes like: Torta della nonna might be a good recipe to expand your side dish collection. One serving contains 587 calories, 11g of protein, and 26g of fat. This recipe serves 8 and costs $1.73 per serving. 158 people found this recipe to be flavorful and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from en.julskitchen.com requires whole milk, whole eggs, cane sugar, and cane sugar. From preparation to the plate, this recipe takes roughly 3 hours. With a spoonacular score of 50%, this dish is pretty good. Try Torta della Nonna (Grandma's Cake), Summer with Juls’ Kitchen. Peach jam pie, and Caponata from Loni Kuhn's S.f. Cooking Class for similar recipes.
Servings: 8
Preparation duration: 150 minutes
Cooking duration: 30 minutes
Ingredients:
5 g of baking powder
150 g of butter at room temperature
150 g of cane sugar
150 g of raw cane sugar
1 egg
2 egg yolks
66 g of flour
Zest of 1 organic lemon
60 g of pine nuts
1 pinch of salt
1 vanilla pod, split open
300 g of tender wheat flour
2 whole eggs
660 ml of whole milk
Equipment:
bowl
sauce pan
whisk
rolling pin
oven
Cooking instruction summary:
Make the short pastry first.Mix the flour with the raw cane sugar and the baking powder, finally add the grated zest of a lemon and a pinch of salt. Add the diced butter and rub all the ingredients with your fingertips to make soft crumbles, just as grated Parmigiano.Beat the egg in a bowl, then add it to the crumbles and keep rubbing the ingredients with your fingertips until you have a nice and smooth ball of dough. If you have rubbed thoroughly the butter and the flour it will take only a few minutes and you won't overheat the pastry, which will eventually be crumbly and light. Flatten the dough ball with your hands, wrap it in clingfilm and let it rest in the fridge.Now lets make the Italian custard which is not as thin as the English one, so aim for a thick and velvety consistency.Heat the milk in a saucepan with the zest of a lemon and a vanilla pod, split open.In the meantime whisk the eggs with the yolks, then scoop in the flour and the sugar with a pinch of salt. Stir thoroughly to remove any lump.When the milk is simmering pour a few tablespoons of into the egg custard to heat the eggs and avoid scrambled eggs and stir, then pour the rest of the milk and bring back to low heat.Stir continuously until the custard is thick.Let the Italian custard cool down and prepare the short pastry case. Butter and flour a 26 cm round loose bottom mould.Divide the short pastry in two parts, one slightly bigger than the other.Roll out the large one with the help of some flour and a rolling pin to line the mould. Prick the bottom of the cake with a fork, then blind bake the cake for about 12 minutes at 180C.Fill the case with the Italian custard, then roll out the left pastry dough and cover the cake. Remove the excess dough and seal the edges.Brush the cake with a beaten egg and sprinkle with pine nuts.Heat the oven to 180C and bake the cake for about 30 minutes, until golden.Let the cake cool down completely before dusting with icing sugar and slicing it.
Step by step:
1. Make the short pastry first.
2. Mix the flour with the raw cane sugar and the baking powder, finally add the grated zest of a lemon and a pinch of salt.
3. Add the diced butter and rub all the ingredients with your fingertips to make soft crumbles, just as grated Parmigiano.Beat the egg in a bowl, then add it to the crumbles and keep rubbing the ingredients with your fingertips until you have a nice and smooth ball of dough. If you have rubbed thoroughly the butter and the flour it will take only a few minutes and you won't overheat the pastry, which will eventually be crumbly and light. Flatten the dough ball with your hands, wrap it in clingfilm and let it rest in the fridge.Now lets make the Italian custard which is not as thin as the English one, so aim for a thick and velvety consistency.
4. Heat the milk in a saucepan with the zest of a lemon and a vanilla pod, split open.In the meantime whisk the eggs with the yolks, then scoop in the flour and the sugar with a pinch of salt. Stir thoroughly to remove any lump.When the milk is simmering pour a few tablespoons of into the egg custard to heat the eggs and avoid scrambled eggs and stir, then pour the rest of the milk and bring back to low heat.Stir continuously until the custard is thick.
5. Let the Italian custard cool down and prepare the short pastry case. Butter and flour a 26 cm round loose bottom mould.Divide the short pastry in two parts, one slightly bigger than the other.
6. Roll out the large one with the help of some flour and a rolling pin to line the mould. Prick the bottom of the cake with a fork, then blind bake the cake for about 12 minutes at 180C.Fill the case with the Italian custard, then roll out the left pastry dough and cover the cake.
7. Remove the excess dough and seal the edges.
8. Brush the cake with a beaten egg and sprinkle with pine nuts.
9. Heat the oven to 180C and bake the cake for about 30 minutes, until golden.
10. Let the cake cool down completely before dusting with icing sugar and slicing it.
Nutrition Information:
covered percent of daily need
