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:

Quickview
587k Calories
11g Protein
26g Total Fat
78g Carbs
6% Health Score
Limit These
Calories
587k
29%

Fat
26g
41%

  Saturated Fat
12g
78%

Carbohydrates
78g
26%

  Sugar
42g
47%

Cholesterol
158mg
53%

Sodium
201mg
9%

Get Enough Of These
Protein
11g
23%

Manganese
0.99mg
49%

Selenium
26µg
38%

Vitamin B1
0.44mg
29%

Vitamin B2
0.5mg
29%

Folate
105µg
26%

Phosphorus
259mg
26%

Iron
3mg
17%

Vitamin B3
3mg
16%

Vitamin A
758IU
15%

Calcium
149mg
15%

Vitamin D
1µg
13%

Vitamin B12
0.64µg
11%

Copper
0.2mg
10%

Vitamin E
1mg
10%

Magnesium
40mg
10%

Zinc
1mg
10%

Vitamin B5
0.94mg
9%

Potassium
299mg
9%

Fiber
1g
6%

Vitamin K
5µg
6%

Vitamin B6
0.1mg
5%

Vitamin C
1mg
1%

covered percent of daily need
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