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Torta della Nonna (Italian <\/strong>Grandma\u2019s Cake) \u2013 Recipe<\/strong><\/p>\n Ingredients<\/strong><\/p>\n For the pastry (crust):<\/p>\n 2 \u00bd cups (320g) all-purpose flour<\/p>\n \u00bd cup (100g) sugar<\/p>\n 1 stick (115g) butter, cold and cubed<\/p>\n 2 eggs<\/p>\n 1 egg yolk<\/p>\n 1 tsp vanilla extract<\/p>\n Pinch of salt<\/p>\n Zest of 1 lemon (optional)<\/p>\n For the custard filling:<\/p>\n 2 cups (500ml) milk<\/p>\n 4 egg yolks<\/p>\n \u00bd cup (100g) sugar<\/p>\n \u00bc cup (30g) cornstarch<\/p>\n 1 tsp vanilla extract<\/p>\n Lemon peel (optional for flavor)<\/p>\n For topping:<\/p>\n Pine nuts<\/p>\n Powdered sugar (for dusting)<\/p>\n Instructions<\/p>\n 1. Make the custard<\/p>\n Heat the milk with lemon peel until warm (do not boil).<\/p>\n In a bowl, whisk egg yolks, sugar, and cornstarch.<\/p>\n Slowly pour warm milk into the mixture while whisking.<\/p>\n Return everything to the pot and cook on low heat until thick.<\/p>\n <\/p>\n [adinserter block=”4″]<\/p>\n <\/p>\n Add vanilla, then let it cool completely.<\/p>\n 2. Prepare the dough<\/p>\n Mix flour, sugar, salt, and lemon zest.<\/p>\n Add cold butter and rub until crumbly.<\/p>\n Add eggs and vanilla, mix until a dough forms.<\/p>\n Wrap and chill for 30 minutes.<\/p>\n 3. Assemble the cake<\/p>\n Roll out half the dough and place it in a tart pan.<\/p>\n Pour the cooled custard inside.<\/p>\n Cover with the second layer of dough and seal edges.<\/p>\n Sprinkle pine nuts on top.<\/p>\n 4. Bake<\/p>\n Bake at 180\u00b0C (350\u00b0F) for about 35\u201340 minutes, until golden.<\/p>\n Let it cool completely.<\/p>\n 5. Finish<\/p>\n Dust with powdered sugar before serving.<\/p>\n Result<\/p>\n A creamy, soft vanilla custard inside a buttery crust with a light crunch from pine nuts \u2014 a classic Italian homemade dessert.<\/p>\n <\/p>\n [adinserter block=”5″]<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" [adinserter block=”3″] Torta della Nonna (Italian Grandma\u2019s Cake) \u2013 Recipe Ingredients For the pastry (crust): 2 \u00bd cups…<\/p>\n","protected":false},"author":1,"featured_media":2529,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1498","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/1498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1498"}],"version-history":[{"count":1,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/1498\/revisions"}],"predecessor-version":[{"id":1762,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/1498\/revisions\/1762"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/media\/2529"}],"wp:attachment":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}