"Granny's Pie" (torta della nonna)

Category: Bakery products
Kitchen: italian
"Granny's Pie" (torta della nonna)

Ingredients

Shortcrust pastry
flour 400g
yolks 4 things
butter 200g
powdered sugar 150g
vanilla sugar 10g
salt pinch
Custard
yolks 8pcs
milk 1L
sugar 250g
flour 100g
vanilla sugar 10g
zest of half a lemon
Decoration
Pine nuts 50-100g
powdered sugar

Cooking method

  • Sift flour and grind into crumbs with butter. Add yolks, powdered sugar, vanilla sugar, salt and knead the dough with your hands. Wrap the finished dough in foil and refrigerate for half an hour.
  • Prepare the custard. To do this, heat the milk with vanilla sugar until hot. While the milk is heating, beat the yolks with sugar. The author suggests doing this to white foam. I could not get. And the result is a whitish, even mass, rather thick. Put a small amount of hot milk into the yolks and stir very quickly so that the egg mass does not curdle. Pour in the remaining milk, add the lemon zest, flour, stir quickly and put the pan on the fire and cook the egg and milk mass, stirring constantly, until thickened. Pour the finished cream into a bowl, tighten with cling film and leave to cool.
  • Divide the dough into two unequal parts. A larger part of the dough, roll out into a large circle. Cover the bottom of the springform pan with baking paper. I have a good shape, so I did not lubricate the sides (I have a 24cm shape). Transfer the dough with a rolling pin to the mold, gently press in the dough and lay out the bottom and sides. Pour / lay out the cream. If the cream is thick enough, then you can make a slight elevation in the center, this so that the cake does not settle after baking. My cream just poured evenly into the mold, but in the future the cake did not settle. Roll out a circle from the second part of the dough, put it on top of the cake, slightly lower it onto the creamy surface and cut off the excess dough with a scraper. Grease the surface of the pie thickly with milk, sprinkle with pine nuts and bake the pie in the oven for 35-45 minutes at 180 degrees.
  • Free the cake that has cooled down completely and sprinkle with icing sugar. Cut with a hot dry knife.
  • "Granny's Pie" (torta della nonna)
  • I baked cookies for tea from scraps of dough
  • "Granny's Pie" (torta della nonna)

Note

I think you can use other nuts without losing quality. Our prices for pine nuts are going through the roof, and it's not a fact that having spent 500 rubles. for 200g of nuts, you will have a quality product.

Source: FB mailing list.

fronya40
what an interesting cake, cookies are beyond praise :-)
thanks for sharing with us :-)
gala10
Interesting ... It turns out that the middle is such a jelly-like mass? Need to try. I'll bookmark it. Thanks for the recipe!
SanechkaA
The awesome photo cake makes you want to bake it instantly! I am absolutely delighted! and replace pine nuts with almonds or walnuts
Gala
I love these pies
Tatyana, Well, thank you! Long winter evenings (read New Year's holidays) and bake
RybkA
Very interesting, everyone loves my custard cream)
Shahzoda
Wonderful cake!
Pulisyan
Thank you Tatiana! And how much cream! Not a cake, but a dream straight !!!!
Pulisyan
And what to do with so many proteins? Bake meringue right away?
Zhivchik
Quote: Pulisyan

And what to do with so many proteins? Bake meringue right away?

Custard is also excellent with proteins, that is, with eggs.
According to this recipe, instead of 8 yolks, you can take 4 eggs. The cream will not be worse.
Pulisyan
Quote: Zhivchik

Custard is also excellent with proteins, that is, with eggs.
According to this recipe, instead of 8 yolks, you can take 4 eggs. The cream will not be worse.
By the way, I also sometimes add proteins to the custard.Beat separately and add them at the end. And then the squirrels in the refrigerator are sad alone (well, this happens to me) ...
Zhivchik
Quote: Pulisyan

By the way, I also sometimes add proteins to the custard. Beat separately and add them at the end. And then the squirrels in the refrigerator are sad alone (well, this happens to me) ...

You don't need to beat anything separately. Anyway, when you cook a custard, this "fluffiness" "shrinks" and the cream turns out to be the same as with beaten eggs (whites) or not beaten.
Pulisyan
Quote: Zhivchik

You don't need to beat anything separately. Anyway, when you cook a custard, this "fluffiness" "shrinks" and the cream turns out to be the same as with beaten eggs (whites) or not beaten.
Tatianochka! So I add raw proteins at the end, I don't cook. And for the pie, of course, there is no point in whipping!
Zhivchik
Quote: Pulisyan

So I add raw proteins at the end, I don't cook.

Here it is ... The cream is fluffy, it doesn't shrink? It's true that raw proteins are kind of creepy.
Pulisyan
Quote: Zhivchik

Here it is ... The cream is fluffy, it doesn't shrink? It's true that raw proteins are kind of creepy.
Yes, it is fluffy. My recipe for bird's milk soufflé is very similar to custard. But there are a lot of proteins, of course. Yes, raw dumb. But I use raw only when homemade (parents have their own chickens). Then don't be scared!
Pulisyan
In general, it is believed that all evil is in the shell. You need to rinse the shell well
Cartoon
it seems not written at what point to add flour when preparing the cream
Pulisyan
Quote: Cartoon

it seems not written at what point to add flour when preparing the cream
Tatyana, sorry to interfere ... Flour is usually added to whipped yolks before milk is introduced
Cartoon
Quote: Pulisyan

Tatyana, sorry to interfere ... Flour is usually added to whipped yolks before milk is introduced
aa) I don’t know, as usual) I’ve never made such a cream) And it looks so tempting that it’s already very eager))
celfh
Quote: Pulisyan

Tatyana, sorry to interfere ... Flour is usually added to whipped yolks before milk is introduced
Alexandra, for some reason here is the case when flour is added after the milk is combined with the yolks. If it were not for a powerful blender, I would have thought about how to dilute 100 g of flour in a liter of boiling milk so that it would not curl up into lumps, but I did everything as written. Usually, I also add flour to a thick mass, and then add liquid.
Corrected in the text.
Thank you
Pulisyan
Yes, Tatyana, you never know what a new recipe will prepare for you! ...

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers