me a little ashamed to say it, but for years the grandmother's cake was for me,'' the tart with cream, the one with the pine nuts over'', then a cake unidentified.
Last Friday we were invited to dinner our house our father and the priest who married us, because there was no time to prepare a dessert, we had bought one ... a grandmother's cake, for the note.
I did not think so much would have liked to Po ... but when I saw the speed with which it has been brushed, I felt like I make a well.
Torta della Nonna
For the cream:
• 60 grams of potato starch
• 100 g sugar • 500 grams of milk 2 eggs
• • zest of half a lemon
For the base :
• 400 grams of flour • 150 grams of soft butter
• 150
g sugar • 2 eggs •
the peel of half a lemon 1 teaspoon of vanilla extract •
• 1 teaspoon baking powder
• 1 packet of pine nuts (40 grams) for garnish
First you make the cream should be made based on when it is cold.
Of course I did everything at the last minute and then I put the pot of cream in a pan to cool a little bigger full of water.
But first things first ... in the pot I put the cream starch, sugar, lemon zest and eggs and I mixed with whips.
Then I turned on the stove and gradually I added cold milk, stirring constantly.
With starch curdles the cream in ten minutes.
part, I soaked the pine nuts in cold water for ten minutes, to make them stick to the cake very well, then when you go to garnish.
For the base, I mixed the ingredients just as rapidly to the normal pie, I have drawn 3 / 4 of the dough with a rolling pin on wax paper and then I molded into the pan holding up the edges.
I poured the filling and I folded the edges inward.
The remaining quarter of dough I prepared the grill of the tart, roll the dough very thinly.
After placing the grid on the tart, I'd wipe away the pine nuts and I've more or less spread on the cake, and everything was thrown into the oven for 30 minutes 180 °.
I've never been lucky with the tarts, this one in particular is a bit anemic ... but it is very good ...
Last Friday we were invited to dinner our house our father and the priest who married us, because there was no time to prepare a dessert, we had bought one ... a grandmother's cake, for the note.
I did not think so much would have liked to Po ... but when I saw the speed with which it has been brushed, I felt like I make a well.
Torta della Nonna
For the cream:
• 60 grams of potato starch
• 100 g sugar • 500 grams of milk 2 eggs
• • zest of half a lemon
For the base :
• 400 grams of flour • 150 grams of soft butter
• 150
g sugar • 2 eggs •
the peel of half a lemon 1 teaspoon of vanilla extract •
• 1 teaspoon baking powder
• 1 packet of pine nuts (40 grams) for garnish
First you make the cream should be made based on when it is cold.
Of course I did everything at the last minute and then I put the pot of cream in a pan to cool a little bigger full of water.
But first things first ... in the pot I put the cream starch, sugar, lemon zest and eggs and I mixed with whips.
Then I turned on the stove and gradually I added cold milk, stirring constantly.
With starch curdles the cream in ten minutes.
part, I soaked the pine nuts in cold water for ten minutes, to make them stick to the cake very well, then when you go to garnish.
For the base, I mixed the ingredients just as rapidly to the normal pie, I have drawn 3 / 4 of the dough with a rolling pin on wax paper and then I molded into the pan holding up the edges.
I poured the filling and I folded the edges inward.
The remaining quarter of dough I prepared the grill of the tart, roll the dough very thinly.
After placing the grid on the tart, I'd wipe away the pine nuts and I've more or less spread on the cake, and everything was thrown into the oven for 30 minutes 180 °.
I've never been lucky with the tarts, this one in particular is a bit anemic ... but it is very good ...
Word of Po!
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