Torta Nua Recipe
Soft cake topped and baked with Italian pastry cream.
Servings 8 inch pan
Ingredients
- 1 Cup '00 pizza flour (120g)
- 2/3 Cup All-purpose flour (80g)
- 2 teaspoons Baking powder
- 1/2 Cup Milk at room temperature (120ml)
- 1 teaspoon Vanilla extract
- 3/4 Cup Sugar (150g)
- 1/2 Cup Unsalted butter, soften (113g)
- 1 teaspoons Vanilla bean paste
- 2 Large Eggs, at room temperature
- 1 Cup Crema Pasticcera
Instructions
- Preheat the oven to 350F (180C), and line an 8-inch pan with parchment paper.
- Sift the two types of flour into a bowl and mix in the baking powder.
- Mix the milk and vanilla extract in a saparate measuring cup and mix.
- In a bowl of a stand mixer, beat the butter, sugar, and vanilla paste for 4-5 minutes until light and fluffy.
- Add the eggs, one at a time, waiting for the first egg to completely incorporate before adding the second. Use a rubber spatula to scrape the bottom and sides of the bowl.
- Reduce the speed to low, and add 1/3 of the flour mixture to the egg-butter mixture, followed by the milk mixture.
- Incorporate the rest of the flour into the mixture, using a rubber spatula.
- Spread the cake batter into the prepared pan, and dot the top with the pastry cream.
- Bake for 38-44 minutes, or until a toothpick comes out with a few moist crumbs from the center of the cake.
Notes
- For best results, ensure all ingredients are at room temperature, and always measure using a kitchen scale.
- Store the cake in the refrigerator, tightly wrapped or covered, for up to 3-4 days.
- Allow the cake to cool completely before inverting it and slicing.
- This recipe yields one eight, or nine-inch pan. You can also use 8 cups bundt pan. The timing will change with the pans, so pay attention to the cake and not the timer; the cake is ready when the top is lightly golden brown and dry and a toothpick comes out from the center of the cake with a few moist crumbs.