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Grana Padano

Torta della Nonna

Watch this recipe in its video-version



Zuppa Inglese
Photo 1
Pasta frolla shortcrust pastry
500 gr
Confectionary custard
400 gr
Pine nuts
100 gr
Genoese sponge
300 gr
Confectionary sugar
(Photo 1)


Roll out the pasta frolla to a thickness of 4 mm (photos 2 & 3).
Line a round mould, diameter 25 cm.
Cut the edge at three quarts of the height of the mould using the rippled dough cutter (photo 4).
Puncture the bottom lightly; lay down a layer of Genoese sponge (photos 5 & 6).


Photo 2

Photo 3

Photo 4

Photo 5

Photo 6

Spread the custard inside this uniformly (photo 7), sprinkle the surface with the pine nuts (photo 8), dust with confectionary sugar (photo 9) and bake at 175° C with closed draft for approximately 35 minutes (photo 10).
Remove from the mould and dust the surface with confectionary sugar (photo 11).


Photo 7

Photo 8

Photo 9

Photo 10

Photo 11

Pasta frolla


Flour 1000 gr
Butter, at room temperature 700 gr
Sugar, confectionary 400 gr
Egg yolks 200 gr
Salt 2 gr
Lemon peels, grated 2
Vanilla pod 1


Knead the butter at room temperature and the confectionary sugar, add the egg yolks, lemon peel, vanilla and the salt. Then add the flour kneading it as little as possible. Yields 6 pasta frollas, 24 cm in diameter.

Genoese Sponge


Eggs 1500 gr
Sugar 600 gr
Flour 750 gr
Vanilla pod 1


Warm the eggs, while mixing continuously with a whisk, to 38° C, then add the sugar.
Whip well, then add the vanilla and finally add the sieved flour, mixing delicately.
Butter a cake pan or rings, carefully fill with the dough.
Bake at 175° C for approximately 25 minutes. 
Yields 8 cakes 20 cm in diameter.

Confectionary custard

Ingredients (custard only with egg yolks)

Milk 1 lt
Sugar 250 gr
Egg yolks 260 gr
Flout 60 gr
Salt 2 gr
Vanilla pod 1
Lemon peel 1


Bring the milk, vanilla and lemon peel to a boil.
Beat the egg yolks with the sugar well, then add the salt and the flour until it becomes almost as if whipped.
Add the boiling milk, stir with a whisk.
Leave on the flame until the consistency becomes that of cream and the temperature arrives at 92° C. Pour the custard into a stainless steel receptacle, cover it with transparent film and place in the refrigerator.

Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC