Introduction: The Charm of Torta Nua
Torta Nua is a classic Italian cake known for its soft, fluffy texture and creamy custard filling. Its name, meaning “naked cake,” comes from its simple, rustic appearance. With its delicate sponge and smooth cream, it’s a favorite for breakfast, afternoon snacks, or as a light dessert.
Origin of Torta Nua
While not tied to any specific region, Torta Nua represents the Italian love for simple yet indulgent desserts. It’s a cake that can be made at home with minimal ingredients, allowing the rich custard filling and tender dough to shine. Over time, it has become popular across Italy for its versatility and comforting flavor.
Tips for the Perfect Cake
- Use fresh cream and high-quality eggs for a smooth, rich custard..
- Gently spread the cream to avoid spilling over during baking.
- Allow the cake to cool slightly before slicing to keep the filling intact.
How to Serve Torta Nua
Torta Nua is best enjoyed slightly warm, so the creamy filling is soft and luscious. Serve it with a dusting of powdered sugar or a side of fresh berries. It pairs beautifully with coffee or tea, making it perfect for breakfast or an afternoon treat. For a special occasion, you can drizzle a little chocolate or caramel sauce on top or a spoonful of vanilla ice cream for extra indulgence.
Torta Nua
Soft, moist Italian cake filled with luscious pastry cream. This beloved homemade dessert is simple yet elegant, perfect for breakfast, Sunday lunch, or as a comforting treat with coffee.
10
servings20
minutes35
minutesKeep the screen of your device on
Ingredients
- For the Cake Batter
2 Cups 2 Flour 00
3 3 Eggs
1/2 Cup 1/2 Whole Milk
5 tbsp 5 Vegetable oil
3/4 Cup 150 g Sugar
1 tbsp 1 Baking Powder
1 tbsp 1 Lemon Extract
- For the Pastry Cream
Lemon Skin
1 1 Egg
1/4 Cup 1/4 Sugar
1 Cup 1 Whole Milk
1/3 Cup 1/3 Flour 00
1 tbsp 1 Butter
Directions
- Make the Pastry Cream
- In a saucepan, warm the milk with the lemon Skin over low heat (do not boil). (1) In a bowl, add the egg (2) with flour and whisk together until pale,(3) then add the sugar (4) and mix well.
- Slowly pour the yolk mixture into the warm milk while whisking constantly. (5) Stir until thickened. Transfer to a bowl, cover with plastic wrap touching the surface, and let it cool completely. (6)
- Prepare the Cake Batter
- Add the sugar (7) and the eggs (8) to a bowl. Beat eggs and sugar until light and fluffy. (9)
- Add oil (10), milk (11), and lemon extract. (12) Mix well.
- Add in flour (13) and baking powder (14), then mix until smooth and creamy. (15)
- Grease and flour a 12-inch round cake pan. (16) Pour the batter into the prepared pan (17-18).
- Transfer the cooled pastry cream into a food storage bag (or piping bag). Cut off one corner. (19). Gently pipe dollops of cream over the surface of the batter. (20) The cream will slightly sink during baking, creating soft, creamy pockets. Bake at 350°F (180°C) for 35–40 minutes, until golden and set. (21)
