No Bake Torta della Nonna is a fresh and delicious dessert, perfect for those who do not like to turn on the oven in the summer, and prefer a faster and easier solution than the classic cakes cooked in the oven! It is very good, fresh, and is prepared with a few easily available ingredients and without too much effort.
No-bake Torta della Nonna (Grandama’s cake) is a fresh and delicious dessert, a summer reinterpretation of the classic Torta della Nonna cake, made of shortcrust pastry and custard. In this recipe, however, there is no oven cooking, the shortcrust pastry is replaced with crushed biscuits and butter and inside there is a lemon-flavored custard. Pine nuts and icing sugar complete the surface of the cake. So fresh and delicious, the cake without baking grandmother will be the perfect dessert for next summer.
A delicate dessert for everyone, suitable for special occasions or a simple snack with friends. You will amaze your guests even if you are a beginner in the kitchen!
No Bake Torta Della Nonna Ingredients
These are the ingredients for a 9-inch (22 cm) springform pan (The exact quantities can be found in the tab below):
- Whole cow milk
- Plain biscuits – In this video I used Mcvitie’s Digestives.
- All-purpose flour or Flour 00
- Unsalted butter
- Egg yolks
- Granulated sugar
- Powdered sugar
- Lemon zest
- Pine nuts
Torta Della Nonna (Grandma’s Cake) Video Recipe
Tools You Will Need To Make The No-Bake Torta Della Nonna
- Silicone Whisk – You will need the hand whisk to create a smooth and shiny pastry cream. A silicone whisk is preferable because it won’t scratch your saucepan if you use a non-stick one.
- Food Processor OR you can grind the cookies by hand, OR use a regular blender.
- 9-Inch Springform Cake Pan Round
How To Make No Bake Torta della Nonna Cake
Make the Pastry Cream
Prepare the pastry cream following the instructions of Neapolitan Pastry Cream Recipe, but using the ingredients mentioned in this recipe.
Make the Crust
In a food processor, mix cookies with melted butter until smooth.
Assemble the cake
Pour about two-thirds of the mixture evenly into a 9-inch (22 cm) springform pan, carefully shaping it to create a 2 cm high edge all around. Place the pan in the refrigerator and let it chill for at least 30 minutes to firm up.
Once the base is set, gently pour the cold pastry cream over it, spreading it evenly. Then, take the remaining mixture and combine it with a handful of pine nuts that you’ve toasted beforehand to bring out their rich flavor. Spread this mixture on top of the pastry cream layer (1). For extra texture and a beautiful finish, sprinkle some additional toasted pine nuts over the top. Cover the cake and refrigerate it for at least 4 hours, or preferably overnight, to allow all the flavors to meld together and the cake to fully set.
When ready, carefully remove the sides of the springform pan (2) and transfer the cake onto a serving platter. For the final touch, dust the surface with a light sprinkle of powdered sugar to add a hint of sweetness and elegance (3).
Now, your delicious no-bake Italian cake is ready to be enjoyed — a perfect treat for any occasion!
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No Bake Torta Della Nonna Cake (No-Bake Grandma’s Cake)
Ingredients
- 500 ml Whole cow milk
- Zest of 1/2 lemon
- 7 Egg yolks
- 120 g Sugar
- 50 g All-purpose flour or Flour 00
- 150 g Unsalted butter
- 300 g Plain biscuits
- 2 Handfuls of pine nuts
- Powdered sugar
Method
- Add the milk into a saucepan. Add the lemon zest, only the yellow part. Heat over medium heat until it boils.
- In a large bowl, add egg yolks, sugar, and flour. Whisk until creamy, but don’t whip the mixture.
- Remove from the heat the boiling milk and pour it into the yolk mixture through a sieve, little by little, stirring constantly.
- Return to the stove and continue cooking over low heat, stirring constantly with a whisk. When the cream has thickened, pour immediately it into a bowl to cool quickly. Allow to cool completely.
- In a food processor, mix cookies with melted butter until smooth.
- Pour 2/3 of the mixture into a 9-inch (22 cm) springform pan, forming 2 cm edges. Chill in the refrigerator for 30 minutes.
- Pour in the cold pastry cream and top with the remaining mixture mixed with a handful of pine nuts, previously toasted. Sprinkle with other pine nuts and refrigerate for at least 4 hours.
- Transfer the cake from the pan to a platter. Decorate with powdered sugar and enjoy your delicious no-bake Italian cake!
