The No-Bake Torta Della Nonna is the summer variation of the classic torta della nonna, a quick and easy dessert that doesn't require any baking, ideal to serve as a delicious end to a meal at the end of a lunch or dinner with guests.
Preparing it is very simple. Simply mix the dry biscuits, already finely crushed in the bowl of a mixer, with the melted butter in a bowl, then compact 2/3 of the mixture onto the bottom and sides of a 20 cm diameter springform pan, lined with baking paper, and then leave everything to firm up in the refrigerator for at least 1 hour. Once the time has passed, all you have to do is pour a generous layer of very cold custard on the base and finally cover the filling with the remaining dough crumbs: for a voluptuous and delicious dessert, to be completed on the surface, after a further rest in the refrigerator, with a handful of pine nuts and a generous dusting of icing sugar.
Suitable for breakfast and a snack for the whole family, the no-bake torta della nonna can be conveniently packaged in advance and then brought to the table even during a festive buffet.
If you like, you can replace the classic pastry bag with a cocoa one or you can enrich the filling with dark chocolate chips, fresh blueberries or raisins soaked in rum.
Ingredients
How to Make No-Bake Torta Della Nonna
First, prepare the custard: beat the egg yolks with the granulated sugar in a bowl.
First, prepare the custard: beat the egg yolks with the granulated sugar in a bowl.
Add the cornstarch and mix quickly with a hand whisk to avoid lumps forming.
Add the cornstarch and mix quickly with a hand whisk to avoid lumps forming.
Heat the milk on the stove with the seeds of a vanilla pod and pour it slowly over the egg yolk mixture.
Heat the milk on the stove with the seeds of a vanilla pod and pour it slowly over the egg yolk mixture.
Put everything in a saucepan with a thick bottom and cook over low heat, stirring continuously with a whisk, until you obtain a cream of the right density.
Put everything in a saucepan with a thick bottom and cook over low heat, stirring continuously with a whisk, until you obtain a cream of the right density.
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Once finished, transfer the custard into a bowl or a large plate, cover with cling film and let it cool to room temperature; then place it in the refrigerator until ready to use.
Once finished, transfer the custard into a bowl or a large plate, cover with cling film and let it cool to room temperature; then place it in the refrigerator until ready to use.
Coarsely break the biscuits and place them in the bowl of a mixer.
Coarsely break the biscuits and place them in the bowl of a mixer.
Blend them finely until they become a powder.
Blend them finely until they become a powder.
Place the crushed biscuits in a large bowl and add the warm melted butter.
Place the crushed biscuits in a large bowl and add the warm melted butter.
Mix thoroughly with a spoon.
Mix thoroughly with a spoon.
Spread 2/3 of the mixture on the bottom of a 20 cm diameter springform pan already lined with baking paper.
Spread 2/3 of the mixture on the bottom of a 20 cm diameter springform pan already lined with baking paper.
Compact the bottom well with the back of a spoon and shapes the edges.
Compact the bottom well with the back of a spoon and shapes the edges.
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Let the cake base firm up in the fridge for about 1 hour.
Let the cake base firm up in the fridge for about 1 hour.
Once the time has passed, pour the now cold custard onto the base and distribute it evenly.
Once the time has passed, pour the now cold custard onto the base and distribute it evenly.
Cover the filling with the remaining dough crumbs and compact them lightly with a spoon.
Cover the filling with the remaining dough crumbs and compact them lightly with a spoon.
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Place in the fridge and let it rest for at least 4-5 hours.
Place in the fridge and let it rest for at least 4-5 hours.
Once the time has passed, sprinkle the surface of the cake with pine nuts.
Once the time has passed, sprinkle the surface of the cake with pine nuts.
Sprinkle with a little icing sugar.
Sprinkle with a little icing sugar.
Unmold the cake.
Unmold the cake.
Arrange it on a serving plate.
Arrange it on a serving plate.
Cut the no-bake grandma's cake into slices, bring to the table and serve. Enjoy!
Cut the no-bake grandma's cake into slices, bring to the table and serve. Enjoy!
Storage Instructions
The no-bake torta della nonna can be stored in the refrigerator, in an airtight container or covered with cling film, for up to 2-3 days.
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