Cloud Cake Recipe (Torta Nuvola)
Category: Desserts
Servings: 8
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 225g |
| All-purpose Flour (00) | 75g |
| Potato Starch (Fecola) | 75g |
| Sugar | 150g |
| Vanilla Bean | 1 |
| Fine Salt | A pinch |
| Whole Milk | 400g |
| Fresh Liquid Cream | 200g |
| Sugar (for the cream) | 80g |
| Cornstarch (Maizena) | 40g |
| Vanilla Bean (for cream) | 1 |
| Egg Whites | 200g |
| Sugar (for meringue) | 350g |
Instructions
Step 1: Preparing the Sponge Cake (Pan di Spagna)
To begin, prepare the base of the Cloud Cake. Start by placing the eggs into the bowl of a stand mixer fitted with a whisk attachment. Add the seeds of the vanilla bean along with a pinch of fine salt. Turn the stand mixer on to medium speed and begin whisking the eggs. Gradually add the sugar, little by little, while the mixer is still running. Continue whisking for about 15-20 minutes until the mixture becomes thick, airy, and creamy.
While the egg mixture is being whipped, grease and flour a 24 cm round cake pan. Preheat your oven to 160°C (320°F) in static (conventional) mode. Once the egg mixture has become light and fluffy, stop the mixer. Sift the all-purpose flour and potato starch into the egg mixture, gently folding them in to avoid deflating the air you’ve just created.
Once combined, pour the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for 50 minutes on the lowest rack. You can check for doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is ready. Once baked, remove it from the oven and let it cool completely.
Step 2: Making the Custard Cream
While the cake is cooling, move on to the custard cream. Pour the whole milk into a saucepan and heat it over low heat until warm. Once the milk is hot, add the granulated sugar and the seeds scraped from the vanilla bean pod. Stir gently with a whisk to dissolve the sugar and incorporate the vanilla. Continue heating the mixture, whisking occasionally.
In a small bowl, combine the cornstarch and a small amount of cold milk to create a smooth slurry. Gradually pour the slurry into the warm milk mixture while stirring continuously to prevent lumps. Let the mixture cook for a few more minutes, stirring constantly, until it thickens into a smooth custard. Once thickened, remove the custard from the heat and let it cool.
Transfer the custard to a bowl, cover it with plastic wrap placed directly on the surface of the custard to prevent a skin from forming. Allow the custard to cool to room temperature, then place it in the refrigerator to chill for at least 1 hour.
Step 3: Preparing the Whipped Cream
While the custard is cooling, pour the fresh liquid cream into a mixing bowl. Using an electric mixer, beat the cream on medium-high speed until stiff peaks form. Once the cream is whipped, set it aside.
Once the custard has cooled completely, gently fold in the whipped cream using a spatula. Work carefully, folding from the bottom to the top to preserve the lightness of the whipped cream. Once combined, transfer the cream mixture into a piping bag fitted with a smooth nozzle.
Step 4: Preparing the Meringue
Next, we’ll prepare the meringue. In a heatproof bowl, place the egg whites and heat them gently over a double boiler. Use a thermometer to monitor the temperature of the egg whites—once they reach 60°C (140°F), remove the bowl from the heat. Using an electric mixer, beat the egg whites on medium speed until stiff peaks form and the meringue becomes shiny and firm. Gradually add the sugar in small amounts while continuing to beat until the meringue is thick and glossy. Once done, transfer the meringue into another piping bag fitted with a smooth nozzle.
Step 5: Assembling the Cloud Cake
Once the sponge cake has cooled completely, remove it from the pan. Use a serrated knife to carefully trim away any darker, uneven edges of the cake. Then, divide the cake into three even layers by gently slicing through it. For a more even cut, make a shallow incision around the circumference of the cake to guide your knife.
Place the first layer of cake on a serving platter and spread a generous layer of the custard cream over it, smoothing it out evenly with a spatula. Place the second layer of cake on top, then repeat the process by spreading another layer of cream. Finally, place the third layer of cake on top, completing the base of your Cloud Cake.
Step 6: Applying the Meringue
Once the layers are stacked, it’s time to apply the meringue. Using the meringue-filled piping bag, pipe the meringue around the edge of the cake, as well as on top, creating swirls and peaks as you go. Once piped, smooth out the top of the cake with a spatula to create an even finish.
Step 7: Final Touches and Serving
Now that your Cloud Cake is fully assembled, it’s ready for the final touch. Place the cake in the oven, preheated to 160°C (320°F), for a brief 5-10 minutes. This will lightly brown the meringue and give it a beautiful golden color.
Once the meringue is slightly browned, remove the cake from the oven and let it cool. Serve chilled, and enjoy the airy, creamy layers of this delicious Cloud Cake!
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 5g |
| Carbohydrates | 50g |
| Sugars | 35g |
| Fat | 18g |
| Saturated Fat | 10g |
| Fiber | 1g |
| Sodium | 150mg |
Enjoy this delicate and luxurious dessert, perfect for any occasion. The combination of soft sponge, rich custard cream, and crispy meringue creates an indulgent treat that is sure to impress!
