Recipe for Torta Nua (Naked Cake)
Category: Desserts
Servings: 8
This Torta Nua is a delightful, moist cake, perfect for any occasion, combining layers of light, fluffy sponge with two types of creamy fillings: classic pastry cream and decadent chocolate pastry cream. The combination of zesty orange, velvety creams, and rich chocolate makes it a perfect indulgence. Whether you’re preparing it for a family gathering or a special celebration, this cake is bound to impress with its texture and beautiful presentation.
Ingredients
For the Sponge Cake:
| Ingredient | Quantity |
|---|---|
| Butter | 250g |
| All-purpose flour (00) | 250g |
| Sugar | 250g |
| Baking powder | 16g |
| Eggs | 6 |
| Orange zest | 1 |
| Salt | to taste |
| Whole milk | 250ml |
For the Pastry Cream:
| Ingredient | Quantity |
|---|---|
| Sugar | 75g |
| All-purpose flour (00) | 25g |
| Egg yolks | 3 |
| Orange zest | 1 |
| Whole milk | 250ml |
For the Chocolate Pastry Cream:
| Ingredient | Quantity |
|---|---|
| Dark chocolate (chopped) | 60g |
| Sugar | 60g |
| All-purpose flour (00) | 10g |
| Cornstarch (cornflour) | 10g |
| Egg yolks | 3 |
Instructions
Step 1: Prepare the Pastry Cream
Start by preparing the basic pastry cream. In a saucepan, combine the sugar, flour, and egg yolks. Add the whole milk and orange zest, then cook over medium heat while stirring continuously with a whisk. Once it reaches a gentle simmer and thickens, continue whisking for another minute. Remove from the heat once thickened, transfer to a bowl, and cover with plastic wrap directly on the surface to prevent a skin from forming. Set aside to cool.
Step 2: Make the Chocolate Pastry Cream
In the same way as the regular pastry cream, combine the sugar, flour, and cornstarch in a pan. Add the milk, whisking thoroughly, and bring to a simmer. Stir constantly to avoid lumps. Once the mixture begins to thicken, add the chopped dark chocolate and continue whisking until smooth. Remove from the heat and transfer the chocolate cream to a bowl. Cover with plastic wrap, ensuring the wrap is touching the surface of the cream, and allow it to cool.
Step 3: Prepare the Cake Batter
Now, let’s move on to making the sponge cake. Begin by whisking the eggs with half of the sugar and a pinch of salt using an electric mixer until the mixture becomes pale and fluffy. In a separate bowl, soften the butter and the remaining sugar, and mix until creamy. Combine both mixtures, then add the grated orange zest for a fresh citrus fragrance. Gradually fold in the sifted flour and baking powder, and stir until smooth and well combined.
Step 4: Baking the Cake
Grease a 26 cm round cake pan and line it with parchment paper. Pour the cake batter into the prepared pan, smoothing it out evenly. Take the cooled pastry creams (both regular and chocolate), and use a spoon to dollop small mounds of each cream over the cake batter. You can alternate between the two creams, creating a lovely pattern as you go.
Step 5: Bake the Cake
Preheat your oven to 180°C (350°F) with the heat set to static mode. Place the cake in the oven and bake for about 65 minutes or until the cake is golden brown on top and a toothpick inserted into the center comes out clean. The surface should be beautifully browned, and the cake should feel firm to the touch.
Step 6: Cool and Serve
Once the cake has finished baking, remove it from the oven and let it cool in the pan for about 10 minutes. Afterward, turn the cake out onto a wire rack to cool completely. When the cake has fully cooled, you can remove the parchment paper and place it on your serving platter. The creamy mounds will have baked into the cake, creating an elegant, “naked” appearance with pockets of creamy goodness throughout.
Serving Tips
- This cake can be served as a delicious afternoon treat or as a special dessert for a family celebration. It pairs wonderfully with a fresh cup of tea or coffee.
- For an extra touch, you can sprinkle powdered sugar on top just before serving or garnish with additional orange zest for a burst of color and flavor.
Storage Tips
Torta Nua can be stored in an airtight container at room temperature for up to 2 days. If you’d like to keep it for a longer period, refrigerate it, where it will stay fresh for up to 5 days. For the best taste, allow the cake to come to room temperature before serving.
This beautiful, creamy cake is perfect for anyone who loves a rich and indulgent dessert. The combination of fluffy sponge and two types of creamy filling will satisfy your sweet cravings and impress your guests with its delightful texture and flavor. Enjoy your homemade Torta Nua with family and friends for an unforgettable treat!
Keywords: Torta Nua, Italian cake, dessert recipes, pastry cream, chocolate pastry cream, cake with cream, orange zest cake, homemade cake, rich cake recipes, moist sponge cake
