Torta Italia (Italian Flag Cake)
Category: Desserts
Servings: 1
Ingredients
| Ingredient | Quantity |
|---|---|
| Cornstarch (Maizena) | 75g |
| All-purpose flour (00 type) | 75g |
| Fine salt | 1 pinch |
| Eggs | 5 |
| Granulated sugar | 150g |
| Vanilla bean | 1 |
| Whole milk | 350ml |
| Fresh liquid cream | 150ml |
| All-purpose flour (00 type) | 40g |
| Granulated sugar | 150g |
| Lemon | 1 |
| Egg yolks | 6 |
| Fresh liquid cream | 750ml |
| Powdered vanilla sugar | 100g |
| Raspberries | 32 |
| Kiwi | 2 |
| Granulated sugar | 150g |
| Water | 300g |
| Alchermes flavoring | to taste |
Instructions
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Preparing the Sponge Cake
Start by preparing a classic sponge cake. Using an electric mixer, food processor, or stand mixer, beat the eggs with the sugar until light and fluffy. Gradually add the sifted flour and cornstarch to the mixture and gently fold them in. -
-
Baking the Sponge Cake
Grease and flour a rectangular baking pan measuring 20 x 25 cm (8 x 10 inches). Pour the sponge cake batter into the prepared pan and smooth the surface. Bake in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until a toothpick inserted comes out clean. Once baked, let the sponge cake cool completely. -
Preparing the Simple Syrup for the Cake
In a small saucepan, combine the sugar and water and heat until the sugar dissolves completely, forming a simple syrup. Let it cool to room temperature. Once cooled, use it to moisten both halves of the sponge cake by lightly brushing the syrup onto the cut sides. -
Making the Pastry Cream
To make the classic pastry cream, heat the whole milk with the fresh cream in a saucepan. Add the zest of a lemon and the vanilla bean. Once the milk mixture is about to boil, remove from the heat and strain it. In a separate bowl, whisk together the egg yolks and sugar, then gradually add the hot milk mixture, whisking constantly. Pour the mixture back into the saucepan and cook over low heat until thickened. Let the cream cool, placing a layer of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely chilled. -
Assembling the Cake
Once the pastry cream is chilled, spread it generously over one half of the sponge cake. -
Making the Chantilly Cream
For the chantilly cream, whip the fresh cream with powdered sugar until stiff peaks form. Spread the chantilly cream evenly over the top of the other half of the sponge cake, including the edges. Use a flat spatula to smooth it out. -
Decorating the Cake
Transfer the remaining chantilly cream into a piping bag fitted with a star-shaped nozzle. Pipe vertical lines along the sides of the cake to create a decorative edge. -
Arranging the Fruit
Wash and carefully dry the raspberries. Begin placing them on the top of the cake, arranging them in four rows of eight to form a red band, representing the top portion of the Italian flag. After the raspberries, pipe some chantilly cream between them to create the white stripe in the center of the flag. -
Final Decoration
Finally, slice the kiwi into thin rounds and arrange them over the white section to complete the green stripe of the flag. -
Chill and Serve
Place the cake in the refrigerator for at least an hour to allow the flavors to meld and the cake to set. Once chilled, your Torta Italia is ready to be enjoyed—not only with your taste buds but also with your eyes!
This stunning cake is a delightful celebration of Italy, perfect for any special occasion like Italy’s national day or an anniversary. It combines the softness of sponge cake, the richness of pastry cream, the sweetness of fruit, and the lightness of chantilly cream to create a dessert that is as delicious as it is beautiful.
Enjoy and Buon Appetito!
