Torta delle Zitelle

Featured tools:

Stand mixer

Mix, knead, whisk

Rolling pin

Adjustable

Fluted tart mould

28 cm removable bottom

Round cake pan

24 cm Springform

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1. Sablé Pastry

   • 230 g of plain flour
   • 150 g of butter
   • 90 g of icing sugar
   • 50 g of egg (1 unit)
   • 50 g of ground almonds
   • 2 g of salt

   • In the bowl of a stand mixer, place the flour, ground almonds, salt, icing sugar, and cold butter cut into small cubes.
   • Mix on medium-low speed just until all the ingredients come together and no pieces of butter remain. It should have a crumbly texture, similar to crushed biscuits.
   • Next, add the egg and mix only until incorporated.
   • Pour the dough onto a sheet of baking paper and place another sheet of paper on top.
   • Using a rolling pin, roll the dough between the two sheets until it reaches a thickness of about 2-3 mm.
   • Place the dough in the freezer for about 20 minutes to firm up and make it easier to work with.
   • Remove the dough from the freezer, peel off the baking paper, and cut a circle of about 33 cm. Grease a 28 cm diameter tin with butter and carefully place the dough inside, adjusting it and trimming any excess.
   • Finally, place a sheet of baking paper inside the tin and fill it with baking weights (beans, chickpeas, lentils, etc.) to prevent the dough from puffing up during baking.
   • Bake for 20 minutes with weights and another 15 minutes without weights at 170º C.

2. Genoise Sponge

   • 100 g of egg (2 units)
   • 50 g of caster sugar
   • 45 g of plain flour
   • 20 g of butter
   • 2 g of baking powder

   • Whisk the eggs and sugar until the mixture triples in volume, about 8-10 minutes.
   • Sift in the flour along with the baking powder and fold in gently using a spatula.
   • Melt the butter and carefully fold it into the mixture.
   • Pour the mixture into a 24 cm diameter tin lined with baking paper, spread with a spatula, and bake with top and bottom heat at 180º C for 8 minutes.
   • Allow to cool and set aside at room temperature until needed.

3. Blackberry Jam

   • 600 g of fresh or frozen blackberries
   • 40 g of caster sugar
   • 5 g of lemon juice
   • 2 g of pectin

   • If making your own blackberry purée and juice from fresh berries, you will need about 600-700 g since separating the pulp from seeds and skin will reduce the weight.
     At the end, you should have at least 380 g of blackberry purée and 50 g of juice.
   • In a saucepan, place the blackberries with the lemon juice over medium heat and cook for approximately 10 minutes until they release their juice.
   • Once they have released their juice, strain them and set aside 50 g for later.
   • Blend the remaining blackberries with the juice and strain to separate the pulp from the seeds. You should obtain at least 380 g of purée.
   • Return the purée to the heat and in a cup, mix the sugar with the pectin until fully combined.
   • Add the sugar-pectin mixture to the purée, whisk well and cook for 1 minute.
   • Remove from heat and set aside.

4. Amaretto and Blackberry Syrup

   • 50 g of blackberry juice
   • 50 g of water
   • 25 g of caster sugar
   • 25 g of Amaretto or almond liqueur

   • In a saucepan, heat the reserved blackberry juice, water, and sugar over medium heat until the sugar has completely dissolved.
   • Remove from heat and add the Amaretto.
   • Stir well and allow to cool to room temperature.

5. Almond Cream

   • 120 g of ground almonds
   • 120 g of butter
   • 80 g of icing sugar
   • 50 g of egg (1 unit)
   • 35 g of plain flour
   • 25 g of Amaretto or almond liqueur

   • In a bowl, mix the sugar and butter at room temperature with a rubber spatula until combined.
   • Add the ground almonds and mix well with the previous mixture.
   • Add the egg along with the Amaretto and stir until fully incorporated.
   • Set aside.

6. Pastry Cream

   • 200 g of whole milk
   • 30 g of egg yolks
   • 20 g of cornflour
   • 20 g of vanilla sugar or caster sugar
   • 2 g of vanilla

   • In a saucepan, heat the milk and vanilla over medium heat until it comes to a boil.
   • Meanwhile, in a bowl, whisk together the sifted cornflour, egg yolks, and sugar until smooth and lump-free.
   • When the milk boils, pour it over the egg mixture in a thin stream, whisking constantly. Return the mixture to the heat and cook over medium heat until it thickens.
   • Transfer the pastry cream to a container and cover with cling film directly on the surface.
   • Set aside to cool.

7. Frangipane Cream

   • Almond Cream
   • Pastry Cream

   • Mix the almond cream with the pastry cream until fully combined.
   • Place the mixture in a piping bag fitted with a plain 1 cm nozzle.
   • Set aside.

8. Assembly

   • 50 g of fresh blackberries (optional)
   • 40 g of pine nuts
   • 20 g of icing sugar

   • Spread the blackberry jam over the baked and cooled sablé pastry with a spatula.
   • Remove the paper from the Genoise sponge and place it upside down on top of the jam.
   • Using a brush, generously soak the Genoise sponge with the Amaretto and blackberry syrup.
   • Pipe the frangipane cream over the sponge, filling any gaps, and smooth with a spatula.
   • Sprinkle the pine nuts on top and bake with top and bottom heat at 180º C for 20 minutes.
   • Allow to cool completely and decorate with fresh blackberries and a dusting of icing sugar.
   • Store in a cool, dry place.

Discover the history of Torta delle Zitelle.

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