Torta Bianca

Number of servings : Prep time: Cooking time: Type of meal : | Desserts | Desserts Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Desserts | Desserts

Special diet :

Ingredients

Cake:
125 ml (1/2 cup) unsalted butter, softened
125 ml (1/2 cup) sugar
3 egg yolks
250 ml (1 cup) all-purpose flour
5 ml (1 tsp) baking powder
75 ml (1/3 cup) milk
Meringue:
4 egg whites
250 ml (1 cup) sugar
Vanilla custard:
1 egg yolk
30 ml (2 tbsp) sugar
250 ml (1 cup) milk
25 ml (1 1/2 tbsp) cornstarch
3 ml (1/2 tsp) vanilla extract

Directions

Cake:

  1. Preheat oven to 175°C / 325°F. Line 2 23-cm / 9-inch cake pans with parchment paper.
  2. In a bowl, beat the butter with the sugar. Add remaining ingredients and mix just until blended. Pour batter into pans. Set aside.


Meringue:

  1. In a clean bowl, beat the egg whites until they hold a soft peak. Gradually add sugar, 15 ml / 1 tbsp at a time, and continue beating until the stiff-peak stage. Spread evenly over the batter in both pans.
  2. Bake 30 minutes, turn oven off, open oven door slightly and let cakes rest inside for 20 minutes. Remove from oven and cool


Vanilla custard:

  1. In a saucepan, whisk together all the ingredients. Cook over low heat, stirring until thick. Set aside and cool.
  2. Unmold one cake and place it meringue-side down on a serving platter. Spread the cooled custard over the top and place the other cake on top, meringue-side up. Serve.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2442

Torta Bianca
Torta Bianca