Custard-Topped Breakfast Cake (Torta Nua) – The Authentic Italian Recipe

Name: Custard-Topped Breakfast Cake (Torta Nua) – The Authentic Italian Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 290 g of All Purpose Flour; 180 g of White Sugar; 120 g of Sunflower Seed Oil; 90 g of Whole Milk; 10 g of Pandorini; 3 Eggs; 1 Vanilla Pods; a pinch of Table Salt; 500 ml of Whole Milk; 120 g of White Sugar; 4 Egg Yolks; 20 g of All Purpose Flour; 20 g of Corn Starch; 1 Vanilla Pods

The "Torta Nua" (Naked Cake) is an exquisite custard-topped cake, perfect for breakfast or as a snack. You can make it with your favorite version of pastry cream, whether it's vanilla custard, citrus custard, or chocolate custard.

Recipe Custard-Topped Breakfast Cake (Torta Nua) – The Authentic Italian Recipe

Difficulty Medium
Preparation 20 minutes
Cooking 40 minutes
Servings for Serves 6

This irresistible breakfast cake features a unique preparation method where dollops of pastry cream (crema pasticcera) are placed atop the batter before baking. While its exact origins remain unclear, this social media sensation became popular across Italy for its surprisingly moist crumb contrast against pockets of baked custard that retain their creamy texture despite oven exposure. Traditionally made with vanilla bean-infused custard (substitute vanilla extract if unavailable), modern variations might include chocolate-infused cream or citrus-flavored versions using lemon/orange zest. Though often served as a morning treat or afternoon snack (merenda), its elegant presentation makes it suitable for dessert courses. Key ingredients like 00 flour (substitute all-purpose flour for slightly denser texture) and sunflower oil (neutral vegetable oil works) ensure authentic results while remaining accessible to international cooks.

Ingredients for Serves 6

For the Nua Cake:
290 g of All Purpose Flour
180 g of White Sugar
120 g of Sunflower Seed Oil
90 g of Whole Milk
10 g of Pandorini
3 Eggs
1 Vanilla Pods
a pinch of Table Salt
For the Pastry Cream:
500 ml of Whole Milk
120 g of White Sugar
4 Egg Yolks
20 g of All Purpose Flour
20 g of Corn Starch
1 Vanilla Pods

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Method

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To prepare the Nua Cake, start by making the pastry cream (Crema Pasticciera). Put 450ml of milk and vanilla seeds in a saucepan and bring almost to a boil. While the milk is heating, in another saucepan combine egg yolks, sugar, and the remaining 50ml of milk. Using a whisk, beat until you obtain a smooth and fluffy mixture.
Add the sifted flour and cornstarch to the egg mixture and mix well until thoroughly combined.
Take the hot milk and, while continuously whisking, gradually pour it into the saucepan with the egg mixture. Mix well, place over low heat, and cook for 4-5 minutes, stirring constantly until thickened.
Once ready, transfer the pastry cream to a bowl, cover with plastic wrap (ensuring it touches the surface to prevent skin formation) and let it cool first at room temperature, then in the refrigerator.
Now prepare the Nua Cake batter by placing eggs and sugar in a stand mixer bowl. Beat at maximum speed with the whisk attachment until you obtain a smooth and fluffy mixture.
Add milk, sunflower oil, and vanilla seeds. Mix well with the whisk attachment while gradually incorporating the sifted flour and baking powder.
Once you have a smooth batter, pour it into a lightly buttered 24cm (9-inch) springform pan. Take the chilled pastry cream and start distributing it by spoonfuls over the batter.
Bake in a preheated fan oven at 160°C (320°F) for about 40-45 minutes, or in a conventional oven at 180°C (350°F) for the same time. Once baked, let it cool to room temperature and finish the Nua Cake with a generous dusting of powdered sugar. Finally, remember to download our App with exclusive content and fewer ads!