❗️❗️ Todo Un Éxito Incluso Antes Del Primer Bocado | Tarta Nua

❗️❗️ A Hit Even Before the First Bite! This Tarta Nua (or Torta Nua) is an Italian dessert made with sponge cake filled with custard. It's a classic homemade treat that the whole family will love. Making Tarta Nua with custard is very easy, the result is delicious, and it's perfect for breakfast or an afternoon snack. If you like easy recipes, help us grow the #FoodAndGlory channel: 🔔 Subscribe to the channel to keep discovering quick and easy recipes. 👍 Give us a like so YouTube can recommend it to more people. ✍️ Leave us a comment, question, or suggestion, and we'll be happy to answer you. ❤️ Share this video with someone who will enjoy it as much as you did. 🛒 Our Products on AMAZON: https://www.amazon.es/shop/foodandglo... Italian Nua Tarta (Pastry cream filled). 🛒 Ingredients (22 cm / 8.6 in diameter cake tin): Pastry Cream: 🔸 500 ml milk (2 cups) 🔹 4 large egg yolks 🔸 120 g sugar (1/2 cup) 🔹 30 g all-purpose flour (3 tbsp) 🔸 20 g cornstarch (2 tbsp) 🔹 A splash of vanilla extract Sponge Cake: 🔸 3 large eggs 🔹 300 g all-purpose flour (2 cups) 🔸 2 plain, unsweetened yogurts (250 g / 1 cup) 🔹 1 sachet baking powder (15 g / 1 tbsp) 🔸 Zest of 1 lemon 🔹 150 g sugar (1/2 cup + 3 tbsp) 🔸 80 ml sunflower oil (⅓ cup) 🍳 Tarta Nua Recipe (or Italian custard tart), step by step: 1️⃣ Prepare the custard. In a saucepan, heat the milk. In a bowl, mix the egg yolks with the sugar and vanilla extract. Then, add the flour and mix again. Stir in the cornstarch. When the milk is hot, pour a ladleful of it over the mixture and stir until combined. Add a second ladleful. Now you can add the rest of the milk, stirring constantly. 2️⃣ Pour the entire mixture back into the saucepan. Cook over low heat, stirring constantly, until you see that a thick, but still fluid, custard forms. Strain the custard into a bowl to remove any lumps. Cover it with cling film, making sure it's in direct contact with the surface to prevent a skin from forming. Let it cool completely. 3️⃣ Prepare the sponge cake. In a bowl, beat the eggs and sugar with an electric mixer for a couple of minutes, until frothy. Add the yogurts and beat until combined. Slowly drizzle in the oil while continuing to beat. Add the lemon zest and mix briefly. 4️⃣ Mix the flour with the baking powder and gradually add it to the mixture, sifting it in as you go. 5️⃣ Pour the batter into the prepared pan, which has been lined with parchment paper on the bottom and sides. 6️⃣ The cream is now cold. Remove the cling film and beat it for a minute with an electric mixer until creamy. 7️⃣ Spread several tablespoons of cream over the surface of the cake batter. Using a skewer, swirl the cream in a swirl pattern over each dollop. 8️⃣ Bake at 180°C (350°F) in a preheated oven for 45 minutes. Let it cool on a wire rack. When serving, sprinkle a little powdered sugar on top. 👌 Notes for making the Italian Nua Cake: 🥧 To make the cream, you can use only flour or only cornstarch. I like the result of combining both, but make it however you prefer. 🥧 You can use a 24 cm (9.5 inch) cake tin. In this case, it will be ready in 40 minutes of baking time. 🥧 After 30 minutes, if you see that it's browning too much, you can cover it with aluminum foil for the remainder of the baking time. You can follow us on our social media channels for exclusive content and to get in touch: Email: [email protected] Instagram:   / foodandglory_recetas   Facebook: https://fb.me/foodandglory YouTube:    / @foodandglory