Italian Custard Cake with Pastry Cream (Torta Nua)

Italian Custard Cake, also known as Torta Nua, is a soft Italian cake baked with dollops of Italian pastry cream (crema pasticcera) on top. This cake has a tender delicate crumb and a creamy finish with every bite! 

If you are looking for a truly unique and delicious dessert that everyone will love, you have to try this Italian Custard Cake. This classic Italian recipe known as Torta Nua is simple to make and features dollops of custard cream on top. It’s great for a midday treat or special occasions! 

For more authentic Italian cakes, don’t miss this Almond Ricotta Cake or fluffy Torta Margherita cake. You can also use Italian pastry cream to make Torta della Nonna, a custard-filled Italian tart with shortcrust pastry. 

What is Italian Custard Cake? 

Italian Custard Cake, known as Torta Nua, is a classic Italian dessert, known for its simplicity and deliciousness. It’s essentially a sponge cake with custard baked inside, which creates pockets of creamy goodness throughout the cake. 

The base of Torta Nua is a light and fluffy sponge cake, typically made with basic ingredients such as flour, sugar, eggs, milk, oil or butter, and baking powder. Vanilla extract or lemon zest is often added for flavor.

The custard, or crema pasticcera, is made separately from milk, sugar, eggs, and flour for thickening, often flavored with vanilla. You can make the Italian pastry cream a day in advance and cover with plastic wrap and store in the refrigerator until ready to use. 

The cake batter is poured into a baking pan, and spoonfuls of the custard are dolloped onto the batter before baking. As the cake bakes, the custard sinks into the batter, creating delicious pockets of custard throughout the cake.

Ingredients for Italian Pastry Cream

• Milk: for this recipe, use a milk that has some fat to it like whole milk or 2% milk.
• Eggs: here you are just using the egg yolks. Save the leftover egg whites to make an omelette or delicious Italian Amaretti Cookies.
• Sugar: use regular granulated sugar.
• Flour: be sure to sift the all purpose flour ahead of time to remove any lumps.
• Vanilla: ideally, you can add the insides of a vanilla bean or vanilla bean paste to give Italian pastry cream lots of flavor. However, I just use vanilla extract because it’s easy to find. You can also simmer the warm milk with lemon rind for extra flavor.

Ingredients for the Torta

• Eggs: you will need three large room temperature eggs. 
• Sugar: use granulated sugar. 
• Butter: use softened butter. Either unsalted butter or salted butter work. 
• Milk: you want to use either 2% or whole milk. 
• Lemon Zest: lemon zest is optional but adds great flavor to the Italian custard cake. 
• Vanilla: vanilla extract for flavor. 
• Flour: use regular all purpose flour.  
• Baking Powder: make sure you are using baking powder and not baking soda. 
• Salt: kosher salt is great for baking. 

How to Make Italian Custard Cake

Italian Custard Cake is a soft and fluffy treat baked with dollops of Italian Pastry Cream. Get the full instructions for making Italian Pastry Cream and make up to a day in advance. 

This Torta Nua is made in a 9-inch springform pan. Be sure to grease the pan well and line the bottom with a parchment paper round before adding the batter. 

Step 1: mix together wet ingredients

In a large bowl, use an electric mixer to mix together the eggs and sugar until they are light and frothy; about 2 minutes. Then, add in the softened butter and continue to mix until well incorporated. 

Add in the milk, vanilla, baking powder, salt, and lemon zest. Mix until the batter is well incorporated. 

Step 2: add in dry ingredients

To the bowl, add in the flour. Continue to mix until the batter is just combined being careful not to over mix. Use a spatula to scrape down the sides of the bowl and ensure that all of the ingredients are well combined. 

Step 3: add on Italian pastry cream

Pour mixture into your prepared springform pan. Use a spatula to smooth the top. 

Then, use either a spoon or small cookie scoop to dollop the chilled Italian pastry cream on top of the cake batter. You can dollop all over the top of the cake or just do sections. 

Step 4: bake 

Place the torta nua in the preheated on on the middle oven rack. Bake for about 30-40 or until the top of the cake is golden brown in color and a toothpick inserted into the center comes out clean. 

Let the Italian custard cake cool on a wire rack for 15 minutes, then carefully remove the collar and let cool completely. Once the cake is completely cooled, dust the top with powdered sugar, slice and serve! 

Recipe Tips

• Make the Italian pastry cream in advance so it has time to set and cool before adding the cake. You can make it up to a day in advance. 
• Be sure your cake pan is well greased and lined before adding the batter. 
• Store leftover cake in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month. 
• Serve leftover pastry cream on the side. You can also use the pastry cream for drizzling over fresh fruit or adding to berry tarts.

Authentic Italian Cakes

At This Italian Kitchen, I love to bring my readers authentic Italian cake recipes. Some of these recipes are more well-known like my Lemon Ricotta Cake or Italian Whole Orange Cake. 

I also love bring my readers lesser-known regional Italian favorites like Torta Sbrisolona, Torta di Noci, or the winter favorite Panforte. If you are looking for an Easter favorite, try this Colomba Cake recipe. 

My Italian cakes are authentic versions using easy to find ingredients. The steps are simple and perfect for bakers at any level. I hope you love them all! 

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