Torta Maria Luisa

Ingredients

• For the sponge cake: For the sponge cake:
• 6 large eggs 6 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the custard filling: For the custard filling:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• For garnish: For garnish:
• Powdered sugar Powdered sugar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 47g, 32g
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top.
6. 6.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cake from the oven and let it cool completely.
8. 8.
   In a saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat.
9. 9.
   In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
10. 10.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
11. 11.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
12. 12.
    Remove from heat and stir in the lemon zest and orange zest.
13. 13.
    Let the custard cool completely.
14. 14.
    Once the cake and custard are cooled, carefully slice the cake horizontally into two equal layers.
15. 15.
    Spread the custard evenly over the bottom layer of the cake.
16. 16.
    Place the top layer of the cake over the custard.
17. 17.
    Dust the top of the cake with powdered sugar.
18. 18.
    Refrigerate for at least 2 hours before serving.
19. 19.
    Slice and serve chilled.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe to ensure better incorporation with the other ingredients.
• Lemon and orange zest — Use a microplane or fine grater to zest the citrus fruits, making sure to only grate the outer colored part of the peel, avoiding the bitter white pith.

Tips & Tricks

• To achieve a light and fluffy sponge cake, make sure not to overmix the batter once the dry ingredients are added.
• When slicing the cake horizontally, use a long serrated knife and gently saw through the cake to ensure even layers.
• For an extra touch of elegance, garnish the top of the cake with fresh berries or a sprig of mint.
• If you prefer a stronger citrus flavor, you can add a few drops of lemon or orange extract to the custard.
• Serve the Torta Maria Luisa chilled for the best taste and texture.

Serving advice

Serve each slice of Torta Maria Luisa on a dessert plate, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. This will complement the flavors of the cake and add a creamy element to each bite.

Presentation advice

To present the Torta Maria Luisa beautifully, dust the serving plate with a sprinkle of powdered sugar before placing the cake slice. You can also add a few fresh berries or a mint leaf as a garnish on the side of the plate for an extra pop of color.