The sandy cake (Torta Sabbiosa in Italian) is a fantastic dessert of the Venetian pastry tradition, an excellent cake for breakfast, but also perfect as a dessert. The flavor is fabulous, but it has a very small problem, or rather two. The recipe for making this cake is long and the calories are not few, given that there are massive doses of butter. Of course, in return, Sandy will reward you with a fabulous flavor a believable softness. And then icing on the cake: it is inexorably accompanied by a hot zabaglione that blends perfectly with the soft and porous texture of the cake.
There are no tricks to make the sandy cake recipe: you have to whip up the butter for a long time and if you don’t have a planetary mixer or at least electric whips it’s a long and tedious job. But if you are fond of pastry recipes, surely you have already taken steps to buy at least one of these two indispensable tools. Once again we thank Trattoria Cattivelli for the wonderful recipe: if you come from Piacenza, pay a visit, it’s a restaurant that deserves all your attention.
Ingredients and doses for making Torta Sabbiosa (Sandy Cake)
8 people servings
- 230 grams of starch
- 200 grams of butter
- 120 grams of icing sugar
- 110 grams of sugar
- 110 grams of flour
- 4 eggs
- 2 egg yolks
- 1 untreated organic lemon
How to make a gorgeous Torta Sabbiosa (Sandy Cake)
Melt the butter very slowly in a bain-marie. When the butter is melted put it in a bowl or the planetary mixer and whip it with the whisk for a few minutes, then add all the sugar and whip the butter for at least 10 minutes.
When the butter has become a soft and frothy cream, pour in the eggs and yolks, one at a time.
Meanwhile, wash the organic lemon and grate the peel off and add it to the dough of the sandy cake.
At this point, sift the flour and gradually pour it into the dough. Work without haste. When the flour has been absorbed from the cake dough, mix for another 2 or 3 minutes and then turn off the planetary mixer.
Line a round mold with a diameter of 20-22 cm with parchment paper and pour the cake mixture into it.
The oven must already be hot, at a temperature of 180 degrees, not ventilated. If you have a ventilated or super-powerful oven, set a temperature of 170 to not burn the cake.
Bake Sandy for 40-50 minutes. To check if the Torta Sabbiosa cake is cooked, stick a toothpick in it and if it comes out dry, then the cake is ready and can be taken out of the oven.
Pull it out of the oven, sprinkle with icing sugar and let it cool.
Some recipes of the sandy cake include a covering of crumbled almonds. If you want to put them, add 150 grams of chopped almonds to the bottom of the mold, before pouring the dough.
As an accompaniment to the sandy cake, a simple zabaglione, custard, and custard are perfect.