I am certainly not a true follower - I have tried the cake once from Pasticceria Papa in Haberfield and have it on good authority the same cake from A & P Sulfaro Pasticceria Italiana, also in Haberfield, is a strong rival from the famous Papa's version.
Chris was really keen to try and make the Torta and so, after far too many hours debating how to get the cake top just like Papa's, we decided to make the version from Italian Food Safari from SBS per the recipe and see what came out of the oven.
This was supposed to be a joint project for a rainy long weekend but I find it hard to take a back seat in the kitchen, especially when it comes to desserts, so I may have assumed the spot in front of the pastry whilst Chris assisted by diligently measuring the ingredients, engineers are perfect for this!
The pastry recipe is unlike any other I've made, you cream the butter and sugar, no strict rules on super cold butter and hands here. It turned out perfectly and was very easy, I'd definitely recommend it for anyone who's had trouble with pastry before.
After a few shorts steps as above and some ingenious manipulation of a spring form tin the result...
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| Torta di Ricotta |
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| Nice photography Chris! |
Verdict: Whilst the cake was delicious it was perhaps slightly overcooked, next time I will listen to instinct and get it out of the oven earlier. This cake is best enjoyed with great company, a good cup of tea and a game of Scrabble!!
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