Torta
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- 12 large egg yolks
- 2 teaspoons anise seeds -- toasted
- 1 cup melted butter -- (no substitute)
- 1 1/2 tablespoons yeast -- quick acting
- 1 teaspoon anise extract
- 3 cups all-purpose flour (3 to 4)
- ***YOLK BATTER***
- 1/3 cup evaporated milk
- ***FLOUR BATTER***
- 1/3 cup corn oil
- ***YEAST BATTER***
- 2 cups sugar
- 1 1/4 cups all-purpose flour
- 1 cup warm water
Possible health benefits
General information, not medical advice.
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Corn oil
High in vitamin E · 23 mg per 100 g, 188% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Oil, corn”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- Beat the egg yolks. Mix with the first 3 ingredients. Set aside.
- Add the yeast to the warm water. Let rise for 1 minute. Put in flour. Set aside.
- Mix the yolk batter with the yeast batter. Gradually beat in remaining flour and milk. Add anise seeds and extract. Continue beating until elastic and pour in small mold pans lined with parchment paper until double in bulk. Bake in preheated 350F oven until golden brown. Brush with melted butter and sprinkle with grated cheese and sugar.
- Important: Gradually add the remaining flour to the rest of the ingredients. Upon reaching 3 cups, if your batter will already be a little stiff (but not dry, then it's enough.) Sometimes the size of the yolks matter.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Grater
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Pastry brush