Torta “5 frolle”

Okay, I need to structure the recipe text as per the user’s instructions. Let me start by understanding all the requirements.

First, the user provided a lot of context which includes the title “Torta 5 frolle”, a list of ingredients, and a detailed narrative. My job is to extract only the relevant information for the recipe, ignoring personal anecdotes, emotional remarks, or unrelated events.

The user wants the text to start with an introductory paragraph about 50-100 words. It should begin with “La ricetta Torta ‘5 frolle'”, highlight key flavors like the mix of marmellatas (albicocche and lamponi), nuts (nocciole, mandorle, pistacchi), and the contrast with Nutella and zucchero a velo. Also mention the texture (like Ovis Molis) and how it’s usually enjoyed (after Sunday lunch). Need to use bold for “ricetta”, “Torta ‘5 frolle'”, and “piatto”.

Next, the preparation steps: must be in an unordered list (

• …

). Each step is a single action, using verbs and clear instructions. The ingredients involved in each step should be mentioned. Important details like temperature, resting time in fridge/freezer, and baking temps/times need to be included.

Check the provided context for the steps. The original recipe mentions two components: the “frolla” dough and the “streussel”. The assembly step involves layers of marmalade, Nutella, and toppings. Also, the note about making it in stages over days (freezing the dough beforehand, assembling later) is important for the steps.

Need to make sure not to repeat words. For example, “burro” is used multiple times, maybe rephrase using “burro fuso” or “burro a cubetti” where needed.

Also, the final closing phrase must be exactly: “Per maggiori dettagli o varianti vai alla ricetta completa.”

Now, let me parse all the context given. The original text has a narrative where the blogger mentions she got the recipe from Gianluca Fusto, and some variations. The key steps are:

Prepare the pasta frolla: Mixing butter, sugar, egg yolk, dry ingredients (flour, fecola, cannella, lemon zest). Then refrigerate, roll, freeze, bake at 160°C for 20 mins.

The streussel part: mixing flour, some sugar, maybe more ingredients, adding butter cubetti, chilling until solid, then pulsing to make crumbs, freezing, baking at 150°C.

Assembly: layers of marmellata di albicocche, lamponi, spreading with Nutella, and topping with granella, nocciole, pistacchi, and sugar on top.

The texture is compared to Ovis Molis, which I should mention as “consistenza della pasta frolla, simile a quella del pane ovis molis”.

Need to organize the steps logically, starting from the dough, then the streussel, then assembling and baking. Ensure that all key ingredients are mentioned in each step without just listing them. Also, note the preparation in stages over days (pre-freezing the pastry sheets, baking in advance, etc.)

Check for any additional details in the context. For example, different flours used (farina Petra 5 vs normal, but user used regular flour). I can mention using “600 g di farina in totale (34g divisa tra le due fasi)”. Wait, in the context, the original steps: in the pasta frolla part, there’s 252g of flour (specific type) plus 34g in another step? Wait, let me recheck the context’s ingredients:

Under the “Testo per più contesto” section:

Under ingredienti: farina is listed, and in the preparation steps, there’s mention of:

Farina: 252g (with cannella, zucchero canna, butter, etc.), then later “34g Farina (Gianluca usa la Petra 1, user used normal”. Hmm, maybe need to break that down correctly.

Wait, parsing the detailed preparation part from the provided context:

The actual preparation steps in the text:

The user’s detailed method mentions:

Under the “Preparazione e montaggio” part:

The pasta frolla is mixed with butter, sugar, egg yolk, then sifted flour, fecola, cannella. Then added to the butter mix. Then let rest in fridge 6+. Then roll between PVC or parchment to 3mm thickness, freeze, cut into disks, bake at 160°C for 20 mins.

Separately, for the “creazione dell’impasto streussel”: sift all powdered ingredients (maybe another flour, sugar?), add butter cubes, mix with a dough hook? Then freeze until solid, then pulsate in food processor, freeze crumbs, bake at 150°C.

Wait, looking at the provided context again:

The detailed steps in the text:

Under the “Setacciate tutti gli ingredienti in polvere. Aggiungete il burro a cubetti freddo…” part is probably the streussel part. The user here talks about mixing the dry ingredients (maybe flours, sugar), adding cold butter, then processing to get crumbs, chilling, then freezing, then baking.

Wait, original instructions from the context:

The user splits the process into pasta frolla and streussel.

Also, when assembling, they layer marmelade (albicocche and lamponi), Nutella, sprinkle with zucchero a velo, and top with granella, nocciole, pistacchi, and zucchero a velo.

I must structure all these steps into bullet points, ensuring all key ingredients are mentioned, and processes explained clearly.

Also, the introduction paragraph needs to highlight the layers, the nutty flavors (nocciole, pistacchi), the use of different jams and Nutella, the multiple stages of preparation (freezing steps), and the texture of the frolla.

Check the ingredients list given: the ingredients include both marmellate, Nutella, nuts, etc. Need to ensure all listed ingredients are properly included in the steps without just listing them.

Wait the ingredients provided are: burro, cannella, farina, fecola (cornstarch?), granella di nocciole, limoni, mandorle, marmellata di albicocche, marmellata di lamponi, nocciole, nutella, pasta frolla, pistacchi, tuorlo d’uovo, zucchero a velo, zucchero di canna.

Also, in the preparation steps, they mention using both zucchero a velo and zucchero di canna scuro (dark cane sugar). Maybe in the pasta frolla step, they used zucchero di canna scuro, and the streussel might have other sugars. Need to ensure all relevant parts are in steps.

Possible steps breakdown:

1. Pasta frolla: Mix butter (heated to 25°C) with sugar (zucchero a velo?), egg yolk. Then sift flour, fecola, cannella, lemon zest, and mix. Let chill, roll, freeze, then bake at 160°C.

But the exact quantities mentioned in the context: under “Ingredienti” lists the quantities for certain parts.

Wait the context’s preparation details:

In the provided text, the user breaks the ingredients into sections. The pasta frolla part uses:

252g farina (plus another 34g later), but maybe in the full list, it’s 252g + 34g + maybe other flours? The user says: “252g farina (etc.), 7g cannella, zestre, 34 zucchero canna scuro, 34 farina (Petra 1), 34 farina di nocciole (ma lui usava mandorle)” … Hmm, that’s a bit messy, maybe in the actual steps, the user combined some of these.

Wait, looking at the detailed preparation part:

The exact steps from the context’s text:

For the pasta frolla (first part):

Setaccia i ingredienti in polvere (flour, fecola, cannella?), agita il burro, zucchero a velo, tuorlo, etc.

Wait the user’s Italian text says:

Portate il burro a 25°C… mescolate con zucchero a velo e tuorlo setacciato (or no? Wait, the steps:

The user’s instruction is:

Portate il burro a 25°, impastate quindi in planetaria il burro, lo zucchero a velo e il tuorlo precedentemente setacciato. Setacciate insieme la farina, la fecola e la cannella. Aggiungere i restanti ingredienti al burro… etc. Hmm, perhaps I need to parse the exact steps.

Alternatively, perhaps the user’s steps are a bit complicated, but I have to condense the key points without getting bogged down in inconsistencies. The user mentions they had to adjust quantities, using regular flour instead of specific Petra types. But since the user is to present the recipe steps accurately, even if there are notes, I should just take the steps as per the user’s transcription.

Also, the streussel requires dry ingredients (maybe the 34g of flour, something else), mixed with cold butter, then mixed to form crumbs.

The assembly: stacking layers of prebaked disks, with jams, Nutella, toppings, and final streussel/nuts/sugar.

The outro must have exactly the required closing sentence.

Also, in the intro, need to mention that it’s layered, layers of taste (marmellate, nutella, nuts), that’s how the flavors interact. Also note the preparation can be done in stages (frolla and streussel prepared days before, baked, then assembled on the day).

For the ingredient lists in each step, I have to mention each crucial part without listing them. For instance, in the pasta frolla step, list the key components: butter, sugar, flour mix (farina, fecola, cannella, zest), and the yolk. Then for the streussel, maybe flour mix, butter cubes, etc.

Avoid repetition. Words like “cuocere” can be “cuocere al forno”, but need to ensure each step is concise.

Now, structure the intro to meet word count. The intro must not mention steps but set the scene: the “5 frolle” Torta is an unusual dessert composed of layered frolle disks filled with jams, nutella, topped with nuts and streussel. It’s enjoyed after Sunday lunch. Highlights the combination of flavors: sweet jams, nutty elements like granella, and the crumbly texture. The texture of the pastry similar to Ovis Molis. The method involves preparing ingredients in advance (freezing and baking components separately).

Then steps section: starting with pasta frolla dough preparation, then streussel, assembling, and baking.

Check that all key ingredients are mentioned in the steps: granella di nocciole comes into play in topping. Pistacchi are sprinkled on top. The assembly layers have both marmellate types (albicocche and lamponi), plus Nutella.

Also, in the steps, need to mention freezing the pastry disks before baking, maybe cutting to right size (like 15cms as per the note, but the user adjusted to 20cm disks?), but the context says “la dose è per un dolce da 20cm”. The note says they had leftover dough because the previous attempt was too small.

But in the steps, the user advises using 20cm disks, so step might specify “dischi da 15cm o tagliare a forma di dischi di 15cm”. Wait, but in the preparation notes, the user mentions that in the past, they had a problem when using 15cm disks, leading to extra dough, so this time using 20cm servings. Hmm, maybe better to just note the preferred size.

Wait, in the context’s text, the user wrote: “Il giorno della festa ho montato il tutto”, which indicates the assembly is on the party day. The frolla disks were prepared days prior and stored in a tin.

Steps:

Prepare dough (pasta frolla):

Mix butter (brought to 25°C), sugar, egg yolk. Add dry ingredients (farina, fecola, cannella, lemon zest, and maybe others?), forming dough. Chill, roll, freeze, then bake at 160C.

Wait, in the detailed steps:

Original instructions:

“Impastare quindi in planetaria il burro, zucchero a velo, tuorlo setacciato. Setaccio: farina, fecola, cannella. Aggiungi ingredienti rimanenti, …”.

Wait the user’s procedure:

The steps for pasta frolla:

Prepare by creaming butter (25°) with zucchero a velo and setacciato tuorlo? Wait, the user’s text says: “setacciate la farina, fecola, cannella, mandorle, nocciole? or maybe not.

Wait, looking at the given prep steps:

User’s detailed prep:

“Portate il burro a 25°, impastate quindi in planetaria il burro, zucchero a velo e il tuorlo precedentemente setacciato. Setacciate insieme la farina, la fecola e la cannella. Aggiungere i restanti ingredienti al burro … etc. Wait, but in the farina’s step, maybe the user added other items (mandorle? The initial description mentions that in the frolla, they had farina, fecola, cannella, lemon zest, and probably some nuts? Because the ingredients list includes nuts (mandorle, nocciole, etc.), possibly in the dough, but the actual recipe part mentions that the streussel uses certain stuff. Wait in the streussel’s description: “Setacciate tutti gli ingredianti in polvere (probably the dried ingredients for the streussel), add cold butter, mix, form crumbs, then freeze to solid.

I must ensure all the given ingredients are in the steps appropriately: pasta frolla includes lemon zest, Cannella, etc. The streussel uses different ingredients like more flour, maybe some other sugar, and cold butter. The layers have both marmellate, Nutella, and the final top has streussel, granella, etc.

Also, when baking the pasta frolla: stendere tra fogli di PVC, get 3mm thick, form 15cm disks (but user adjusted to 20cm). However, in her note, “le dosi sono per 20 cm”, so steps should specify using 20cm disks (or disks that fit 20cm). Wait, or maybe the disks are parts of layers. Alternatively, the layers are multiple frolla disks stacked, hence “5 frolle” (5 layers?) perhaps each layer of dough and filling.

So in the assembly, layers of the frolla disks with fillings between them.

Now, translating this into steps:

Steps breakdown:

Pasta frolla (main dough):

Mix butter (heated to 25C), zucchero a velo, setacciato tuorlo, zestre di limone, cannella, etc. Then after mixing, refrigerate, roll out, freeze, then bake.

Wait, according to the context’s text:

“Pasta frolla”

Step 1: In a mixer, mix butter (at 25C) with sugar (zucchero a velo) and the yolk, all of that? Then set the dry ingredients (flour, fecola, cannella, lemon zest?) into the butter mix. Wait, the detailed method says:

“Setacciate [farina, fecola, cannella]. Aggiungere ai ingredienti al burro, etc. So the dry ingredients are sifted and then added to the butter mix.

Wait, in the detailed procedure:

The pasta frolla requires:

Impasto: burro, zucchero a velo, settiato tuorlo.

Dry mix: farina, fecola, cannella, perhaps?

Wait, from the user’s detailed instructions:

First step: Mix butter, sugar, egg yolk (sifted?), then sift flour, fecola, cannella, then add those to butter-mix, form the dough, rest, roll, form layers, etc.

Wait maybe I need to structure each step meticulously.

Also, the streussel:

After setting all dry ingredients (maybe flour, sugar?), mixing with butter cubes cold, mix with spatula to form crumbly consistency, then pulse to crumbs (tritacarne), freeze before baking. The streussel is for the top layer.

Additionally, when assembling, layers alternate marmellarate (albicocche/pistachio, lamponi?), but according to the context, they layered marmellata di albicocche and lamboni, perhaps with Nutella between layers. The final top has streussel, nocciole, Nutella, etc.

The user’s final assembly says: “Ho alternato strato di marmellata e Nutella, spolverando i bordi con zucchero a velo. Sulla frolla finale, Nutella, streussel, nocciole, zucchero a vello.

Need to capture that: layers of marmelatta, Nutella, and edges sprinkled with powdered sugar, top with streussel, nuts, etc.

So steps:

Streussel’s prep: setacciaro farina (could be 34g or a part of it), zucchero canna scuro, maybe other dry stuff, then mix with cold butter, form crumbs, freeze, then bake separately?

Alternatively, need to check each step precisely.

The user mentions in the instructions:

For streussel:

Setacciate gli ingredianti polverizzati (flour, maybe sugar, etc)
Aggiungere burro a cubetti freddi, mescolare with a dough hook (foglia: foglia is a tool in English “with a spatula”), then form into small balls, freeze, then pulse in food processor to make crumbs, freeze again, bake at 150°C.

Hmm, steps must be clear. Also, in the final assembly, the layers are stacked with the spreads.

Also, the tuorlo is used in the frolla dough, zucchero a velo for the dough? or for the streussel?

The initial mix for pasta frolla (Step 1):

Impastare burro e zucchero a velo e tuorlo setacciato. Then add flour mix (farina, fecola, cannella, zest). So in the steps for pasta frolla:

Step 1: Combine softened butter (25°), not melted) with sugar and yolk. Then add the dry ingredients (flour, fecola, cannella, zest of lemon) to make the dough.

Wait, in the context’s text, the process is:

Imp

La ricetta Torta “5 frolle” è un dolce stratificato con sfumati sapori fruttati (marmellate di albicocche e lamponi), note note di cannella, e componenti croccanti grazie a streussel, nocciole granite e zucchero a velo, ricavato da 5 dischi sovrapposti di pasta frolla. Questo pastry a strati, ideale per un dopopranzo dominicale, si distingue per una crostata aerata e cedevole. I livelli sono separati con strati alterni di Nutella, zuccheri e marmellate, culminanti in una copertura croccante e fruttata. La ricetta, sviluppata in fasi separate congelando e cuocendo componenti in anticipo, mostra come la pianificazione previa ne richiede una consistenza simile al pane Ovis Molis: morbida ma con livelli distinti.

• Impastare con una planetaria: uniti burro a 25°C, zucchero a velo e tuorlo per ottenere una crema. Aggiungere alla poltiglia la farina (252g), fecola, cannella e scaglie di citrini zestatei, mescolando per un impasto liscio. Refrigerare per 6-8 ore
• Ripiegare la pasta tra fogli di carta per forno a 3 mm d’esss, congelare per flessibilità, poi tagliare in dischi da 20 cm di diametro
• Cucire i dischi gretati a 160°C per 20 minuti fino a doratura, lasciar raffreddare
• Per lo streussel: setacciate farina (34g Petra 1 o mandorle), zucchero canna scuro e cannella, then incorporate butter (maybe) with a pastry cutter or planetaria, form crumbs, congelarsi e frantumare. Cuocere a 150°C
• Disposizioni: costruire un piatto di 20 cm alternando dischi di pasta frolla, strati di marmellata di albicocca e lamponi con spaldi da Nutella ai bordi, ogni livello spruzzato zucchero a velo. L’ultimo livello finirà con Nutella, streussel, nocciole e Pistacchi sparsa con zucchero a velo.
• Ritirare componenti in anticipo: i dischi vanno congelati prima di esser cotti, poi cuoci e raffreda il giorno prima. L’assemblaggio finale avviene il giorno giusto.
• Ricalcare l’ultima frolla con crema o streussel e decorare i bordi con nocciole e mandorrla
• Conservare componenti seziionali in freezer o conservi in box di metal per up to days in advance.

Wait, the precise steps from context:

For the streussel part:

The user describes: “Setacciate tutti gli ingredienti in polvere. Aggiungere burro ghiaccio a cubetti, mescolate con a spatola, conservare fino a s’indurisce, poi tritacarne per farne palline, congelate, poi… Cuocere a 150°…

Possibly step is:

Step 4: Prepare streussel by sifting dry ingredients (e.g., farina, maybe some sugars, maybe other), adding cold butter cubes till it forms crumbs, then freeze until solid. Pulse in food processor to crumbs, congelate and later bake at 150°C for ? Minutes.

But the exact time isn’t mentioned so just “cuocere in forno a 150°C”.

Putting all into bullet points clearly.

Also, ensure all ingredients are mentioned: mandorle are in some parts? The granella di nocciole is mentioned; maybe that’s part of the final crunch.

Also, in the assembly, mention the granella and other nuts sprinkled on the top.

Also, the final layer: “Sulla frolla finale, Nutella, streussel, nocciole e zucchero a velo.”

Now compiling the steps:

1. Preparation of pastry: mix butter, sugar, yolk; fold in dry ingredients, chill, roll out, freeze, bake disks.

2. streussel prep: mix dry ingredients (flour, probably from the 34g mentioned “34g Farina (Gianluca usa Petra 1, user used regular”, so maybe in the streussel: uses 34g of flour, sugar, etc., and then the nuts (maybe the granella di nocciole is in streussel?).

Alternatively, perhaps the exact steps in order.

The user’s steps:

First bullet points sections:

The steps should outline each part.

After processing, each step should be one point, ordered properly. Let’s try the bulleted steps:

• Preparate l’impasto principale: mescolate burro a 25°C con zucchero a velo e tuorlo setaciato, e incorporate la farina, fecola, cannella e la scorzz del limone zestato. Lasciar raffreddare 6+ h prima di stenderla ad un spesso 3 mm tra due fogli, congelarli e cuocere a 160°C per 20 minuti.
• Istallare lo streussel: setaciate la farina di nocciole, zucchero di cana e cannella, poi-incorporare burro a cubi freddi e mescola con spato, formando polveri. Congela e trita con tritacarne, cuocete a 150°C sino a dorato.

Wait maybe not exact. Alternatively, need to ensure that all steps cover all required actions.

Another attempt at bullet points structure:

• Amalgamate burro a 25°C, zucchero a velo e tuorlo: in una planetaria mescolate il burro morbido a 25°C con lo zucchero a velo e il tuorlo setacciato per ottenere un composto liso. Aggiungete farina, fecola, cannella, e la buccia di limone zestata, lavorate l’impasto sino a che e’ uniforme. Coprite con pelicle e lasciate riposarne per almeno 6 ore al frigo.
• Ripiegate l’impasto tra plichi di carta e rotolate a 3mm: stese lo pasta tra carta per forno con un spessore di 3 millimetri, incerate i dischi e congelate per 1 h sino a solido. Tagliate con un forno a forma cerchi e cuosite a 160°C per 20 minuti fino a doratura.
• Preparate il streussel: mescolate farina, zucchero di canna scuro e cannella con burro a cubetti ghiacciato, usando la spatola per ottenere a fiocchi croccanti. Scongelate, pulsa in un tritacarne, congelate nuovamente e cuorci a 150°C fintanto che non doro.
• Costruire le 5 frolle: alternate livelli di paste frolle cotti su un fogli forno, separati da marmellate di albicocca, lamponi, e crema Nutella. Spolverate i borda con zucchero a velo e decorate con nocciole granite e pistacchi.
• Raccogliete gli elementi: assemblaze in un piatto con 5 dischi sovrapposti e i riempito, terminato con streussel, granella e pizzicati di zucchero a velo. Terminare gratinando brevemente i bordi con zucchero di cana. Il piatto si saggifia meglio a temperatura