Italian Grandma’s Cake

INGREDIENTS:

For the Pastry Cream:

2 cups (480ml) whole milk

4 egg yolks

½ cup (100g) sugar

¼ cup (30g) cornstarch

1 tsp vanilla extract

Zest of 1 lemon (optional)

For the Cake Dough:

2 cups (250g) all-purpose flour

½ cup (100g) sugar

½ cup (115g) cold butter, cubed

1 egg

1 tsp baking powder

Pinch of salt

For Topping:

¼ cup pine nuts (or sliced almonds)

Powdered sugar, for dusting

DIRECTIONS:

1. Make the Pastry Cream

Heat milk until steaming. Whisk egg yolks, sugar, and cornstarch, then slowly pour in hot milk.

Return to heat, stirring until thick. Add vanilla & lemon zest. Chill.

2. Prepare the Dough

Pulse flour, sugar, butter, egg, baking powder, and salt in a food processor until crumbly.

Press ⅔ dough into a greased 9-inch pan. Spread pastry cream over it.

3. Assemble & Bake

Crumble remaining dough on top, sprinkle with pine nuts.

Bake at 350°F (175°C) for 35-40 mins until golden.

4. Cool & Serve

Dust with powdered sugar and slice when cooled.