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.
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