Italian Grandma’s Cake
Italian Grandma’s Cake – A traditional layered cake with creamy custard and a delicate shortcrust, finished with pine nuts and powdered sugar.
About Time
- Prep Time: 20miinutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 8 servings
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Ingredients
For the Short crust Pastry:
- 250g all-purpose flour
- 100g cold unsalted butter, cubed
- 75g granulated sugar
- 1 whole egg
- 1 tsp baking powder
- A pinch of salt
- Zest of 1 lemon (optional, but recommended)
For the Pastry Cream:
- 500 ml whole milk
- 4 egg yolks
- 100g sugar
- 40g cornstarch
- 1 tsp vanilla extract
Optional Toppings:
- Pine nuts (for crunch and tradition)
- Powdered sugar (for dusting after baking)
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Instructions
Step 1: Prepare the Short crust Pastry
- In a large bowl, mix flour, sugar, baking powder, salt, and lemon zest.
- Add cubed butter and rub into the dry ingredients until crumbly.
- Mix in the egg until a dough forms. Wrap and chill for 30 minutes.
Step 2: Make the Pastry Cream
- In a saucepan, heat milk until warm.
- In a bowl, whisk egg yolks with sugar and cornstarch until smooth.
- Gradually whisk in the warm milk, then return to saucepan and cook over medium heat, stirring until thickened.
- Remove from heat and stir in vanilla. Cool completely.
Step 3: Assemble and Bake
- Preheat oven to 350°F (175°C). Grease a tart pan.
- Roll out 2/3 of the dough and press into the pan. Fill with cooled pastry cream.
- Top with remaining dough, crimp edges, and sprinkle with pine nuts if using.
- Bake for 30 minutes or until golden. Cool and dust with powdered sugar.
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Amount Per Serving (Approx.)
- Calories: ~310
- Protein: 6g
- Carbs: 38g
- Fat: 15g
- WW Points: 9 points
Notes
- Storage: Store in the fridge for up to 4 days.
- Serving Tip: Serve chilled or room temperature with coffee or tea.
