Bea’s Recipes presents the recipe for Grandma’s Cake. Of course, I relied on the best, that is, the Giallo Zafferano site. Let’s say that for me, who hates shortcrust pastries, it’s not exactly a walk in the park to make this cake, but for how good it is, I gladly make the effort
If I managed it, you all can!
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 1,189.76 (Kcal)
- Carbohydrates 165.75 (g) of which sugars 90.69 (g)
- Proteins 24.65 (g)
- Fat 52.38 (g) of which saturated 28.25 (g)of which unsaturated 22.48 (g)
- Fibers 3.33 (g)
- Sodium 83.74 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Grandma’s Cake
- 2 Eggs (medium-large)
- 7/8 cup Butter
- 3 1/2 cups All-purpose Flour
- 1 Lemon Zest
- 3/4 cup Sugar
- 3 cups Milk
- 1 cup Sugar
- 1 Lemon Zest
- 3 Eggs (medium-large)
- 1 Egg yolk
- 1/4 cup All-purpose Flour
- 1/4 cup Cornstarch
- 1/3 cup Pine Nuts
- to taste Powdered Sugar
Tools
- Oven
- 1 Mold
- 1 Bowl
- 1 Saucepan
- 1 Knife
- 1 Wooden Spoon
Preparation of Grandma’s Cake:
First, let’s prepare the cream:
Take a saucepan and add the milk and lemon zest, preferably cut in a single piece because we will need to remove it later. Bring almost to a boil.
In a bowl, break the eggs, add the yolk, then the sugar, sifted flour, and cornstarch, mixing everything together. When the milk in the saucepan has almost reached boiling, remove the lemon zest, add the egg mixture, and continue stirring, finally putting the saucepan back on the stove until our fragrant cream thickens.
When it is thickened and smooth, we can put the cream in a bowl, covering it with plastic wrap to let it cool at room temperature.
Let’s start with the preparation of the shortcrust pastry. Take the butter directly from the fridge, cut it into chunks, and put it directly in the mixer with the flour.
Once you have a sandy mixture, transfer it to a floured wooden board and create a classic well, where in the center we will add: sugar, eggs, and lemon zest.
Work everything together until you get a compact mixture, shape it into a dough ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
Now take the shortcrust pastry out of the fridge and return to the work surface. Flour it and roll out two-thirds of the pastry. Grease a 9-inch mold if you want it nice and high and spread the pastry inside, removing any excessive residues on the edges.
Prick the bottom with a fork. Finally, pour in the cream. With the excess pastry, create the edge of the cake. Brush the edge with milk or water and evenly distribute the pine nuts.
We can now bake our Grandma’s cake in a preheated static oven at 350°F
The cooking time varies from oven to oven, and in fact, after 35 minutes, my cake was ready.
Let Grandma’s cake cool completely before serving as the cream needs to cool. Otherwise, it may spill when you cut the slices.
Finally, I sprinkle it generously with powdered sugar.
Enjoy your meal!!!
For any questions about this recipe, write in the comments or chat, if you then want to help me, you can leave 5 stars in the dedicated section below. Thank you!!!
Notes
If you liked this recipe and want to try another dessert, I leave you the link for Two-tone Cocoa Muffins
