The traditional grandma’s cake with lemon filled with soft custard is one of the most well-known and made Italian desserts. The cake’s shortcrust pastry base is thin. It has cream inside and is covered by another thin layer. A delight for the palate with soft lemon cream. A big thank you to grandmothers who, with their great experience, have also passed down this refined dessert.
However, I made the traditional grandma’s cake recipe with the help of monsieur cuisine.
- Difficulty: Medium
- Cost: Very economical
- Rest time: 2 Minutes
- Preparation time: 2 Hours
- Cooking time: 40 Minutes
- Portions: 12
- Cuisine: Italian
Ingredients
- 4 cups potato starch (or cornstarch)
- 3/4 cup sugar
- 1 packet vanilla powdered sugar
- 2 eggs
- 1 lemon (grated zest)
- 2 cups milk
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar
- 2/3 cup butter
- eggs (one)
- 1 packet baking powder (for desserts)
- as needed powdered sugar (For decoration)
Tools
The success of this cake with the perfect dough and smooth, lump-free cream is also due to my inseparable kitchen ally “monsieur cuisine.” with its many useful functions. You can find it here 
- Food processor
- Pastry board
- Rolling pin
- Spatula
Preparation
Pour the sugar and the packet of vanilla sugar into the monsieur cuisine bowl. Activate turbo for about a minute to obtain powdered sugar.
Then add potato starch, eggs, lemon peel, and milk, close the lid and cook the cream for fifteen minutes at 194 degrees (F) from the reverse button, speed 3.
Then put the cream to cool in a container covered with plastic wrap.
Pour all the ingredients listed for the shortcrust pastry into the pitcher. Work for one minute by selecting speed 5.
With the help of the spatula, pour the dough onto the pastry board and form a ball.
Place in the fridge in the lower part for at least an hour.
Divide the dough into two parts. Roll out two thin sheets about half a millimeter thick.
Line the buttered and floured cake tin with a sheet large enough to cover the edges.
Pour the lemon cream on top but evenly and cover with the other sheet.
Bake in the hot oven set at 356 degrees (F) with the baking dish positioned in the center for about forty minutes.
Remove the grandma’s cake from the oven to be enjoyed cold and finally covered with abundant powdered sugar. Certainly with a good cup of tea or espresso.
Traditional Grandma’s Cake Recipe with Lemon Cream/Monsieur Cuisine
The traditional grandma’s cake is very reminiscent of the famous Lecce pastry. It’s a refined dessert passed down to us by Apulian grandmothers, highly appreciated.
It is certainly never missing in any Italian pastry shop. It’s particularly nutritious. Preferably make small portions. Rather, serve seconds.
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