Grandma’s cake with cream and pine nuts is perfect at any time of the day. For breakfast, as a snack, or to conclude the Sunday lunch, and everyone always loves it. Its delicate taste and fresh cream filling make it perfect for any time of the year.
The origins of Grandma’s cake trace back to Tuscany, where it is known as “torta di nonna.” It is a dessert that evokes family tradition and the warmth of home kitchens.
This cake has been passed down from generation to generation, with grandmothers passing their secret recipes to their granddaughters.
The classic recipe includes a base of shortcrust pastry filled with lemon-flavored custard, all topped with pine nuts and a dusting of powdered sugar.
A delicious tart: a thin layer of shortcrust pastry encloses a scrumptious oven-baked custard. The pine nuts complete and enhance the flavor.
Grandma’s cake must cool completely before serving, so it’s best to prepare it a day in advance.
Portion sizes for a 9-inch pan if you want it as tall as mine (otherwise use a 10-inch one)
- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 12People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 341.03 (Kcal)
- Carbohydrates 49.25 (g) of which sugars 28.41 (g)
- Proteins 5.61 (g)
- Fat 14.70 (g) of which saturated 7.93 (g)of which unsaturated 6.41 (g)
- Fibers 0.57 (g)
- Sodium 77.76 (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
Grandma’s Cake
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 4 egg yolks (about 1/3 cup)
- 3/4 cup butter
- 1 pinch salt
- as needed lemon (grated zest)
- 4 1/4 cups milk
- 4 eggs (whole)
- 1 1/4 cups sugar
- 3/4 cup cornstarch
- 1 teaspoon vanilla extract
- as needed lemon (organic zest)
- 1 packet pine nuts (35 g)
- as needed powdered sugar
Tools
- Stand Mixer
- Pastry Board
- Food Scale
- Parchment Paper
- Small Saucepan
- Hand Whisk
- Rolling Pin
Steps
Grandma’s Cake
My advice is to prepare the cream well in advance because we need it to be nice and cold.
In a bowl, beat the eggs with the cornstarch. Heat the milk with vanilla and lemon zest on the stove.
Add the sugar and stir. When the milk is about to boil, pour in the egg mixture, stirring well to thicken.
When you get a thick cream, pour it into a shallow and wide dish, cover it with plastic wrap in contact with the surface, and let it cool completely first at room temperature and then in the fridge.
In a mixer, place the flour and cold butter cut into small pieces, then pulse the mixer to obtain a sandy texture.
Place the mixture on the work surface, create a well in the center, and add the sugar.Place the yolks in the center, grate the lemon zest, and quickly mix the ingredients (just long enough to form the pastry).
It’s a cold dough, so it shouldn’t be worked too much. Shape it into a pat, press it a little, and wrap it in plastic wrap.Place the pastry in the fridge to chill for 30/40 minutes.
(If you don’t have a stand mixer, do this on the pastry board)
Butter and flour your cake pan (or spray with release spray and line the pan with a circle of parchment paper) and line it with the larger disc of shortcrust pastry, removing the excess from the edges with a small knife.
Roll it out with the rolling pin to a thickness of about 1/5 inch. (Help yourself by rolling it between two sheets of parchment paper).
Poke the base of the pastry with a fork, being careful not to pierce it completely.
Place the shell obtained in the refrigerator for 15 minutes to firm up.
After this time, take back the now cold custard and mix it vigorously with a whisk to revive it.
Then pour it inside the cake pan, distribute it evenly, and level the surface.
Cover with the second disc of shortcrust pastry, sealing the edges well and removing the excess pastry.
Seal the edges well with the tines of a fork
Brush the surface with water and adhere the pine nuts. Bake in a static oven at 356°F for about 50/60 minutes on the bottom rack.
If you make it as high as mine, extend the cooking time. Always check.
Remove from the oven, let cool, and dust with powdered sugar.
Enjoy your meal.
Advice
Using cornstarch will make the custard lighter.
For more even cooking, if possible, buy a perforated baking pan.
If you make it as high as mine, extend the cooking time.
When kneading the pastry, I recommend working it as little as possible with your hands: in this way, you won’t risk activating the gluten inside the flour too much.
If you want, you can avoid covering the surface of the cake with shortcrust pastry, leaving it open. Sprinkle the cream with pine nuts and bake!
You can store Grandma’s cake in the refrigerator for up to 4 days. You can also freeze the cake and store it in the freezer for up to 3 months.
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