I finally satisfied my craving to make this dessert! I don’t know how many times I thought about making the grandma’s cake and then held back. To be honest, it’s not very simple to make nor quick. It requires patience and time. For the more experienced, or for those who don’t have 3-4 hours to dedicate to the preparation of this dessert, only a few ingredients and about a third of the time are needed. The products useful for preparing the grandma’s cake are easily found (pre-made shortcrust pastry or pastry cream).
If instead, like me, you want to prepare it from start to finish, check out the recipe for shortcrust pastry and pastry cream.
It’s definitely worth it 🙂
If you want, also try the grandma’s cake with coconut and Nutella, a delicious variation of the classic grandma’s cake, made with coconut pastry cream and Nutella!
Or I suggest the Easter Tart, entirely prepared with Easter eggs. Truly unique!
Let’s prepare the grandma’s cake together.
- Difficulty: Difficult
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- Shortcrust pastry
- Pastry cream
- Pine nuts
- Powdered sugar
- 2 Eggs
- 3 1/2 cups All-purpose flour
- 3/4 cup Sugar
- 14 tbsps Butter
- Lemon zest
- 3 1/4 cups Milk
- 3 Eggs
- 1 Yolks
- 1 cup Sugar
- 1/4 cup Cornstarch
- 1/4 cup All-purpose flour
- 1 envelope Vanillin
Preparation
Start preparing the grandma’s cake by making the shortcrust pastry. Place the flour and chopped butter in a food processor. Pulse until you get a sandy texture. Pour the mixture onto a work surface and form a well in the center, where you will add the eggs and sugar. Initially use a fork to combine, then knead by hand until the dough is smooth and uniform. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 1.5 hours. HERE you can find detailed instructions with photos.
Now you can focus on making the pastry cream. Whisk the eggs with the sugar and sift the flours. Meanwhile, heat the milk with the lemon zest in a saucepan until almost boiling. Pour some of it into the eggs, then transfer the entire mixture back to the saucepan and return to the heat, stirring until the cream thickens well. HERE you can find detailed instructions with photos.
At this point, you can butter and flour a tart pan with a diameter of 10 inches. Roll out the shortcrust pastry. Prick the bottom with a fork and pour in the pastry cream. Roll out the remaining pastry into a disk and cover the top of the pan. Prick and cover with pine nuts.
You can bake the grandma’s cake in a static oven at 320°F for 50 minutes, placing the pan on the lowest rack. Continue baking for another 10 minutes at 355°F, moving it to the middle rack.
Once cooled, decorate with powdered sugar.
A true delight for the palate!If you like, you can do as I did and customize your grandma’s cake! I decorated it with lots of hearts on the surface and covered it with pine nuts and powdered sugar.
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You might be interested in:
Grandma’s cake with coconut and Nutella
Grandma’s tart with pastry cream and apples
Chocolate tart with chestnut cream and chocolate glaze
Easter Tart entirely prepared with Easter eggs!
