Grandma’s Cake: Classic Recipe with Pastry Cream and Pine Nuts
How to make Grandma’s Cake at home: easy recipe without a stand mixer
The Grandma’s Cake is the symbol of Italian home baking, a dessert that never goes out of fashion and that pleases different generations.
Often people think that the double baking (shortcrust pastry and cream) is complicated, but by following the right steps the result is guaranteed.
The contrast between the crumbly butter shortcrust and the creaminess of the pastry cream, completed by the toasting of the pine nuts on top, creates a unique sensory experience.
This version is designed for everyone, even those who don’t have special kitchen tools, kneading by hand just like our grandmothers used to do.
You will also find an optimized recipe for the Thermomix.
Preparing the cream on the stove allows the lemon and vanilla aromas to fully develop, while manually working the shortcrust ensures the butter does not warm up excessively, keeping the base perfect.
It is the ideal dessert to finish a family lunch or for a hearty afternoon snack, capable of transforming a few simple ingredients into a masterpiece of sweetness.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: Pan Ø 8-9 in
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Grandma’s Cake
- 2 1/8 cups whole milk
- 1/2 cup + 2 tbsp granulated sugar
- 2 oz potato starch (or all-purpose flour)
- 2 eggs
- 1 lemon zest (organic)
- 1 bean vanilla (seeds)
- 2 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 5.3 oz butter
- 1 egg
- 4 tsp baking powder
- 1/3 cup pine nuts
- 2 1/2 tbsp powdered sugar
- as needed milk (for brushing)
Tools
- Kitchen scale
- Saucepan
- 2 Bowls
- Plastic wrap
- Springform pan
How to make Grandma’s Cake at home: easy recipe without a stand mixer
Time-saving tip: Prepare the pastry cream in advance, even the day before, and let it rest in the fridge covered with plastic wrap. This way it will be firm and cold when filling the cake, ensuring it holds perfectly in the oven.
In a saucepan, heat the milk with the lemon zest and the vanilla seeds. In a separate bowl, beat the eggs with the sugar using a whisk, then incorporate the sifted flour (or starch). Pour the hot milk in a thin stream over the egg mixture through a sieve, stir and return to the heat. Cook over low heat, stirring continuously, until the cream thickens. Transfer to a bowl, cover with plastic wrap directly on the surface and let cool.
In a large bowl (or on a work surface), mix the flour with the sugar and the baking powder. Add the butter in pieces and work quickly with the tips of your fingers until you obtain a sandy mixture. Add the egg and knead briefly until you form a smooth dough. Wrap in plastic and let rest in the fridge for 30 minutes.
Butter and flour an 8-inch pan. Divide the shortcrust into two parts (one slightly larger than the other, about 2/3 and 1/3). Roll out the larger part on a floured surface to a thickness of about 1/4 in and line the pan, leaving high edges.
Pour the cold cream into the shortcrust shell. Distribute about 1 tablespoon of pine nuts over the surface.
Roll out the second portion of shortcrust and lay it over the cream. Seal the edges well by pressing with your fingers. Brush the surface with a little milk and distribute the remaining pine nuts, pressing them in slightly.
Bake in a preheated oven at 356°F for about 20-25 minutes, or until the surface is nicely golden.
Let the cake cool completely before unmolding. Generously dust with powdered sugar before serving.
Thermomix (Bimby) pastry cream preparation: Put the lemon zest and 2 1/2 tsp of sugar (taken from the total for the cream) into the mixing bowl and pulverize: 5 sec./speed 8. Add the remaining sugar (about 1/2 cup + 2 tsp), the flour, the milk, the 2 eggs and the vanilla. Cook: 6 min./194°F/speed 4. Transfer the cream to a bowl, cover with plastic wrap directly on the surface and let cool completely. Wash and dry the mixing bowl.
Dough preparation: Put the flour, sugar, butter in pieces, the egg and the baking powder into the clean mixing bowl. Knead: 20 sec./speed 5. Transfer the dough to the work surface, quickly compact it with your hands, wrap it in plastic and flatten slightly. Let rest in the refrigerator for at least 30 minutes.
For assembly and baking follow the main recipe
Notes and Storage
Rest: It is essential that the cream is cold before being placed on the shortcrust, otherwise it will compromise the baking of the base.
Storage: Store in the refrigerator for 2-3 days. Remove 15 minutes before serving.
FAQ (Questions & Answers)
Can I use cornstarch instead of flour in the cream?
Yes, cornstarch will make the cream even more velvety and glossy.
Why does the shortcrust break while I roll it out?
It may have warmed up too much. Put it back in the fridge for 15 minutes and try again.
Can I add pine nuts inside the cream as well?
Certainly! As indicated in the procedure, a handful of pine nuts inside the cream gives an unexpected crunchy note.
