Grandma’s cold cake is the freshest version of the classic grandma cake with custard and pine nuts.
A crunchy cookie base, a delicious filling with cream, fresh cheese, and whipped cream, and a tempting topping of pine nuts and crumbled cookies for a spectacular and irresistible cake, perfect even on the hottest days and for all occasions.
Read how to make Grandma’s cold cake with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 – 10 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6.5 oz digestive biscuits (type digestive)
- 7 tbsp butter
- 2 egg yolks
- 2 tbsp sugar
- 2 tbsp all-purpose flour
- 1 cup milk
- lemon zest (from half an organic lemon)
- 1 cup whipping cream
- 8 oz mascarpone (or cream cheese)
- 1 packet gelatin or isinglass (equivalent to 0.2 oz)
- 1 oz pine nuts
- crumbled biscuits
- pine nuts
Preparation of Grandma’s Cold Cake
In a saucepan, heat the milk with the lemon zest.
In another saucepan, away from the heat, mix the yolks with the sugar until you get a smooth mixture.
Incorporate the flour, then gradually add the strained milk, continuing to stir to avoid lumps, until you have a smooth mixture.
Put the saucepan back on the heat, continuing to stir until the cream thickens.
Turn off the heat, transfer the cream onto a low, wide plate, cover it with some plastic wrap in contact with the surface and let it cool.Prepare the cake base.
Finely chop the biscuits in a mixer with the butter cut into small pieces, until you have a smooth mixture.
Line the bottom of a 20 cm (8-inch) springform pan with a sheet of parchment paper.
Pour the cookie mixture into it, smooth it out, and press it down with the back of a spoon.
Place the pan in the refrigerator for at least half an hour.Soak the gelatin in cold water for ten minutes.
Heat two tablespoons of cream taken from the total needed for the recipe, without boiling it.
Dissolve the well-squeezed gelatin in the warm cream, mixing well.
Beat the remaining cream until stiff peaks form.
Separately, beat the mascarpone with the previously prepared cream, then add the gelatin and cream mixture, incorporate it, and fold in the whipped cream with a spatula, mixing gently from bottom to top.
Finely chop the 1 oz of pine nuts and add them to the cream.Pour the prepared cream onto the cookie base in the pan, level it, and let the cake rest in the refrigerator for a couple of hours.
Before serving, transfer your grandma’s cold cake onto a serving plate and decorate it as desired with finely crumbled biscuits and pine nuts.
Notes
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