Grandma’s Cake Bimby, an easy and quick recipe thanks to this wonderful and irreplaceable kitchen robot. I treated myself to the Bimby several years ago and with it, I have prepared many easy and quick recipes perfect for every occasion.
Making grandma’s cake with the Bimby was very simple, in fact, I made the shortcrust pastry, let it sit in the fridge for half an hour, and in the meantime, I prepared the custard.
The time to let it cool slightly and I prepared this wonderful shortcrust cake. What do you say, shall we make it together? I’ll leave you the step-by-step photos for the recipe!
See you soon, Susy.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 498.07 (Kcal)
- Carbohydrates 71.95 (g) of which sugars 35.59 (g)
- Proteins 10.91 (g)
- Fat 20.55 (g) of which saturated 10.17 (g)of which unsaturated 8.88 (g)
- Fibers 1.25 (g)
- Sodium 31.38 (mg)
Indicative values for a portion of 140 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 for Grandma’s Cake Bimby
- 3 3/4 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup butter
- 3 eggs (medium size)
- 1 lemon zest (grated)
- 1 tsp baking powder
- 2 1/8 cups part-skim milk
- 4 egg yolks (medium size)
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1 lemon zest (grated)
- to taste part-skim milk
- 1/4 cup pine nuts
- to taste powdered sugar
Tools
- Kitchen Robot
- Baking Pan
How to Make Grandma’s Cake Bimby
Put the sugar and lemon zest in the Bimby bowl and set for 15 sec. at Turbo speed. Gather the sugar toward the center with the spatula and add all the ingredients. Work for 2 min. Knead setting. Remove the dough from the Bimby, wrap it in plastic wrap, and let it rest in the fridge for half an hour.
In the meantime, prepare the custard. In the clean bowl, powder the sugar with the lemon zest again for 15 sec. at Turbo speed. Combine all other ingredients and cook at 176°F for 7 min. Speed 4. At the end of cooking, pour the cream into a container covered with plastic wrap to cool.
Take the dough out of the refrigerator and divide it into two parts. Roll out the two pieces on the work surface using a rolling pin to make two discs. Place the first disc in the greased pan, prick it with a fork and pour the custard inside, smoothing it out. Cover with the second disc, remove excess dough, and seal the edges well, creating a decorative pattern with the handle of a fork.
Brush the surface with a little milk and sprinkle with pine nuts, pressing gently with your hands to make them stick, and bake in a convection oven at 356°F for about 40/45 minutes on the bottom rack.
Remove from the oven, let cool, and dust with powdered sugar.
Susy’s Tip
If you have more time, I recommend leaving the dough in the fridge for a couple of hours or even a whole day; this will make it much more elastic and fragrant.
You can use any other nuts like almonds or pistachios.
Store the cake under a cake dome at room temperature in winter; in summer, you can keep it in the fridge and enjoy it chilled.
