Today I present you this delicious gluten-free grandma’s cake and lactose-free, a truly exquisite dessert to enjoy at the end of a meal or at any other time of the day. A dessert that tastes good and genuine, with a reassuring name, was very popular on dessert carts in the 80s and 90s.
Grandma’s cake is a dessert that has become part of Tuscan cuisine, featuring two versions: an open one without a shell with pine nuts directly on the cream, and another with a double layer of pastry filled with soft custard.
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- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 egg yolks
- 1 egg
- 3/4 cup sugar (up to 1 cup)
- 2 1/4 cups gluten-free rice flour
- 1/3 cup gluten-free corn flour
- 1 lemon (grated zest)
- 1 vanilla pod
- 1 tsp xanthan gum
- 1/2 cup corn oil
- 2 cups soy milk (unsweetened and gluten-free)
- 7 egg yolks
- 2/3 cup sugar
- 3 tbsps cornstarch (gluten-free)
- 3 tbsps rice starch (gluten-free)
- 1 vanilla pods
- 1 lemon (grated zest)
- 1/3 cup pine nuts
- 2 tbsps gluten-free powdered sugar
- 1 egg
Tools
- 2 Bowls
- 1 Tart pan
- 1 Pot
Instructions
In a bowl, beat the eggs with the sugar and flavorings.
Add the oil and mix well until you get a smooth cream.
Add the sifted flour with xanthan gum and knead.
Adjust the flour as needed, depending on absorption.
Form a dough ball and wrap it in plastic wrap.
Let it rest in the fridge for a couple of hours before using.
Open the vanilla pod and extract the seeds.
Bring the soy beverage to a boil with the empty vanilla pod.
Whip the egg yolks with the sugar, vanilla seeds, grated lemon zest, and finally the starches.
Once boiling, add the whipped egg mixture to the soy beverage.
Cook for about 1 minute, stirring with a whisk.
Quickly cool the cream in a water and ice bath, or in the freezer, after covering it with plastic wrap touching the surface.
Divide the shortcrust pastry into two portions.
Roll out the first portion on a lightly floured surface to a thickness of 1/4 inch.
Line a 9-inch tart pan.
Spread the cream and level well.
Roll out the remaining shortcrust pastry and cover the tart.
Brush the surface with beaten egg.
Decorate with pine nuts and bake at 340°F for about 40 minutes in a preheated static oven.
Once baked, let it cool well before serving, dust with powdered sugar.
ATTENTION: consult the Associazione Italiana Celiachia handbook and carefully read the ingredients to ensure they are not gluten-contaminated.
Tips
Store in the fridge for up to 3 days.
For the lactose-free version, you can also use lactose-free products in the same doses.
For the lactose-free version, you can also use lactose-free products in the same doses.
For the lactose-free version, you can also use lactose-free products in the same doses.
For the lactose-free version, you can also use lactose-free products in the same doses.
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