Steps

• We will start with the pastry cream which needs time to cool before it can be used.

  

• Separate the 3 yolks from the whites, then put the 3 egg yolks, the flour, a pinch of salt, half a teaspoon of vanilla powder and the sweetener into a saucepan.

  

• Mix everything together.
  Add about 2 cups of cold milk little by little, whisking well by hand.

  Place the pan on the heat and bring the mixture to a boil; once boiling, lower the heat and continue cooking until you reach the right thickness, stirring constantly. It will take about 10 minutes.

  

• Cover the pastry cream directly with a sheet of cling film so it touches the surface and let it cool first at room temperature and then, once warm, place it in the fridge until you need it.

  Now let’s move on to the shortcrust pastry…

  
• 

• Remember that the butter must be cold from the fridge: cut it into pieces and place it in a bowl.
  Add the sweetener, FiberPasta flour, the baking powder, a pinch of salt and the vanilla. Work everything with your fingertips until you obtain a sandy mixture.
  

  

• Add one whole egg and the milk and, if necessary, a few more drops to obtain a dough that is both elastic and compact.

  Once the dough is compacted, form a smooth ball, cover it with cling film and refrigerate for at least 30 minutes.
  

  

• Divide the shortcrust dough into 2 parts, one slightly larger than the other. Take the larger piece and on a work surface place a sheet of parchment paper, put the dough on it, cover with another sheet of parchment and roll out with a rolling pin to a thickness of about 3 mm (about 1/8 inch), making the round wider than the pan by at least 3 cm (about 1 1/4 in). You can check the size by placing the pan on top of the rolled dough.

  

• Transfer the shortcrust base with the parchment into the pan and trim the excess.

• Dock the base with a fork, then pour in the cold pastry cream taken from the fridge and level it.

  

• Take the other, smaller ball of dough and repeat the same as before: roll it out between two sheets of parchment until you obtain another disc the size of the pan without excess or overhang.

  

• Use it to cover the pan, sealing the edges well.

  Soak the pine nuts for a few minutes and meanwhile preheat the oven to 180°C (356°F) conventional

  

• Dock the top disc with the tines of a fork and scatter the soaked pine nuts on top.

  Bake in a preheated conventional oven at 180°C (356°F) for about 45 minutes or until cooked, positioning the pan on the lowest rack.

  
  At the end of baking open the oven door and let the cake cool directly inside the oven.

  And here is Grandma’s Cake with FiberPasta Flour