Italian Grandma’s Cake

Ingredients :

• For the Pastry Cream:
• 2 cups (480 ml) whole milk
• 4 egg yolks
• ½ cup (100 g) sugar
• ¼ cup (30 g) cornstarch
• 1 tsp vanilla extract
• Zest of 1 lemon (optional but lovely!)
• For the Cake Dough:
• 2 cups (250 g) all-purpose flour
• ½ cup (100 g) sugar
• ½ cup (115 g) cold butter, cubed
• 1 egg
• 1 tsp baking powder
• Pinch of salt
• For Topping:
• ¼ cup pine nuts (or sliced almonds if you prefer)
• Powdered sugar, for dusting

Instructions : 

1. Make the Pastry Cream:
2. In a saucepan, heat the milk over medium heat until it’s just steaming—don’t let it boil.
3. In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
4. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
5. Return the mixture to the pan and cook over medium-low heat, stirring constantly, until thick and creamy (about 5–7 minutes).
6. Remove from heat and stir in the vanilla extract and lemon zest.
7. Transfer to a bowl, cover with plastic wrap (touching the surface), and refrigerate until fully chilled.
8. Prepare the Dough:
9. In a food processor or large mixing bowl, combine flour, sugar, cold butter, egg, baking powder, and salt. Pulse or mix until the dough is crumbly but sticks together when pressed.
10. Press about two-thirds of the dough into the bottom and slightly up the sides of a greased 9-inch (23 cm) tart or cake pan.
11. Assemble & Bake:
12. Spread the chilled pastry cream evenly over the dough base.
13. Crumble the remaining dough over the top like a streusel.
14. Sprinkle with pine nuts (or almonds if using).
15. Bake in a preheated oven at 350°F (175°C) for 35–40 minutes, or until the top is golden and the edges are set.Cool & Serve:
16. Let the cake cool completely in the pan.
17. Dust generously with powdered sugar before slicing and serving.
18. Pro Tip:
    Chill the pastry cream well before assembling—this keeps the crust from going soggy and helps the cake hold its shape beautifully.