Grandmother’s Cake

why make this recipe

Grandmother’s Cake is a delightful dessert that brings memories of family gatherings and warm kitchens. This cake combines a buttery crust with a smooth custard filling and a crunchy topping of pine nuts. It is simple to prepare and is sure to impress your family and friends. The flavors are comforting and remind many of sweet memories spent with loved ones. This cake is perfect for any occasion, whether it’s a birthday, holiday, or just a cozy afternoon treat.

how to make Grandmother’s Cake

Ingredients :

• 250g all-purpose flour
• 125g cold butter
• 100g sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 500ml milk
• 4 egg yolks
• 100g sugar (for custard)
• 40g cornstarch
• pine nuts (for topping)

Directions :

1. In a bowl, mix the flour, sugar, and a pinch of salt. Add the cold butter and mix until crumbly. Then, add the egg and vanilla extract, and knead until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 180°C (350°F). Roll out the dough and line a tart pan. Bake for about 15-20 minutes until golden.
3. Meanwhile, heat the milk in a saucepan. In another bowl, whisk the egg yolks, sugar, and cornstarch. Slowly add the hot milk to the egg mixture, mix well, and then return it to the saucepan. Cook over low heat, stirring until thickened.
4. Pour the custard into the crust once it has cooled.
5. Sprinkle pine nuts on top and bake for another 10-15 minutes. Let cool before serving.

how to serve Grandmother’s Cake

Serve Grandmother’s Cake at room temperature or slightly chilled. It can be enjoyed plain or with a sprinkle of powdered sugar on top for added sweetness. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with this cake.

how to store Grandmother’s Cake

Store any leftover cake in an airtight container in the refrigerator. It can last up to three days, but it is best enjoyed fresh. If you want to keep it longer, wrap it well and freeze for up to a month. Thaw in the fridge before serving.

tips to make Grandmother’s Cake

• Make sure the butter is cold when you begin mixing the dough for a flaky crust.
• If you prefer a fruity twist, add fresh berries or sliced fruit on top along with the pine nuts before baking.
• Experiment with different nuts, such as almonds or hazelnuts, for diverse flavors.

variation

You can make Grandmother’s Cake gluten-free by substituting the all-purpose flour with a gluten-free blend. Additionally, consider adding a layer of jam or fruit compote beneath the custard for added flavor.

FAQs

1. Can I make this cake ahead of time?
Yes, you can prepare the crust and the custard a day ahead. Combine them and bake the cake the next day.

2. What if I don’t have pine nuts?
You can substitute pine nuts with any nuts you prefer, like almonds or walnuts.

3. Can I use a different type of milk?
Yes, you can use almond milk, soy milk, or any other milk of your choice for a different taste.

Grandmother's Cake

A delightful cake featuring a buttery crust, smooth custard filling, and a crunchy pine nut topping, perfect for family gatherings and special occasions.

Stampa ricetta Pin Recipe

Preparazione 30 minuti min

Cottura 35 minuti min

Tempo totale 1 ora h 5 minuti min

Porzioni: 8 servings

Portata: Dessert

Cucina: American

Calorie: 350

Ingredients Method Notes

Ingredienti

  

For the crust

• 250 g all-purpose flour Use a gluten-free blend for a gluten-free version.
• 125 g cold butter Keep butter cold for a flaky crust.
• 100 g sugar
• 1 piece egg
• 1 teaspoon vanilla extract
• 1 pinch salt

For the custard

• 500 ml milk Almond milk or soy milk can be used for a different taste.
• 4 pieces egg yolks
• 100 g sugar For the custard.
• 40 g cornstarch

For the topping

• to taste pine nuts Can substitute with almonds or walnuts.

Method

 

Preparation of Dough

1. In a bowl, mix the flour, sugar, and a pinch of salt.
2. Add the cold butter and mix until crumbly.
3. Add the egg and vanilla extract, and knead until smooth.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Baking the Crust

1. Preheat the oven to 180°C (350°F).
2. Roll out the dough and line a tart pan.
3. Bake for about 15-20 minutes until golden.

Making the Custard

1. Meanwhile, heat the milk in a saucepan.
2. In another bowl, whisk the egg yolks, sugar, and cornstarch.
3. Slowly add the hot milk to the egg mixture, mix well, and then return it to the saucepan.
4. Cook over low heat, stirring until thickened.

Assembly

1. Pour the custard into the cooled crust.
2. Sprinkle pine nuts on top and bake for another 10-15 minutes.
3. Let cool before serving.

Note

Serve at room temperature or slightly chilled, optionally with a sprinkle of powdered sugar, whipped cream, or vanilla ice cream. Store leftovers in an airtight container in the fridge for up to three days, or freeze for a month.