Grandma's cake with custard and pine nuts. A sweet name for a very simple cake that has, however, now entered the Italian imagination by right: the torta della nonna, with so much soft custard and rich with pine nuts, tastes of ancient things, simple and good. On my You tube channel you will also find the VIDEO RECIPE step by step.
Is’ a dessert of Florentine origin, Although the pastry cream and crosses the pairing #8217; & & #8217; Italy, from Lecce to Genoese pasticciotto Erice. The cake with cream and pine nuts has now become one of the classic desserts of Italian Sunday. Inside a buttery shortcrust pastry hides a very soft heart of lemon scented cream, And then a cascade of pine nuts, crispy, and powdered sugar. Today again grandma's cake is one of the most loved Italian sweets on social networks (I can witness it in person) and one of the web's most popular recipes. The difficulty is really minimal, It just takes a little’ Arts and crafts in the spread and especially in his sweet.
There are versions with a thicker crust and a cream soda, but I like to do it with a fairly thin and crumbly pastry and a creamy and delicious, that cut out slightly causing a sudden increased salivation. Let us look at the pine nuts: are expensive merchandise, We know. But this cake must be covered with pine nuts, so it's a small investment, but motivated.
THE VIDEO RECIPE
Since both on Facebook be upon Instagram so many of you have asked me the recipe, l & #8217; I wrote it in a Flash and here. If you feel unsure, on my You tube channel even the VIDEO RECIPE step by step, so all the steps will be clear so you cant go wrong! I remind you that both the custard, both the dough can be prepared in advance and refrigerate, assembling the cake and then cooking it the next day. If Grandma's pie served in a couple of days, You can keep it wrapped in aluminum foil, at room temperature. If you want to enjoy it longer I recommend you keep it in the less cold part of your fridge. While you're at, have a look at all my RECIPES OF PIES, simple or creative, rustic or refined. Have a good day!
Doses for a pan 24-26 centimeters in diameter
- FOR THE PASTRY
300 grams of flour 00
150 grams of cold butter
a large pinch of salt
110 grams caster sugar
grated rind of half a lemon, organic
2 egg yolks small
cold whole milk, as required and if necessary
- FOR THE PASTRY CREAM
750 ml whole milk
6 egg yolks
65 grams of corn starch or flour 00
150 grams of caster sugar
grated rind of one lemon organic
- AND STILL
60 grams pine nuts
icing sugar, to taste
To prepare the cake grandmother with cream and pine nuts must first prepare custard, you can easily do with a day in advance: put the egg yolks in a bowl and crush them with a whip along with half the sugar. Mix flour or corn starch with the rest of the sugar and add the egg yolks, stirring constantly, until you have a smooth batter.
Heat the milk with the grated lemon rind, but without bringing to the boil. Remove the milk from the heat, filter it to remove lemon peel and pour flush on the egg mixture, sugar and flour, always shut with whip. Cook over low heat, stirring constantly, until the cream has thickened. Once the cream will be dense, get Simmons over a very low heat and stirring constantly for 2 minutes.
Remove the custard from the heat, pour into a bowl and cover with plastic wrap in contact. Allow to cool completely.
For short pastry (You can also prepare it one day in advance): put the flour on the work surface, Salt, sugar, the grated lemon rind and the cold butter, diced. Knead everything with your fingertips until dough to large crumbs, then add the yolks and continue to work the dough.
If you had to struggle to obtain a bound and homogeneous, Add a tablespoon of cold milk. Before adding more, though, make sure the previous dose has been absorbed and that we really need, because the dough should not be wet. When you've got a yellow dough, smooth, dry, cut out a stick and wrap it in plastic wrap. Store shortcrust pastry in the refrigerator for at least an hour, so that the butter has time to harden.
Grease and flour the cake tin (preferably with the opening bottom), where you bake the cake grandmother with cream and pine nuts. Divide the pastry into two parts (a little bit bigger than the other, because you will need it to cover the bottom and sides of the Pan). Roll out the dough with a rolling pin, on floured work surface, a half a centimeter thick and cover with the pastry on bottom and sides of the Pan. Prick the bottom lightly with the prongs of a fork.
Working briefly the cream with a spatula, then pour it into the Pan, coming up to half a centimeter from the edge of pastry. Even the cream and fold on the cream pastry Board, pressing down with care.
Roll out the second disk of dough, always at a thickness of half a centimetre, then cover the cake. Press firmly along the edges to seal the two layers of pastry. I to be certain that the cream does not spill out, with advanced pastry proceeds one tie I put along the edge, pressing with a fork, in order to completely seal the space between the two discs of pastry.
Garnish the surface of Grandma's pie with pine nuts, pressing down slightly so that they stick to the pastry. Store cake in refrigerator until ready to Cook.
Preheat the oven to 180 degrees static. When the oven is hot, and bake the cake grandmother with cream and pine nuts for 40 minutes or until the surface is golden.
Churning out, allow to cool completely and remove from the mold. Before serving, Sprinkle the cake with cream and pine nuts grandmother with icing sugar. Bon appétit!