Grandma’s cake, the recipe that makes you feel at home…
Friends of Granny Tricks, leave some room for dessert because today we are bringing you a timeless classic that never goes out of style: the very famous and unparalleled Grandma’s cake!
Well yes, let’s face it, resisting this dessert is virtually impossible! It may be because of the crumbly pastry shell that encloses a mouth-watering custard, it may be because of its name that makes you feel at home, it may be what it will be, but one thing is certain: you will not get up from the table without an encore!
Ingredients:
- 350g (2 3/4 cups) flour (or all-purpose flour)
- 200g (7 oz or 14 tablespoons) unsalted butter
- 130g (1 cup) powdered sugar (icing sugar)
- 6 large eggs
- 800g (3 1/3 cups) whole milk
- 1 teaspoon vanilla extract
- 180g (3/4 cup + 2 tablespoons) granulated sugar
- 3 tablespoons pine nuts
- 90g (3/4 cup) cornstarch (cornflour)
- A pinch of salt
How to prepare Grandma’s cake:
- In a bowl mix the flour and powdered sugar, add the cold chopped butter and work with your hands to incorporate it completely until you have a sandy mixture.
- Now transfer it to a work surface, form a fountain and pour in the eggs (1 whole and one yolk), inserting them first with a fork and then with your hands.
- Quickly knead the mixture until you have a smooth, firm dough and divide it into 2 parts (one slightly larger than the other).
- Roll both parts out on a sheet of baking paper with the help of a rolling pin until you have 2 circles that are the size of the baking pan, then place both in the refrigerator to rest.
- Meanwhile, prepare the cream. In a small saucepan pour the milk, sugar, and vanilla extract and heat over low heat.
- In another saucepan pour 4 egg yolks, cornstarch, mix well and add the hot milk mixture a little at a time, continuing to stir to prevent lumps from forming. Put on the stove over low heat and cook until the cream has thickened.
- At this point, transfer the cream to a bowl, cover it with plastic wrap and let it cool completely.
- Now arrange the first disk of shortcrust pastry on the baking sheet, pour the cream over it, leveling it.
- Cover with the other disk of shortcrust pastry and join the edges by flattening them around the entire circumference with the tines of a fork. Again with the fork prick the surface here and there and finish with pine nuts.
- Bake in a static oven preheated to 180°C (350°F) for 35 minutes, lower the temperature to 170°C (340°F) and bake for another 15 minutes or, at any rate, until the pastry is cooked. Let grandma’s cake cool to room temperature and dust with powdered sugar.
Bon Appétit!
