INGREDIENTS :
Quantity for a 20 cm mold (if you want it as high as mine or even 22 – 24 cm)
For the shortcrust pastry:
330 gr of ’00 flour + 1 teaspoon for the pastry board
165 g of soft butter at room temperature
1 whole egg (medium size)
2 egg yolks (small size)
130 grams of granulated sugar
1/2 teaspoon baking powder
grated zest of 1 thick-skinned lemon with leaf
1 teaspoon of vanilla extract or 1 sachet of vanilla or the seeds of 1 berry
1 pinch of salt
For the pastry cream:
400 g of fresh whole milk
100g of fresh liquid cream (you can also use 50g of milk)
6 very fresh medium yolks
150 grams of sugar
30 grams of ’00 flour
20 g of potato starch
1 tablespoon of vanilla extract or 1 sachet of vanilla or 1 berry seed
Complete:
80 gr of pine nuts
2 tablespoons of powdered sugar
How to make grandma’s cake:
Prepare the soft dough by whisking the butter, sugar and herbs until light and fluffy, gradually add the eggs one at a time and finally the flour and sifted yeast! in the article: Shortcrust pastry you will find the whole step-by-step procedure and useful tips!
While it’s chilling in the fridge, prepare the creamy filling following the step-by-step recipe ready in minutes
Perfectly cooking grandma’s cake for a creamy filling
Bake the cake in the middle – lower part of the oven for the first 15 minutes at 180° then lower to 160° and cook slowly for another 45 minutes.
The cake is ready when it browns on the surface, rises slightly (then goes back down) and the pine nuts are toasted but not toasted!
Remove from the oven and let cool in the mold for at least 8 hours! I recommend not cutting right away because the cream should settle with the dough.
Only when it is cold, unmold it using the pieces of baking paper by lifting it directly from the mold:
Turn Grandma’s Cake with Cream – Grandma’s Cake Recipe
Sprinkle grandma’s cake with icing sugar
Sprinkle with powdered sugar – Grandma’s cake recipe
Here is your exquisite grandmother’s cake! with a crumbly shell and a custard center!
Grandma’s Cake – Grandma’s Cake Recipe
Saving Grandma’s Cake
At room temperature for 3 to 5 days!
If you wish you can also put it in the fridge, but I advise you to avoid it, because the cooked cream loses its creaminess in the fridge!