This classic Italian dessert is a simple, rustic cake filled with sweet vanilla pastry cream and topped with pine nuts and powdered sugar—just like Nonna used to make!
Why You’ll Love This Recipe ❤️
✅ Creamy, custardy filling – Light but decadent.
✅ Buttery, crumbly crust – The perfect texture.
✅ Authentic Italian flavor – Simple ingredients, big taste.
✅ Great for any occasion – From coffee time to celebrations.
Ingredients You’ll Need 🛒
For the Pastry Cream:
- 2 cups (480ml) whole milk
- 4 egg yolks
- ½ cup (100g) sugar
- ¼ cup (30g) cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
For the Cake Dough:
- 2 cups (250g) all-purpose flour
- ½ cup (100g) sugar
- ½ cup (115g) cold butter, cubed
- 1 egg
- 1 tsp baking powder
- Pinch of salt
For Topping:
- ¼ cup pine nuts (or sliced almonds)
- Powdered sugar, for dusting
Step-by-Step Instructions 👩🍳
Make the Pastry Cream
- Heat milk until steaming. Whisk egg yolks, sugar, and cornstarch, then slowly pour in hot milk.
- Return to heat, stirring until thick. Add vanilla & lemon zest. Chill.
2. Prepare the Dough
- Pulse flour, sugar, butter, egg, baking powder, and salt in a food processor until crumbly.
- Press ⅔ dough into a greased 9-inch pan. Spread pastry cream over it.
3. Assemble & Bake
- Crumble remaining dough on top, sprinkle with pine nuts.
- Bake at 350°F (175°C) for 35-40 mins until golden.
4. Cool & Serve
- Dust with powdered sugar and slice when cooled.
Pro Tips for the Best Cake 🔥
✔ Chill pastry cream – Prevents soggy crust.
