Grandma’s cake, the recipe that makes you feel at home

Grandma’s cake, the recipe that makes you feel at home…

Friends of Ellerecipes, 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:

  1. 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.
  2. 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.
  3. Quickly knead the mixture until you have a smooth, firm dough and divide it into 2 parts (one slightly larger than the other).
  4. 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.
  5. Meanwhile, prepare the cream. In a small saucepan pour the milk, sugar, and vanilla extract and heat over low heat.
  6. 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.
  7. At this point, transfer the cream to a bowl, cover it with plastic wrap and let it cool completely.
  8. Now arrange the first disk of shortcrust pastry on the baking sheet, pour the cream over it, leveling it.
  9. 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.
  10. 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!

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