INGREDIENTS:
Quantity for a 20 cm mold (or 22 – 24 cm if you want it as tall as mine).
In order to make the shortcrust pastry:
330 g 00 flour + 1 tsp for the pastry board
165 g soft room temperature butter
1 medium-sized entire egg
2 tiny sized egg yolks
Granulated sugar (130 g)
a half teaspoon baking powder
1 thick-skinned lemon, grated zest with leaf
1 teaspoon vanilla essence, 1 sachet vanilla, or 1 berry seed
1 teaspoon salt
To make the pastry cream:
400 g whole milk, fresh
100g fresh liquid cream (50g milk can also be used)
6 medium fresh egg yolks
150 gram(s) sugar
30 gram ’00’ flour
potato starch (20 g)
1 tbsp vanilla essence, 1 sachet vanilla, or 1 berry seed
Complete:
Pine nuts, 80 g
2 teaspoons powdered sugar
Making Grandma’s Cake:
To make the soft dough, whisk together the butter, sugar, and herbs until light and fluffy, then add the eggs one at a time, followed by the flour and sprinkled yeast! The entire step-by-step technique and important hints can be found in the article: Shortcrust pastry!
While it’s chilling in the fridge, make the creamy filling according to the step-by-step procedure.
Grandma’s cake is perfectly cooked for a creamy filling.
Bake the cake in the middle of the oven for 15 minutes at 180°, then reduce to 160° and cook slowly for another 45 minutes.
The cake is done when the surface browns, it rises slightly (then falls), and the pine nuts are roasted but not toasted!
Remove from the oven and cool for at least 8 hours in the mold! I recommend not cutting the dough immediately away because the cream should settle with it.
Only after it is completely cool, remove it from the mold using the baking paper scraps:
Grandma’s Cake with Cream – Recipe for Grandma’s Cake
Icing sugar should be sprinkled on Grandma’s cake.
Grandma’s cake recipe – dust with powdered sugar
Here is your lovely grandmother’s cake! with a flaky crust and a custard center!
Grandma’s Cake – Recipe for Grandma’s Cake
Grandma’s Cake can be kept 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!
