Italian Grandma’s Cake (Torta della Nonna)

Italian Grandma’s Cake (Torta della Nonna)

Ingredients
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, but highly recommended for a fragrant touch)
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 if you prefer)
Powdered sugar for dusting (after baking)

Directions

1. Make the Pastry Cream:
   In a saucepan, heat the milk over medium heat until steaming but not boiling.
   In a separate bowl, whisk egg yolks with sugar until pale. Add cornstarch and mix until smooth.
   Slowly pour hot milk into the egg mixture while whisking to temper the eggs.
   Pour the mixture back into the saucepan and cook on low, stirring constantly until thickened (about 5–7 minutes).
   Stir in vanilla extract and lemon zest (if using). Cover with plastic wrap (touching the surface) and chill.
2. Prepare the Cake Dough:
   In a large bowl, mix flour, sugar, baking powder, and salt.
   Add cubed butter and work it into the flour with your fingers until crumbly.
   Add egg and mix until a soft dough forms. Divide into two balls—one slightly larger.
   Chill both dough balls for 30 minutes.
3. Assemble the Cake:
   Preheat oven to 350°F (175°C).
   Roll out the larger dough piece and press it into a square or round baking pan (lined with parchment or greased), covering the base and sides.
   Pour the chilled pastry cream into the crust.
   Roll out the second dough ball and place over the cream to cover.
   Press the edges to seal and prick the top with a fork.
   Sprinkle pine nuts (or almonds) over the top.
4. Bake:
   Bake for 35–40 minutes or until golden and slightly puffed.
   Cool completely, then dust with powdered sugar.