Grandma’s Cake

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STEP

  1. Let’s see how to make it;
  2. Let’s prepare the shortcrust pastry:
    Take a bowl, add the flour, sugar, soft butter, grated lemon zest and make a first dough, forming a sort of sandblasting;
  3. Combine the egg yolks and the whole egg and mix quickly;
  4. Form a ball, cover with cling film and leave to rest for about 30 minutes in the fridge;
  5. While the pastry is resting, let’s prepare the custard:
  6. In a saucepan, bring the milk to the boil;
  7. In a bowl, beat the eggs with the sugar, add the sifted flour and the lemon zest, or the vanilla, and beat… then pour in 2 ladles of boiling milk, mix well and pour everything into the saucepan, into the remaining milk and mix until a nice smooth cream is formed, without lumps;
  8. Pour into a bowl, cover with cling film and leave to cool;
  9. Let’s now move on to the composition of the Torta della Nonna;
  10. Take a 24 cm diameter tart pan, butter and flour it;
  11. After that, take the dough again, separate 2 thirds, roll out with a rolling pin into a round sheet of about half a cm:
  12. Place the pastry on the cake tin, remove the excess and prick the entire surface with the prongs of a fork (this will prevent the pastry from rising during cooking);
  13. Fill with the custard (now cold), level with a spatula;
  14. Now you have two choices: either cover the cake with another sheet of shortcrust pastry, or (as I chose) place some strips of shortcrust pastry on the cake tin;
  15. After placing the strips of shortcrust pastry on the cake, brush with a little milk, sprinkle with pine nuts over the entire surface;
  16. Bake in the oven at 180 degrees (already hot) for 35/40 minutes, be careful with the oven if you see that the surface is browning too much towards the end, cover with a sheet of baking paper and finish cooking;
  17. Remove from the oven and let cool, then place our cake on a serving plate and sprinkle with icing sugar;
  18. Now we can finally enjoy this authentic goodness!! FABULOUS!!

NOTE

Store Torta della Nonna in the refrigerator for a couple of days.
You can prepare the pastry in advance, freeze it and defrost it when you need it.

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