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Things to do in Italy

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Recipe Grandmother's Cake

INGREDIENTS FOR PASTA FROLLA (FOR A 26 CM DIAMETER MOLD) Medium eggs 2, Flour 00 450 grams, Sugar 160 grams, Cold butter of 200 grams, Lemon peel 1 FOR CREAM PASTRY Whole milk 750 grams, Eggs 3 , Yolks 1, Sugar 225 grams, Corn starch (cornflour) 35 grams, Flour 00 30 grams, Lemon peel 1 TO PLACE AND DECORATE Pine nuts 25 grams Powdered sugar as required

To prepare the grandmother's cake, start with the pastry: in a mixer place the flour and cold butter from the fridge cut into small pieces, then operate the blades to obtain a sandblasting: it will take a few moments. Transfer the sandy mixture onto a pastry board, create a bowl in the center and pour the sugar, then add the eggs always in the center. Also grate the rind of 1 lemon (possibly untreated) and briefly handle the ingredients just long enough to compact the pastry and not form the gluten mesh, then give it the shape of a dough, flattened slightly and covered with cling film; put the pastry in the fridge to harden for about 30 minutes. In the meantime, make the custard: place the milk in a saucepan, then cut the zest of 1 lemon with a vegetable peeler, taking care not to remove the bitter white part; add the rind to the milk and let it heat over low heat (it will have to touch the boil). In a small bowl break the 3 whole eggs and the yolk and pour the sugar, then mix the ingredients and when the sugar is absorbed add also the flour and the cornstarch sifted in a colander; mix the powders well. Meanwhile, remove the lemon rind from the milk and remove the pan from the heat to slightly dissolve the eggs beaten with sugar and the powders with a little hot milk. Mix well, then put the pan of milk back on the heat and pour the mixture into the eggs. Continue to cook slowly and always mix the cream with a whisk, so that it thickens, it will take about 10-15 minutes. Once it is ready, transfer it into a low, wide baking dish and immediately cover with a transparent film in contact. Allow to cool to room temperature. In the meantime take the pastry again, lightly flour the work surface and roll it out to form a disk with a thickness of 2-3 millimeters (you can spread the pastry between two sheets of parchment paper to spread it more easily). Grease and flour a tart mold with a diameter of 26 cm; roll the pastry onto the rolling pin and roll it out on the mold, make the bottom and edges stick together by pressing with your fingers and remove the excess of dough you will use to make the covering shell. Prick the bottom with the tines of a fork and pour the custard that has cooled in the meantime. At this point spread the leftover pastry and unroll the disc obtained on the pan to cover. Passing with the rolling pin on the pan you will eliminate the excess edges (you can freeze the pastry that is left over and use it on another occasion!); prick the surface then distribute the pine nuts. Grandma's cake is ready to be baked: bake it in a preheated static oven at 160 ° for 50 minutes in the lowest shelf; after this time you can move it to the middle shelf of the oven and raise the temperature to 180 °, cooking for another 10 minutes. During cooking, if you notice that the surface is too dark, you can cover it with a sheet of aluminum foil. Take the grandmother's cake out of the oven and let it cool completely, before sprinkling it with icing sugar and serve it as a delicious snack or as a dessert at the end of a meal!