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Grandma''s cake

Grandma''s cake

Name: Grandma''s cake
Total time: 1 h 30 min
Ingredients: 450 g flour; 160 g sugar; 2 medium eggs; 7 g baking powder; 200 g unsalted butter; zest of one lemon; 750 ml of milk; 35 g starch; 1 egg yolk; 1 teaspoon BAM vanilla paste; 225 g sugar; 3 eggs; 30 g flour; 80 g pine nuts; powdered sugar

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 15

Grandma''s cake is a classic Tuscan dessert. Grandma''s cake consists of a crumbly base made from a crumbly pastry with pine nuts, surrounding a soft custard filling and a generous dusting of icing sugar.

According to the story, Grandma''s cake was born from the imagination of a Florentine chef. The guests challenged him to create a new dessert with just a few ingredients. The challenge was accepted and here is the recipe for Grandma''s cake, which contains only a few ingredients but is still very tasty. Grandma''s cake is distinguished from a simple cake by the edge, which must be at least half an inch high, and the layer of crumbly pastry that covers the cake.

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The perfect cake to eat as a snack, as an energy-packed breakfast or, as is most often the case: as a dessert after a meal. It can also be prepared as a birthday present or served as a birthday dessert.

Grandma''s pie is made with a crumbly dough, so the same rules apply as for making apple pie dough. Tricks and tips can be found here.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for the dough:

450 g flour
160 g sugar
2 medium eggs
7 g baking powder
200 g unsalted butter
zest of one lemon

for the cream:

750 ml of milk
35 g starch
1 egg yolk
1 teaspoon BAM vanilla paste
225 g sugar
3 eggs
30 g flour

Supplements:

80 g pine nuts
powdered sugar

Instructions:

preparation procedure:

Cut the cold butter from the fridge into pieces and add the flour. Stir until a sand-like texture is obtained. Transfer the mixture to a bowl or pastry board, make a hole in the centre and add the sugar, eggs and lemon zest. Mix with your hands until the dough is compact. Form the dough into a loaf, flatten slightly and place in the fridge, covered with cling film, for 30 minutes.

Prepare the cream. Pour the milk into a pan and add the BAM vanilla paste. Bring to a gentle boil. In a separate bowl, break the eggs and add the egg yolk to the mixture. Add the sugar and stir. Add the sifted flour and cornstarch, then add the mixture to the eggs. When the milk comes to the boil, remove the pan from the heat and pour a little milk into the egg-flour mixture. Stir well, then put the pan with the rest of the milk back on the heat and pour in all the egg mixture. Cook the cream over a low heat, stirring constantly to prevent lumps forming. The cream is ready when it has thickened. Transfer the custard to a bowl and cover it with transparent foil, allowing it to touch the custard. Leave to cool.

Remove the dough from the fridge and place it on a lightly floured work surface. Roll out with a rolling pin to a thickness of about half a centimetre. Cut out two circles, one of which is slightly larger. Line the base and the edges of the greased and floured model with the larger circle. Pierce the bottom of the pie with a fork. Now pour the cold custard into the baking tin. Spread the cream evenly. Cover the pie with the second round of shortcrust pastry. Close the edges well and remove any excess pastry. Prick the surface of the granny cake with a fork. Spread the pine nuts evenly over the surface.

Preheat the oven to 160°C. Place the pie on the lowest oven rack and bake in the preheated oven for 50 minutes. Then increase the oven temperature to 180°C, move it to the middle rack and bake the granny cake for another 10 minutes Remove the granny cake from the oven and leave it to cool for at least 4 hours before removing it from the tin. Sprinkle the surface with icing sugar and serve.

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Quick desserts

Preparation time: 45 min

Grandma''s cake

Preparation time: 1 h 30 min

Difficulty: 3

Number of ingredients: 15

Ingredients:

for the dough:

450 g flour
160 g sugar
2 medium eggs
7 g baking powder
200 g unsalted butter
zest of one lemon

for the cream:

750 ml of milk
35 g starch
1 egg yolk
1 teaspoon BAM vanilla paste
225 g sugar
3 eggs
30 g flour

Supplements

80 g pine nuts
powdered sugar

Instructions:

preparation procedure

	Cut the cold butter from the fridge into pieces and add the flour. Stir until a sand-like texture is obtained. Transfer the mixture to a bowl or pastry board, make a hole in the centre and add the sugar, eggs and lemon zest. Mix with your hands until the dough is compact. Form the dough into a loaf, flatten slightly and place in the fridge, covered with cling film, for 30 minutes.
	Prepare the cream. Pour the milk into a pan and add the BAM vanilla paste. Bring to a gentle boil. In a separate bowl, break the eggs and add the egg yolk to the mixture. Add the sugar and stir. Add the sifted flour and cornstarch, then add the mixture to the eggs. When the milk comes to the boil, remove the pan from the heat and pour a little milk into the egg-flour mixture. Stir well, then put the pan with the rest of the milk back on the heat and pour in all the egg mixture. Cook the cream over a low heat, stirring constantly to prevent lumps forming. The cream is ready when it has thickened. Transfer the custard to a bowl and cover it with transparent foil, allowing it to touch the custard. Leave to cool.
	Remove the dough from the fridge and place it on a lightly floured work surface. Roll out with a rolling pin to a thickness of about half a centimetre. Cut out two circles, one of which is slightly larger. Line the base and the edges of the greased and floured model with the larger circle. Pierce the bottom of the pie with a fork. Now pour the cold custard into the baking tin. Spread the cream evenly. Cover the pie with the second round of shortcrust pastry. Close the edges well and remove any excess pastry. Prick the surface of the granny cake with a fork. Spread the pine nuts evenly over the surface.
	Preheat the oven to 160°C. Place the pie on the lowest oven rack and bake in the preheated oven for 50 minutes. Then increase the oven temperature to 180°C, move it to the middle rack and bake the granny cake for another 10 minutes Remove the granny cake from the oven and leave it to cool for at least 4 hours before removing it from the tin. Sprinkle the surface with icing sugar and serve.

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