If you're searching for a show-stopping dessert that whispers old-world charm and pure comfort, look no further than this beloved Italian cream-filled pastry cake – known in Italy as "Torta della Nonna." Every bite sweeps you straight to a sunlit Tuscan kitchen, with its inviting aroma of fresh pastry and warm vanilla.
This cake features a tender, golden crust surrounding a lush, vanilla-lemon pastry cream, then is topped with an elegant scattering of pine nuts or slivered almonds for texture and aroma. It's that divine harmony of creamy custard and melt-in-your-mouth pastry, finished with a veil of powdered sugar to make every occasion feel a little more special.
Why You'll Fall in Love with This Cake
- Double layers of buttery, golden dough—soft but sturdy enough to cradle a generous helping of custard filling
- A smooth, velvety pastry cream infused with classic vanilla and brightened with the zest of a fresh lemon
- An ideal make-ahead dessert—it only improves after time in the fridge, making it perfect for stress-free entertaining
- No fancy gadgets required: just a whisk, a rolling pin, and your favorite baking pan
- The pastry dough is freezer-friendly! Prepare and shape it ahead, then bake and fill when you're ready
Pair it with a steaming cup of coffee, fresh berries, or even a scoop of vanilla gelato, and you've got yourself a dessert that's as elegant as it is comforting. For the ultimate Italian feast, serve this after classic mains like herby veggie burgers or a hearty minestrone soup.
Ingredients You'll Need
For the pastry cream:
- 2 cups (480 ml) whole milk
- 4 egg yolks
- 1/2 cup (100 g) sugar
- 1/4 cup (30 g) cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, but highly recommended)
For the cake dough:
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) sugar
- 1/2 cup (115 g) cold butter, cubed
- 1 egg
- 1 teaspoon baking powder
- Pinch of salt
For the topping:
- 1/4 cup pine nuts (or slivered almonds)
- Powdered sugar, for dusting
How to Make It
Step 1: Make the pastry cream
- In a saucepan, heat the milk with lemon zest until just steaming—don't let it boil.
- In a separate bowl, whisk egg yolks and sugar until pale, then add cornstarch, mixing vigorously until smooth.
- Pour the hot milk slowly into the egg mixture while whisking constantly. Return everything to the pan.
- Cook on low, stirring nonstop, until the cream thickens and bubbles (about 3–5 minutes). Remove from heat, stir in vanilla, then transfer to a dish. Place plastic wrap directly on the surface and chill.
Step 2: Prepare the dough
- In a large bowl, combine flour, sugar, baking powder, and a pinch of salt. Add cold butter and rub with your fingertips until the mix forms pea-sized crumbs.
- Add the egg and work into a soft dough. If needed, add a spoonful of water. Divide in half, flatten into discs, wrap, and chill for 30 minutes.
Step 3: Assemble and bake
- Preheat oven to 180°C (350°F). Roll out one dough half to fit a 9-inch tart pan.
- Fill the tart shell with chilled pastry cream. Roll out the second dough piece and gently lay it on top, sealing the edges.
- Brush lightly with water, scatter pine nuts over the top, then gently press them in.
- Bake for 35–40 min until golden. Cool, dust with powdered sugar, and serve chilled or at room temp.
Tips and Serving Ideas
- Don't be afraid of making pastry cream. Just go low and slow with your heat, and keep whisking for a silky, lump-free finish.
- This cake tastes even better after chilling overnight—the flavors deepen and the texture sets beautifully.
- If you're feeling creative, try orange zest instead of lemon for a twist.
- Serve with espresso for a truly authentic Italian experience.
Make It Your Own
This is a classic, but feel free to add your favorite flavors or nuts. Some bakers like to tuck a few dark chocolate chips into the cream for indulgence, or top with toasted hazelnuts for a Piedmontese touch. However you customize it, each slice offers a taste of Italian dolce vita.
Source: https://recepten.servi.tn/italiaanse-roomgevulde-gebakcake/