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

  1. In a saucepan, heat the milk with lemon zest until just steaming—don't let it boil.
  2. In a separate bowl, whisk egg yolks and sugar until pale, then add cornstarch, mixing vigorously until smooth.
  3. Pour the hot milk slowly into the egg mixture while whisking constantly. Return everything to the pan.
  4. 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

  1. 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.
  2. 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

  1. Preheat oven to 180°C (350°F). Roll out one dough half to fit a 9-inch tart pan.
  2. Fill the tart shell with chilled pastry cream. Roll out the second dough piece and gently lay it on top, sealing the edges.
  3. Brush lightly with water, scatter pine nuts over the top, then gently press them in.
  4. 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/