GRANDMA’S CAKE recipe
Grandma’s cake is a classic Tuscan dessert.
A crumbly shell of shortcrust pastry, studded with pine nuts, which encloses a soft filling of custard and a generous shower of icing sugar on top.
According to a story, it was born from the imagination of a Florentine cook. He was challenged by his guests to create a new dessert with just a few ingredients.
This is how this successful dessert was born, with a few simple ingredients but delicious.
What sets it apart from a simple custard tart is the rim, which must be at least 1.5 inches tall, and the top layer of shortcrust pastry.
Few but tasty ingredients that in their simplicity must be carried out following simple rules to obtain a GRANDMA’S CAKE worthy of the best Italian pastry.
A perfect cake for a snack, for a breakfast full of energy or even as a dessert at the end of a meal.
There is also the grandfather’s cake with chocolate custard instead of the classic one and with hazelnuts or almonds instead of pine nuts.
Video recipe of the day
- CostVery cheap
- Preparation time30 Minutes
- Cooking time50 Minutes
For the shortcrust pastry (10 inch PAN)
For the custard
PREPARE SHORTCRUST PASTRY
PREPARE GRANDMA’S CAKE
If it is not too hot, the grandmother’s cake can be kept for 2/3 days at room temperature. In any case, it would be better to keep it in the fridge but it must be borne in mind that in this case the cream will lose some of its softness.
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