Friday, May 24 2024

Among the most traditional and good cakes despite their simplicity, we cannot forget the CLASSIC GRANDMA’S CAKE.

So I thought of taking a much-loved cake and combining it with pistachio.

Thus was born the PISTACHO GRANDMOTHER’S CAKE, the same basic dough as the classic version but filled with the mouth-watering PISTACHO PASTRY CREAM!

Try it too, you will amaze everyone when you cut it, showing off a new version with a delicate but mouthwatering flavor!





For the shortcrust pastry base:

  • 2 cups of all purpose flour
  • 7 tablespoons (about 100 g) of butter
  • ⅓ cup  of sugar
  • 2 egg yolks
  • 1 whole egg
  • ¼ teaspoon baking powder (about 4 g)
  • a pinch of salt

For the custard filling:

  • 2 cups of milk
  • ½ cup  of sugar
  • 5 egg yolks
  • 2 tablespoons of cornstarch (also called cornflour)
  • 2 tablespoons of rice flour
  • ¾ cup (180 g) of pistachio cream
  • a pinch of salt

For the decoration:

  • as needed, pistachio granules



On a work surface, knead together all the shortcrust pastry ingredients until the dough is firm and smooth.

Form a thin, rectangular loaf and wrap it in plastic wrap. Let it rest in the refrigerator for at least 2-3 hours.


Dedicate yourself to preparing the cream by starting by boiling the milk in a saucepan, with a pinch of salt inside.

In a bowl, mix the egg yolks with the sugar and beat with a hand whisk for a minute.

Add the cornstarch and rice starch and mix until incorporated into the mixture.

When the milk has reached a boil, pour it into the bowl along with the yolks, sugar and starches previously mixed.

Mix everything until the boiling milk melts the various ingredients, forming a smooth and homogeneous mixture.

Return the mixture while still hot to a new clean fairly large pot with a heavy bottom and place on the stove over medium heat.

Keeping the cream stirred constantly, bring to a boil for 1-2 minutes until it has reached a thick, velvety consistency.

Remove the cream pot from the stove, add the pistachio custard spread inside and stir with a whisk until smooth.

Pour the cream into an ovenproof dish, cover with clingfilm and allow to cool/dry.


After the shortcrust pastry has rested for the necessary time in the refrigerator, knead it for a few seconds between your hands to make it elastic again and start rolling out about 12 oz for the base to a disk about 0.12-0.16 inches thick.

With the newly rolled out dough, line a tart pan (so with a low rim) with a diameter of about 8-9 inches, previously buttered and floured.

Combine the leftover shortcrust pastry scraps from the base with the remaining dough.

Make the edge about 0.98-1.18 inches high, so like about the height of the cake pan.

Prick the bottom with a fork.

Take the previously prepared pistachio cream and, although it will still be warm, pour it into the shortcrust base and spread it evenly.


Roll out the remaining shortcrust pastry until you get a disk always 3-4 mm thick, slightly larger than the cake pan.


Wet the shortbread edge with water, lay the second layer of shortbread on top and use your fingers to press down on the edges to seal and remove excess dough.
Brush the surface with water and adhere pistachio granules.

Bake in a static oven at 350 F for about 40 minutes, on the first shelf down.

Remove from oven and allow to cool completely before serving.

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