Saturday, July 20 2024

Grandma’s Cake is a timeless classic dessert, simple, genuine with unparalleled goodness!

A Shortbread Cake filled with custard, topped with pine nuts and dusted with powdered sugar!

I’ll let you imagine the contrast of the double texture: crumbly on the outside like a tart and tenderly creamy inside, with a fresh, delicate vanilla flavor: pure ecstasy in every bite!








For the dough:

  • 1 ½ cups (200 gr) flour
  • ¼ cup (35 gr) cornstarch
  • 1/3 cup (80 gr) sugar
  • 4 ½ oz (120 gr) butter, diced (at room temperature)
  • 2 egg yolks
  • 1 teaspoons vanilla
  • 1 grated lemon rind
  • pinch of salt


For the custard:

  • 1 ¼ cup (300 cc) milk, lukewarm
  • 1 slice lemon peel
  • 4 egg yolks
  • 2/3 cup (120 gr) sugar
  • 1/3 cup (40 gr) flour
  • ¾ cup (200gr) heavy cream
  • 1/2 tsp of vanilla
  • 4 oz (100 gr) pine nuts


For finish:

  • powdered sugar


Equipment: Shallow tart pan approximately 9” (23 cm) diameter, possibly with removable bottom.



On a work surface mix flour and cornstarch.

Shape in a mound with a hole in the center.

Add in the well sugar, diced butter, two egg yolks, vanilla, grated lemon rind, and pinch of salt.

Mix the ingredients with the help of a fork, then combine the flour and knead to form smooth dough.

Cover with a plastic wrap and place in the refrigerator for one hour.


Preparing the custard:

Warm the milk with the lemon peel.

In a small saucepan place egg yolks, sugar and beat vigorously, until they become pale yellow and creamy.

Incorporate the flour a little at the time.

Add the warm milk, heavy cream, and vanilla stirring continuously.

Place on low heat and stir constantly with a wooden spoon.

Remove from the stove when the cream starts boiling and becoming thicker.

Remove lemon peel, transfer the custard in a bowl and cool at room temperature.


Assembling the cake:

Preheat oven 375 F (190 C).

Butter the pan, and sprinkle with a small amount of flour.

Remove the dough from the refrigerator.

Reduce the dough to ¼” (1/2 cm) thick disk with the help of a rolling pin.

Cover bottom and sides of the pan with the dough.

Pierce the dough with the fork.

Fill with the custard, and level with a spatula.

Spread the pine nuts on the surface of the custard.

Bake for about 50 minutes.

Cool at room temperature, un-mould and serve cold, sprinkled with powdered sugar.


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1 comment

  1. Hi there! I just wanted to drop a quick note to let you know how much I adore your blog. It’s an amazing treasure trove for anyone who is passionate about culinary adventures. I particularly enjoy your home-made recipes and fast food suggestions, but your fried food ideas are also making my mouth water. I applaud your dedication to guiding people in their dieting journey with insightful tips and tricks. Keep up the remarkable work, and I can’t wait to dive into more of your fabulous posts!

    Thanks again this was a great read

    Kerry Jenkins

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