Why You’ll Fall in Love with This Cream Pastry Cake
- Double layers of golden, buttery dough tender yet sturdy enough to hold luscious filling
- Velvety vanilla pastry cream enhanced by a whisper of lemon zest
- Perfect make-ahead dessert even better after resting in the fridge
- No fancy tools needed just a whisk, rolling pin, and a pan
- Freezer-friendly dough you can prep ahead and fill later!
Pair it with a warm drink, fresh berries, or even a scoop of gelato and you’ve got a dessert that’s as refined as it is comforting. For a full Italian dinner experience, serve this after hearty dishes like zucchini patties or vegetable soup
Ingredients You’ll Need
The Pastry Cream:
- 🥛 2 cups (480ml) whole milk
- 🥚 4 egg yolks
- 🍚 ½ cup (100g) sugar
- 🌽 ¼ cup (30g) cornstarch
- 🍦 1 tsp vanilla extract
- 🍋 Zest of 1 lemon (optional but recommended)
The Cake Dough:
- 🌾 2 cups (250g) all-purpose flour
- 🍬 ½ cup (100g) sugar
- 🧈 ½ cup (115g) cold butter, cubed
- 🥚 1 egg
- 🧁 1 tsp baking powder
- 🧂 Pinch of salt
The Topping:
- 🌰 ¼ cup pine nuts (or sliced almonds)
- ❄️ Powdered sugar for dusting
Step by Step Instructions
1:Make the Pastry Cream
- Heat the milk over medium heat until steaming (don’t boil).
- In a bowl, whisk egg yolks and sugar until pale and creamy.
- Add cornstarch and whisk until smooth.
- Slowly pour hot milk into egg mixture, whisking constantly to temper.
- Return the mix to the saucepan and cook over low heat, stirring constantly, until thick (about 5-7 minutes).
- Remove from heat, stir in vanilla and lemon zest.
- Cover with plastic wrap (touching the surface) and chill.
2:Prepare the Dough
- Mix flour, sugar, baking powder, and salt in a bowl.
- Add cold butter cubes and work in with your fingers until crumbly.
- Add egg and mix until soft dough forms.
- Divide dough into 2 parts one slightly larger than the other.
- Wrap and chill both dough balls for 30 minutes.
3:Assemble the Cake
- Preheat oven to 350°F (175°C).
- Roll out the larger dough ball and press into a greased or parchment-lined pan (base and sides).
- Pour in chilled pastry cream and spread evenly.
- Roll out remaining dough and cover the cream. Press edges to seal.
- Prick top gently with a fork, sprinkle with pine nuts or almonds.
4:Bake and Serve
- Bake for 35-40 minutes or until golden and slightly puffed.
- Cool completely before dusting with powdered sugar.
- Refrigerate for at least an hour before slicing for clean cuts.
Chef’s Notes and Troubleshooting
- Dough too sticky? Add a tablespoon of flour at a time during mixing.
- Pastry cream too thick? Add a splash of milk and whisk until smooth.
- Crust browning too fast? Cover with foil in the last 10 minutes of baking.
- Want it nuttier? Toast the pine nuts slightly before adding.
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