{"id":174,"date":"2025-05-28T17:17:09","date_gmt":"2025-05-28T17:17:09","guid":{"rendered":"https:\/\/recipe.infotips75.com\/?p=174"},"modified":"2025-05-28T17:17:09","modified_gmt":"2025-05-28T17:17:09","slug":"italian-cream-filled-pastry-cake","status":"publish","type":"post","link":"https:\/\/ajkerbazardor.info\/italian-cream-filled-pastry-cake\/","title":{"rendered":"Italian Cream Filled Pastry Cake"},"content":{"rendered":"<h2>Why You\u2019ll Fall in Love with This Cream Pastry Cake<\/h2>\n<ul>\n<li><strong>Double layers of golden, buttery dough<\/strong>\u00a0tender yet sturdy enough to hold luscious filling<\/li>\n<li><strong>Velvety vanilla pastry cream<\/strong>\u00a0enhanced by a whisper of lemon zest<\/li>\n<li><strong>Perfect make-ahead dessert<\/strong>\u00a0even better after resting in the fridge<\/li>\n<li><strong>No fancy tools needed<\/strong>\u00a0just a whisk, rolling pin, and a pan<\/li>\n<li><strong>Freezer-friendly dough<\/strong>\u00a0you can prep ahead and fill later!<\/li>\n<\/ul>\n<p>Pair it with a warm drink, fresh berries, or even a scoop of gelato and you\u2019ve got a dessert that\u2019s as refined as it is comforting. For a full Italian dinner experience, serve this after hearty dishes like\u00a0zucchini patties\u00a0or\u00a0vegetable soup<\/p>\n<h2>Ingredients You\u2019ll Need<\/h2>\n<h3>The Pastry Cream:<\/h3>\n<ul>\n<li>\ud83e\udd5b\u00a0<strong>2 cups (480ml) whole milk<\/strong><\/li>\n<li>\ud83e\udd5a\u00a0<strong>4 egg yolks<\/strong><\/li>\n<li>\ud83c\udf5a\u00a0<strong>\u00bd cup (100g) sugar<\/strong><\/li>\n<li>\ud83c\udf3d\u00a0<strong>\u00bc cup (30g) cornstarch<\/strong><\/li>\n<li>\ud83c\udf66\u00a0<strong>1 tsp vanilla extract<\/strong><\/li>\n<li>\ud83c\udf4b\u00a0<strong>Zest of 1 lemon<\/strong>\u00a0(optional but recommended)<\/li>\n<\/ul>\n<h3>The Cake Dough:<\/h3>\n<ul>\n<li>\ud83c\udf3e\u00a0<strong>2 cups (250g) all-purpose flour<\/strong><\/li>\n<li>\ud83c\udf6c\u00a0<strong>\u00bd cup (100g) sugar<\/strong><\/li>\n<li>\ud83e\uddc8\u00a0<strong>\u00bd cup (115g) cold butter, cubed<\/strong><\/li>\n<li>\ud83e\udd5a\u00a0<strong>1 egg<\/strong><\/li>\n<li>\ud83e\uddc1\u00a0<strong>1 tsp baking powder<\/strong><\/li>\n<li>\ud83e\uddc2\u00a0<strong>Pinch of salt<\/strong><\/li>\n<\/ul>\n<h3>The Topping:<\/h3>\n<ul>\n<li>\ud83c\udf30\u00a0<strong>\u00bc cup pine nuts<\/strong>\u00a0(or sliced almonds)<\/li>\n<li>\u2744\ufe0f\u00a0<strong>Powdered sugar for dusting<\/strong><\/li>\n<\/ul>\n<h2>Step by Step Instructions<\/h2>\n<h3><strong>1<\/strong>:<strong>Make the Pastry Cream<\/strong><\/h3>\n<ul>\n<li>Heat the milk over medium heat until steaming (don\u2019t boil).<\/li>\n<li>In a bowl, whisk egg yolks and sugar until pale and creamy.<\/li>\n<li>Add cornstarch and whisk until smooth.<\/li>\n<li>Slowly pour hot milk into egg mixture, whisking constantly to temper.<\/li>\n<li>Return the mix to the saucepan and cook over low heat, stirring constantly, until thick (about 5-7 minutes).<\/li>\n<li>Remove from heat, stir in vanilla and lemon zest.<\/li>\n<li>Cover with plastic wrap (touching the surface) and chill.<\/li>\n<\/ul>\n<h3><strong>2<\/strong>:<strong>Prepare the Dough<\/strong><\/h3>\n<ul>\n<li>Mix flour, sugar, baking powder, and salt in a bowl.<\/li>\n<li>Add cold butter cubes and work in with your fingers until crumbly.<\/li>\n<li>Add egg and mix until soft dough forms.<\/li>\n<li>Divide dough into 2 parts one slightly larger than the other.<\/li>\n<li>Wrap and chill both dough balls for 30 minutes.<\/li>\n<\/ul>\n<h3><strong>3<\/strong>:<strong>Assemble the Cake<\/strong><\/h3>\n<ul>\n<li>Preheat oven to 350\u00b0F (175\u00b0C).<\/li>\n<li>Roll out the larger dough ball and press into a greased or parchment-lined pan (base and sides).<\/li>\n<li>Pour in chilled pastry cream and spread evenly.<\/li>\n<li>Roll out remaining dough and cover the cream. Press edges to seal.<\/li>\n<li>Prick top gently with a fork, sprinkle with pine nuts or almonds.<\/li>\n<\/ul>\n<h3><strong>4<\/strong>:<strong>Bake and Serve<\/strong><\/h3>\n<ul>\n<li>Bake for 35-40 minutes or until golden and slightly puffed.<\/li>\n<li>Cool completely before dusting with powdered sugar.<\/li>\n<li>Refrigerate for at least an hour before slicing for clean cuts.<\/li>\n<\/ul>\n<h2>Chef\u2019s Notes and Troubleshooting<\/h2>\n<ul>\n<li><strong>Dough too sticky?<\/strong>\u00a0Add a tablespoon of flour at a time during mixing.<\/li>\n<li><strong>Pastry cream too thick?<\/strong>\u00a0Add a splash of milk and whisk until smooth.<\/li>\n<li><strong>Crust browning too fast?<\/strong>\u00a0Cover with foil in the last 10 minutes of baking.<\/li>\n<li><strong>Want it nuttier?<\/strong>\u00a0Toast the pine nuts slightly before adding.<\/li>\n<\/ul>\n<p>.<\/p>\n<div id=\"google_ads_iframe_\/23202726502,23002371375\/Content_2\/26a828587cc852092351cdabe59e023e_0__container__\">\n<div id=\"div-gpt-ad-Content_2\/26a828587cc852092351cdabe59e023e-0_charity\"><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Why You\u2019ll Fall in Love with This Cream Pastry Cake Double layers of golden, buttery dough\u00a0tender yet sturdy enough to hold luscious filling Velvety vanilla pastry cream\u00a0enhanced by a whisper &hellip; <\/p>\n","protected":false},"author":2,"featured_media":175,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-174","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/posts\/174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/comments?post=174"}],"version-history":[{"count":0,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/posts\/174\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/media\/175"}],"wp:attachment":[{"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/media?parent=174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/categories?post=174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/tags?post=174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}