Italian Grandma’s Cake

A Traditional Creamy Delight with Pastry Charm

This timeless Italian dessert features a buttery shortcrust, luscious vanilla pastry cream, and a golden finish. It’s perfect for celebrations, cozy evenings, or a midweek treat with tea.

A creamy, golden square of perfection — flaky crust, silky custard, and old-world charm in every bite.

Ingredients

For the Shortcrust Pastry:

250g all-purpose flour

100g cold unsalted butter, cubed

75g granulated sugar

1 whole egg

1 tsp baking powder

A pinch of salt

Zest of 1 lemon (optional, but highly recommended)

For the Pastry Cream:

500 ml whole milk

4 egg yolks

100g sugar

40g cornstarch

1 tsp vanilla extract

Optional Toppings:

Pine nuts (for crunch and tradition)

Powdered sugar (for dusting after baking)

Step-by-Step Instructions

1. Make the Shortcrust Pastry

In a large bowl, mix flour, sugar, salt, and baking powder.

Add cold butter and rub with fingers until it resembles crumbs.

Add egg and lemon zest, knead until a soft dough forms.

Wrap and refrigerate for 30 minutes.

2. Prepare the Pastry Cream

Heat milk in a saucepan until just about to boil.

In another bowl, whisk egg yolks, sugar, and cornstarch until smooth.

Slowly pour hot milk into the egg mixture, whisking constantly.

Return to saucepan, stir on medium heat until thickened.

Stir in vanilla. Cover with plastic wrap directly on the surface to avoid a skin.

3. Assemble the Cake

Preheat oven to 180°C (350°F).

Roll out ⅔ of the dough and line a greased tart pan.

Pour in the cooled pastry cream.

Roll out remaining dough to cover the top and seal the edges.

Sprinkle with pine nuts (optional).

4. Bake & Cool

Bake for 35–40 minutes or until golden brown.

Let cool completely. Dust with powdered sugar before serving.

Serving Suggestions

Serve chilled or at room temperature.

Pair with espresso, lemon tea, or a glass of sweet wine.

Garnish with lemon peel or mint leaves for a refreshing aroma

Tips & Troubleshooting

Crust too hard?

Don’t over-knead. Keep the dough cold before baking.

Cream too runny?

Ensure it thickens well on the stove.

Let it cool fully before assembling the cake.

Want extra flavor?

Add a splash of Limoncello or a pinch of orange zest to the pastry cream.

FAQs

1. Can I make it ahead of time?

Absolutely. It tastes even better the next day. Store in the fridge up to 3 days.

2. Can I freeze it?

Yes — but note, the custard may slightly change texture. Wrap tightly and freeze for up to 1 month.

3. Do I need to use pine nuts?

Not required! Swap for slivered almonds or skip entirely.

Final Thoughts

Torta della Nonna isn’t just dessert — it’s a delicious tradition filled with comfort and memories. From its flaky crust to the smooth custard, this Italian classic brings generations of love to your kitchen. Whether you serve it at a party or for yourself with coffee, it’s sure to become a favorite.

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