Recipe 33: That is not just a name I gave to this recipe, but it’s the real name! The grandma’s cake in Italy is this specific kind of Crostata made with pine nuts and it has a totally different taste form the one with fresh fruit that i use to do.
I made this cake for an italian dinner i had in these days and everyone was super happy! It finished in no time :)! So here i give you the recipe. Made it because it will be a success!
For the pasta frolla at the base you can just use this recipe. Then for the cream you can use my normal recipe, but this time i added 1 egg yolk more and lemon zest instead of the vanilla pod, so: 5 egg yolks, 500ml of milks, 150gr of sugar, 30gr of flour, a pinc of salt, 1 full lemon zest and a packet of pine nuts.
So after you made the ball of pasta frolla, place this in the fridge for half an hour and start to do the cream. Put the milk on the fire with inside the zest of a full lemon. When boiling, take it off from the fire and leave it in a side.
In another pan Put the egg yolks and the sugar. Mix well until obtain a yellow cream and then add the flour mixing (trying to avoid any clot) and a pinch of salt. Now put it o the fire and mixing, add the warm milk little by little, of course with out the lemon zest.
Now you just need to mix, always on a low fire, until the cream takes a good consistency and start to boil a bit. At this point turn off the fire and let it cool down.
Use this time to make the base of the cake: take the frolla from the fridge and start to roll it until quite thin. Place it in a baking pan already covered with some butter and flour first. Once the base is done and ready to be filled with the cream don’t forget to do some all in all the pasta with a fork. In this way the pasta cooking won’t create bubbles.
Now add the cream and then all the line nuts on top until totally covered. Placed in an oven already hot, at around 180 degree for 50 minutes. You will see is ready when the pasta around will be quite colored, but try to put a teeth pick in it just to be sure inside is dry.
Final touch is some iced sugar to put on top before to serve it! Buon appetito!
PS. Mamy sto diventando un drago con tutte queste similcrostate e la tua crema! Ogni volta migliore. Per la torta della nonna ho finalmente anche provato la versione con le scorze di limone, e nonostante all’inizio pensassi che i limoni qui non avessero abbastanza sapore, invece alla fine e’ venuta prefetta!