Modern Grandma's Cake
- Difficulty: Average
- Prep time: 60 min
- Cook time: 30 min
- Serving: 8
- Cost: Average
- Note + the resting time for the pastry and custard in the fridge (3 hours) + the resting time for the cake in the refrigerator (2 hours)
PRESENTATION
The modern grandma's cake is a dessert inspired by the classic Italian homemade pastry, the grandma's cake. While the traditional version is synonymous with simplicity, this variant is much more elegant. What makes the cake unique is the harmonious combination of its main elements: the shortcrust pastry, crunchy and lemon-scented, serves as the base for the frangipane cream and the elegant topping, made of dollops of custard cream. This play of textures is the true strength of this cake, which satisfies those who love genuine flavors as well as those who appreciate more refined desserts. The modern grandma's cake is suitable for any occasion: for a buffet, as a dessert for special occasions, or as a companion for a great cup of tea.
If you are looking for other desserts for Grandparents' Day, also try:
- Grandpa's Cake
- Pistachio Grandma's Cake
- Grandma's Apple Cake
- Grandma's Plumcake
- Grandma's Muffins
INGREDIENTS
- For the pastry
- Butter ½ cup (125 g)
- Sugar 7 tbsp (90 g)
- Egg yolks 2 ¾ tbsp (40 g)
- Type 00 flour 1.6 cups (200 g)
- Fine salt 1 pinch
- Lemon peel ½
- For the custard
- Milk 2 cups (500 g)
- Egg yolks 7 tbsp (100 g)
- Sugar ¾ cup (150 g)
- Cornstarch 6 tbsp (25 g)
- Rice starch 2 ½ tbsp (20 g)
- Vanilla bean 1
- Lemon peel 1
- Cinnamon powder to taste
- For the frangipane cream
- Butter 3 ½ tbsp (50 g)
- Powdered sugar 0.4 cup (50 g)
- Eggs 1.8 oz (50 g) - at room temperature
- Pine nuts 0.3 cup (50 g) - toasted
- Type 00 flour ¼ cup (30 g)
- For decorating
- Pine nuts 1 ½ tbsp (15 g)
How to prepare Modern Grandma's Cake
To prepare the modern grandma's cake, first focus on the shortcrust pastry. In a stand mixer with a paddle attachment, place the butter, sugar 1, grated lemon zest 2, and a pinch of salt 3. Mix until the sugar is fully absorbed into the butter.
Add the egg yolks 4 and mix. Then add the flour 5 and mix again until you get a compact dough. Transfer the dough to a work surface, form it into a disc, wrap it in plastic wrap 6, and let it rest in the fridge for at least 3 hours.
Meanwhile, prepare the custard. In a saucepan, pour the milk, add the lemon zest 7, cinnamon 8, and a pinch of salt 9.
Finally, add the vanilla, the pod into the milk 10, while the seeds go into another bowl 11. As the milk comes to a boil, add the sugar and egg yolks to the bowl 12.
Quickly whisk by hand until you get a smooth mixture 13. Add the cornstarch 14 and rice starch 15.
Mix 16 again to get a smooth, lump-free mixture 17. When the milk comes to a boil, strain it into the bowl using a sieve 18.
Stir quickly and pour everything back into the pot 19 and cook on low heat, stirring continuously, until it almost reaches a boil 20. Transfer the custard to a baking dish, cover with cling film touching the surface 21, and let it cool at room temperature; once cooled, you can move it to the fridge and let it rest for 3 hours.
Now focus on the frangipane cream. Prepare the pine nut flour by placing the toasted pine nuts in a blender 22, along with the flour 22, blend until you get a smooth, floury mixture 24. Set aside.
In a bowl, place the butter and add the powdered sugar 25, then beat with an electric mixer for at least 5 minutes to get a fluffy mixture. Add the egg and continue beating 26. It's important that the egg is at room temperature to ensure the mixture doesn't curdle. Lastly, add the pine nut flour 27.
Continue mixing 28 until the flour is absorbed into the mixture 29. Take the shortcrust pastry and knead it first by hand to restore elasticity, then with a rolling pin. On a lightly floured work surface, roll out a circular sheet about 1/8 inch thick 30.
Transfer the pastry to a 9-inch diameter cake pan, previously buttered 31. Trim the excess by pressing with your fingers or using a small knife 32 and prick the bottom with a fork 33.
Fill with frangipane cream 34 and smooth it out 35. Bake in a static oven at 350°F for about 30 minutes, on the lowest rack of the oven. Remove from the oven and let it cool completely 36.
Turn out the cake and place it on a serving plate. Take the custard, soften it with a whisk and transfer it to a piping bag fitted with a plain nozzle, about 1/2 inch in diameter. Decorate the cake by creating dollops of custard 37, starting from the outside and moving inward. Decorate with some pine nuts 38 and let it rest in the fridge for at least 2 hours before serving. Your modern grandma's cake is ready to be enjoyed 39!