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.
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