4:Bake and Serve
Bake for 35-40 minutes or until golden and slightly puffed.
Cool completely before dusting with powdered sugar.
Refrigerate for at least an hour before slicing for clean cuts.
Slice of Italian pastry cream cake with pine nuts
Chef’s Notes and Troubleshooting
Dough too sticky? Add a tablespoon of flour at a time during mixing.
Pastry cream too thick? Add a splash of milk and whisk until smooth.
Crust browning too fast? Cover with foil in the last 10 minutes of baking.
Want it nuttier? Toast the pine nuts slightly before adding.
If you enjoyed this technique, you might also love our Milk Custard Rice Cake or our melt-in-your-mouth Pineapple Quick Bread.
Serving Suggestions
Perfect with: Fresh berries or a spoon of berry jam on the side.
Drink pairings: Espresso, sweet wine, or a spiced chai latte.
For brunch: Serve alongside egg muffins or homemade crepes.
How to Store and Freeze
In the fridge: Keep in an airtight container for up to 4 days.
Freezing (whole or slices): Wrap tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight before serving.
FAQs About Italian Cream-Filled Pastry Cake
Can I make the pastry cream in advance?
Yes! Make it up to 2 days ahead and store covered in the fridge
Can I use almond flour or gluten-free flour?
Almond flour will change the texture, but you can use a 1:1 gluten-free baking mix for a similar crust.
Is it okay to skip the lemon zest?
Yes, but it adds a fragrant brightness that really elevates the pastry cream.
Can I make this without nuts?
Absolutely just skip the pine nuts or almonds on top. You can sprinkle with cinnamon sugar instead.
Tips for Making Perfect Pastry Cream Every Time
Let’s talk about the silky soul of this recipe the pastry cream. It’s where the magic lives, and once you master it, you’ll want to use it in everything. From tarts and eclairs to fruit parfaits and stuffed doughnuts, this creamy custard can do it all. Here’s how I ensure mine is always smooth, fragrant, and spoon-licking good:
Whisk vigorously: When tempering the egg yolks, whisk constantly to prevent scrambling.
Low and slow: Never rush the cooking process. Keep the heat on low and stir continuously.
Use a heavy-bottomed saucepan: It helps evenly distribute heat and avoid burning.
Chill it right: Always press plastic wrap directly onto the surface of the cream to prevent a skin from forming.
Flavor it well: Vanilla and lemon zest elevate the flavor to patisserie-level quality.
“Pastry cream is a baker’s secret weapon sweet, soft, and incredibly versatile.”
If you enjoy this cream, you’ll love our Baked Milk Custard Rice Cake a comforting, creamy dessert that’s just as luscious and satisfying.
How to Make This Dessert Ahead for Guests
This cream-filled pastry cake is the ultimate prep-ahead dessert for entertaining. I often make it the day before a dinner party or holiday brunch and let it chill overnight. The flavors meld, the texture sets beautifully, and slicing becomes a breeze.
Make the dough in advance: You can store the dough in the fridge for up to 2 days, or freeze it for up to 2 months.
Pastry cream can be made 2 days ahead: Just stir before using to smooth it out again.
Assemble in the morning: Bake the cake a few hours before guests arrive and let it cool completely before dusting with powdered sugar.
Serving tip: Slice with a hot knife (run under hot water and wipe dry) for perfect bakery-style cuts.
Need more make-ahead dessert inspiration? You’ll adore our Strawberry Crunch Cheesecake and Reese’s Caramel Cheesecake both chill beautifully and wow every time.
Variations to Try for Every Season
Once you’ve nailed the classic, it’s time to play. This recipe adapts to so many flavor profiles and seasonal fruits, it’s like having a blank canvas for every holiday and occasion. Here are some creative spins I love to rotate through the year:
Spring: Add strawberries or raspberries to the pastry cream or layer them under the top crust.
Summer: Mix in a bit of citrus zest orange or lime and top with slivered almonds and crushed amaretti cookies.
Fall: Add a touch of cinnamon or nutmeg to the dough. Try a swirl of apple compote in the cream.
Winter: Flavor the cream with orange zest and a touch of almond extract. Add crushed pistachios for festive color.
“One base recipe, a world of seasonal flavor. That’s how traditions begin.”
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