For this recipe I have to thank the grandfather of a guy playing basketball with my nephew Luca: Mr. Franco Boselli.
A pastry chef from a young age, he has unveiled the recipe for his fantastic pine nut cake. A cake that apparently belongs to the category of “cakes without cream” but, once tasted a mouthful, it amazes everyone with its creamy filling. Friable outside and with a heart of custard inside, this dessert is a real treat for the palate of adults and children.
25 minutes for custard + 45 minutes for the cake
- Cut a stick of vanilla in the direction of its length and put it to boil in the milk for about 5 minutes
- Separately whip the egg yolks with the sugar
- Add the sifted flour and, once the vanilla bean is removed, add the milk to the mixture, being careful not to make the lumps
- Transfer everything into a saucepan and cook over low heat, taking care not to burn the mixture
- Once the mixture has thickened, your cream is ready.
- Remove it from the heat and leave it aside for a moment
For the pastry:
- Combine the sugar with the eggs and mix vigorously
- In a separate container, sift the flour and add salt and yeast
- Combine it all adding the previously softened butter
- Mix everything until pierced a dough
- Leave it to rest in the fridge for an hour.
Now you just have to proceed with the composition of the cake …
- Grease a baking dish and arrange half the pastry, which you put in the refrigerator
- Put the custard in order to cover it all
- Close the cake with the part of the advanced short pastry In a separate saucepan, lightly toast the pine nuts
- Bake for 40 minutes at 180 degrees in a convection oven Serve sprinkled with a little icing sugar.