Italian Cream Filled Pastry Cake

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.

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.