This exquisite Italian cream filled pastry cake combines a tender, buttery pastry shell with rich, velvety pastry cream to create an irresistible dessert that has graced Italian tables for generations. Known for its delicate balance of textures and flavors, this traditional cake offers the perfect ending to any meal or serves as an elegant afternoon treat with coffee.
Ingredients
For the Pastry Cream:
- 480ml (2 cups) whole milk
- 4 large egg yolks
- 100g (½ cup) granulated sugar
- 30g (¼ cup) cornstarch
- 5ml (1 teaspoon) vanilla extract
- Zest of 1 fresh lemon (optional but recommended)
For the Cake Dough:
- 250g (2 cups) all-purpose flour
- 100g (½ cup) granulated sugar
- 115g (½ cup) cold unsalted butter, cubed
- 1 large egg
- 5g (1 teaspoon) baking powder
- Pinch of salt
For the Topping:
- 30g (¼ cup) pine nuts or sliced almonds
- Powdered sugar for dusting
Step-by-Step Instructions
Preparing the Pastry Cream
Begin by heating the whole milk in a medium saucepan over medium heat until it’s steaming hot but not boiling. You’ll see small bubbles forming around the edges when it’s ready. Meanwhile, in a separate mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale yellow and creamy, which typically takes about 2-3 minutes of vigorous whisking.
Add the cornstarch to the egg mixture and whisk until completely smooth with no lumps remaining. This step is crucial for achieving a silky-smooth pastry cream. Once the milk is heated, you’ll need to temper the egg mixture by slowly pouring the hot milk into the bowl while whisking constantly. This gradual process prevents the eggs from scrambling.
Return the entire mixture to the saucepan and place it over low heat. Stir constantly with a whisk or wooden spoon for approximately 5-7 minutes until the cream thickens to a pudding-like consistency. The cream should coat the back of a spoon when it’s ready. Remove from heat and immediately stir in the vanilla extract and lemon zest if using.
To prevent a skin from forming on top, press plastic wrap directly onto the surface of the pastry cream and refrigerate for at least 2 hours or until completely chilled.
Making the Pastry Dough
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold, cubed butter to the flour mixture and work it in with your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. This technique creates the flaky texture that makes the pastry so delightful.
Create a well in the center of the mixture and add the beaten egg. Using a fork or your hands, gradually incorporate the egg into the flour mixture until a soft dough forms. The dough should come together without being sticky or too dry.
Divide the dough into two portions, making one slightly larger than the other. The larger portion will form the base and sides of the pastry, while the smaller portion will create the top layer. Wrap both portions in plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and makes the dough easier to roll out.
Assembling the Italian Cream Pastry
Preheat your oven to 175°C (350°F) and prepare a rectangular baking pan by greasing it with butter or lining it with parchment paper. Remove the larger portion of dough from the refrigerator and roll it out on a lightly floured surface to fit your baking pan with some overhang for the sides.
Carefully transfer the rolled dough to your prepared pan, pressing it gently into the corners and up the sides. The pastry should be about 3-4mm thick. Trim any excess dough, leaving about 1cm overhang around the edges.
Remove the chilled pastry cream from the refrigerator and give it a gentle stir to smooth it out. Pour the pastry cream into the prepared pastry shell, spreading it evenly with a spatula. The cream should fill the shell almost to the top of the pastry sides.
Roll out the remaining smaller portion of dough to create the top layer. Carefully place this over the pastry cream, pressing the edges together to seal the pastry completely. Use a fork to crimp the edges decoratively and to ensure a good seal.
Final Touches and Baking
Using a fork, gently prick the top of the pastry in several places to allow steam to escape during baking. This prevents the top from puffing up too much and potentially cracking. Sprinkle the pine nuts or sliced almonds evenly over the surface, pressing them lightly into the dough so they adhere during baking.
Place the assembled pastry in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the pastry appears slightly puffed. The edges should be well-browned, and the surface should spring back lightly when touched.
Remove from the oven and allow the pastry to cool completely in the pan. This cooling period is essential as it allows the pastry cream to set properly and makes cutting much easier. Once cooled, refrigerate the pastry for at least one hour before serving.
Just before serving, dust the top generously with powdered sugar using a fine-mesh sieve for an elegant presentation.
Nutritional Information and Timing
Preparation Time: 45 minutes (plus 3 hours chilling time) Baking Time: 35-40 minutes Total Time: Approximately 4.5 hours Serves: 8-10 people
Nutritional Information per serving (based on 10 servings):
- Calories: 285
- Protein: 6g
- Carbohydrates: 38g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 95mg
- Sodium: 85mg
- Fiber: 1g
- Sugar: 22g
Recipe Variations and Substitutions
This versatile Italian cream pastry can be adapted in numerous ways to suit different tastes and dietary requirements. For a chocolate variation, add 2 tablespoons of unsweetened cocoa powder to the pastry cream along with the cornstarch, and reduce the cornstarch to 2 tablespoons. This creates a rich chocolate version that’s equally delicious.
For those preferring citrus flavors, increase the lemon zest to two lemons and add a tablespoon of fresh lemon juice to the pastry cream. Orange zest and juice work equally well for an orange-flavored variation.
If you’re looking to reduce calories, you can substitute half of the whole milk with low-fat milk, though this will result in a slightly less rich pastry cream. For a dairy-free version, use full-fat coconut milk or oat milk, keeping in mind that the flavor will be different but still delicious.
The pine nuts can be replaced with sliced almonds, chopped hazelnuts, or even left out entirely for a simpler presentation. Some bakers prefer to brush the top with beaten egg before adding nuts for extra browning and shine.
For a more indulgent version, you can add a thin layer of jam or Nutella between the pastry cream and the top crust, creating additional layers of flavor and texture.
Frequently Asked Questions
Can I make this pastry ahead of time? Yes, this Italian cream pastry actually improves when made a day ahead. The flavors meld together beautifully, and the pastry cream sets perfectly. Store it covered in the refrigerator for up to 3 days. Add the powdered sugar dusting just before serving to maintain its appearance.
Why is my pastry cream lumpy? Lumpy pastry cream typically results from either adding the hot milk too quickly to the eggs or not whisking constantly while cooking. If your cream does become lumpy, strain it through a fine-mesh sieve while it’s still warm, then continue with the recipe. Prevention is key: always temper the eggs slowly and whisk continuously.
Can I freeze this pastry cake? While you can freeze the assembled cake for up to one month, the texture of the pastry cream may change slightly upon thawing. For best results, freeze individual portions wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
What’s the best way to get clean cuts when serving? The secret to clean cuts is using a sharp knife dipped in warm water and wiped clean between each cut. Make sure the pastry is well-chilled before cutting, as this helps the cream hold its shape. A gentle sawing motion works better than pressing down hard.
Can I use store-bought pastry instead of making my own? While homemade pastry gives the best flavor and texture, you can substitute with store-bought shortcrust pastry in a pinch. You’ll need about 500g of pastry total. Roll it out and proceed with the assembly as directed, though the flavor will be less authentic than the traditional homemade version.
This classic Italian cream filled pastry cake represents the epitome of Italian baking tradition, combining simple ingredients with time-tested techniques to create something truly special. Whether served at a family gathering or enjoyed as a quiet afternoon treat, this dessert brings a touch of Italian elegance to any occasion.
