pine nuts

A classic dessert originated from the Tuscan region, now a well-known dessert in Italy and worldwide. The combination of soft vanilla cream between the two crispy dough layers and the cedar pine seeds covering the cake makes from the cake good taste experience and leaves an interesting aftertaste. A recipe for a cake dating back to about 1800s, which exact origin is disputed in several Tuscan provinces. The cake was first offered to the public at Guido Samorini’s restaurant in the 1950s.

Preparation time: 1 h preparation, 45 mins baking
Level: more difficult
Quantity: 1 cake, about 16 slices

Ingredients:
Dough:
350 g of flour
220 g of butter
4 egg yolks
175 g of sugar

Filling:
1 lemon zest, grated
8 egg yolks
1 teaspoon of vanilla sugar
250 g of sugar
1 liter of milk
80 g flour

For decoration
150 g of pine nuts
powdered sugar

Preparation:
1. Mix flour, cold butter, egg yolks, and salt. Knead even dough, pack in food wrap and place at +4 degrees C until filling is ready.
2. Put 1 cup of milk aside, heat the rest of the milk, do not let to boil.
3. Whisk the sugar, vanilla sugar and egg yolks until light foam, grate 1 lemon zest and add to the mixture with the flour, leave a few tablespoons of milk aside, add the remaining milk to the egg mixture and whisk until smooth.
4. Stir the egg mixture through a sieve to remove remaining clumps. Add to the milk, stirring the mixture constantly. Heat until the filling becomes about the thickness of a sour cream
5. Coat the filling surface with the plastic food wrap so that it is in contact with the filling to prevent the formation of the layer to the filing surface. Place into the refrigerator at +4 degrees C and allow it to cool.
6. Divide the dough into three parts. Use two-third of the dough to cover the cake mold. I used a metal quiche mold.
7. Roll the dough into a round disc about 10 cm wider than the cake mold. This is not an easy task as the dough is relatively fragile. Roll the dough around the rolling stick or rolling pin and carefully place it into the mold. The dough edges may extend over the edge of the mold.
8. Pour the cooled filling into the batter-lined mold.
9. Roll a slightly wider disc of dough than the outer edge of the mold. Roll the dough around the rolling stick or rolling pin and carefully cover the surface of the cake.
10. Using rolling pin roll over the edges of the mold to remove remaining pieces of dough. Gently press the dough layer against the edge of the mold. Using a fork, punch holes in the surface of the dough to prevent the dough rise when the filling is heating up.
10. Brush the dough with the remaining milk and sprinkle with pine nuts.
11. Bake at 180 degrees C until golden brown (about 45 minutes).
12. Allow to cool preferably at +4 degrees overnight, sprinkle with icing sugar before serving.
Ready!!!