This Crumbly Pastry Cake with Custard Filling, or "Sbriciolata alla Crema Pasticcera," is a dessert that combines a buttery, tender pastry with a rich and velvety custard. The cake has a delightful texture contrast, with a base of crumbly shortcrust dough and a luxurious, creamy vanilla filling nestled in between. Finished with a sprinkle of almonds and a dusting of powdered sugar, this cake is both rustic and elegant. It’s easy to prepare, making it perfect for casual family gatherings or more festive occasions. Each bite is filled with the smooth richness of custard and the golden crunch of pastry—pure comfort in dessert form.
Why You’ll Love This Recipe:
This recipe strikes the perfect balance between indulgence and simplicity. The crumbly shortcrust dough requires no rolling, making it accessible even for novice bakers, while the custard filling provides a creamy, sweet contrast that elevates the entire dessert. The combination of vanilla, lemon zest, and the buttery pastry will fill your kitchen with a heavenly aroma as it bakes. You’ll love how easy it is to assemble the cake, and the result is a gorgeous, golden cake that looks much more intricate than it actually is. Best of all, this cake can be served warm or at room temperature, and it’s just as good the next day—if it lasts that long!
Perfect Occasion:
This Crumbly Pastry Cake with Custard Filling is ideal for any occasion where you want to impress without spending hours in the kitchen. It’s perfect for family gatherings, holiday celebrations, or even as a weekend treat when you want something homemade and delicious. Its rustic look makes it a charming dessert to bring to a potluck or a dinner party, while its comforting flavors ensure it will be a hit with both kids and adults. Serve it as a simple dessert after dinner or with a cup of coffee or tea for a delightful afternoon snack.
Decoration Tips:
For an elegant finish, sprinkle powdered sugar over the top of the cake just before serving. The powdered sugar will contrast beautifully with the golden pastry, giving it a polished look. For a more decorative touch, consider adding a few whole almonds or slivered almonds on top before baking to give it a bit of crunch and visual appeal. If you’re feeling creative, you could even create a pattern with the almonds on top of the cake. To enhance the presentation, serve the cake on a decorative platter with a few lemon slices or vanilla pods on the side to highlight the flavors within.
Ingredients for the Crust:
- 2 medium eggs
- 150 g granulated sugar
- 150 g cold butter, cubed
- 450 g all-purpose flour
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 packet (about 8 g) of baking powder
Ingredients for the Custard:
- 500 ml milk
- 4 egg yolks
- 120 g granulated sugar
- 40 g cornstarch
- Seeds from 1 vanilla pod (or 1 teaspoon vanilla extract)
For Finishing:
- A handful of almonds
- Powdered sugar for dusting
Directions:
Step 1: Prepare the Custard
- Heat the milk: In a saucepan, pour the milk and add the lemon zest and vanilla seeds (or vanilla extract). Heat the mixture until it almost reaches a boil, then remove from heat.
- Whisk the yolks: In a separate bowl, whisk the egg yolks with the sugar until the mixture becomes pale. Add the sifted cornstarch and mix until smooth.
- Temper the egg mixture: Slowly pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens. Once thickened, remove from heat and let the custard cool completely.
Step 2: Prepare the Dough
- Combine the dry ingredients: In a large mixing bowl, add the flour, sugar, baking powder, cold cubed butter, lemon zest, and vanilla. Use your hands to work the butter into the dry ingredients until the mixture resembles coarse sand.
- Add the eggs: Make a well in the center of the mixture and add the eggs. Gently mix with your fingertips until the dough starts to form crumbs. You should have a soft, crumbly texture rather than a smooth dough.
Step 3: Assemble the Cake
- Prepare the pan: Grease and flour a 26 cm (10-inch) round cake pan.
- Form the base: Use two-thirds of the crumb mixture to line the bottom and sides of the pan. Press the mixture down with your hands to create an even base. Poke the base with a fork to allow steam to escape while baking.
- Add the custard: Pour the cooled custard over the base, spreading it out evenly with a spatula.
- Top with the remaining dough: Crumble the remaining dough over the top of the custard, making sure to cover the surface completely.
- Add almonds: Sprinkle a handful of almonds over the top for added texture and flavor.
Step 4: Bake the Cake
- Bake: Preheat your oven to 170°C (340°F) in static mode. Bake the cake for about 45 minutes, or until the top is golden brown.
- Cool: Once baked, remove the cake from the oven and let it cool in the pan. Once cooled, remove it from the pan and place it on a serving dish.
- Finish with powdered sugar: Before serving, dust the top of the cake with powdered sugar for a finishing touch.
Enjoy this delightful Crumbly Pastry Cake with Custard Filling—a perfect balance of creamy custard and buttery pastry, sure to please everyone at the table!