Delight in the enchanting layers of our Vanilla Custard and Pine Nut Crumble Cake, where traditional Italian flavors meet a crunchy, creamy texture for a divine dessert experience. This cake features a luscious vanilla custard sandwiched between layers of finely crumbled biscuits, topped with toasted pine nuts for an elegant finish. Each forkful offers a blend of comforting vanilla and zesty citrus notes, making it a perfect treat for any dessert lover.
Why You’ll Love This: This cake is a testament to the timeless appeal of simple, quality ingredients coming together to create something spectacular. The combination of homemade vanilla custard with the zest of orange and lemon and the rich buttery biscuit base is nothing short of magical. Topped with a delicate sprinkle of pine nuts, this dessert not only satisfies your sweet tooth but also adds a nutty depth that enhances the overall flavor profile.
Perfect Occasion: This Vanilla Custard and Pine Nut Crumble Cake is ideal for a variety of occasions, from family gatherings and holiday celebrations to high tea or a luxurious after-dinner dessert. Its sophisticated appearance and exquisite taste make it a showstopper at any event, ensuring it’s as much a feast for the eyes as it is for the palate.
Decoration Tips: For an extra touch of elegance, lightly toast the pine nuts before sprinkling them on the cake to bring out their flavor and add a subtle crunch. A dusting of powdered sugar just before serving not only adds a visual appeal but also complements the creamy texture of the custard. Consider garnishing with a few citrus zest curls or a sprinkle of edible flowers for a colorful and festive presentation.
Ingredients:
- For the base:
- 350 g of dry biscuits
- 170 g of melted butter
- For the custard:
- 500 g of milk
- 5 egg yolks
- 150 g of sugar
- 50 g of cornstarch
- Vanilla bean seeds (or extract)
- Whole zest of one orange
- Whole zest of one lemon
- To complete:
- Toasted pine nuts, as needed
- Powdered sugar for dusting
- Prepare the custard: In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and homogeneous.
- In a saucepan, combine the milk with the citrus zests and vanilla seeds. Heat slowly until warm but not boiling, then gradually pour over the egg mixture, stirring constantly.
- Return the mixture to the heat and continue stirring until it thickens into a custard. Remove from heat and allow to cool. Cover with plastic wrap directly on the surface to prevent a skin from forming.
- Prepare the base: Crush the biscuits in a food processor until finely ground. Mix thoroughly with the melted butter.
- Line a springform pan or cake ring with parchment paper. Press three-quarters of the biscuit mixture into the bottom and up the sides to form a crust. Chill in the refrigerator.
- Assemble the cake: Spread the cooled custard over the biscuit base evenly. Sprinkle the remaining biscuit crumbs over the custard and then scatter the toasted pine nuts on top.
- Chill the cake in the refrigerator for about 2 hours to set.
- Before serving, dust with powdered sugar and serve chilled.
Enjoy this enchanting Vanilla Custard and Pine Nut Crumble Cake and revel in its creamy texture and luxurious flavors, a true delight for any special occasion or simply as a sublime treat to brighten your day!
