This Italian cream-filled pastry cake is the kind of dessert that instantly transports you to a rustic countryside kitchen in Tuscany. It’s soft, golden, filled with silky vanilla-lemon pastry cream, and finished with a light crunch of pine nuts. As a chef, this is one of my most beloved recipes to prepare for special occasions, family dinners, and those sweet moments when only something homemade will do.
The rich custard paired with that melt in your-mouth shortcrust dough? Pure harmony. It’s elegant, comforting, and beautifully simple. If you’ve ever been intimidated by pastry cream or dough, don’t worry I’ll walk you through each step like we’re side by side in the kitchen.
“It’s like a tart, pie, and cake had a beautiful baby filled with custard.” – @DolceDessertsDaily
Why You’ll Fall in Love with This Cream Pastry Cake
- Double layers of golden, buttery dough tender yet sturdy enough to hold luscious filling
- Velvety vanilla pastry cream enhanced by a whisper of lemon zest
- Perfect make-ahead dessert even better after resting in the fridge
- No fancy tools needed just a whisk, rolling pin, and a pan
- Freezer-friendly dough you can prep ahead and fill later!
Pair it with a warm drink, fresh berries, or even a scoop of gelato and you’ve got a dessert that’s as refined as it is comforting. For a full Italian dinner experience, serve this after hearty dishes like zucchini patties or vegetable soup.
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.
“This cake tastes like your grandma’s hug sweet, soft, and made with love.” – @OldWorldBakeryChef
Chef’s Notes and Troubleshooting
- Dough too sticky? Add a tablespoon of flour at a time during mixing.
- Pastry cream too thick? Add a splash of milk and whisk until smooth.
- Crust browning too fast? Cover with foil in the last 10 minutes of baking.
- Want it nuttier? Toast the pine nuts slightly before adding.
If you enjoyed this technique, you might also love our Milk Custard Rice Cake or our melt-in-your-mouth Pineapple Quick Bread.
Serving Suggestions
- Perfect with: Fresh berries or a spoon of berry jam on the side.
- Drink pairings: Espresso, sweet wine, or a spiced chai latte.
- For brunch: Serve alongside egg muffins or homemade crepes.
How to Store and Freeze
- In the fridge: Keep in an airtight container for up to 4 days.
- Freezing (whole or slices): Wrap tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight before serving.
“Make it ahead, chill it well, and your cake will slice like a dream.” – @PastryPerfectionist
FAQs About Italian Cream-Filled Pastry Cake
Can I make the pastry cream in advance?
Yes! Make it up to 2 days ahead and store covered in the fridge.
Can I use almond flour or gluten-free flour?
Almond flour will change the texture, but you can use a 1:1 gluten-free baking mix for a similar crust.
Is it okay to skip the lemon zest?
Yes, but it adds a fragrant brightness that really elevates the pastry cream.
Can I make this without nuts?
Absolutely just skip the pine nuts or almonds on top. You can sprinkle with cinnamon sugar instead.
Tips for Making Perfect Pastry Cream Every Time
Let’s talk about the silky soul of this recipe the pastry cream. It’s where the magic lives, and once you master it, you’ll want to use it in everything. From tarts and eclairs to fruit parfaits and stuffed doughnuts, this creamy custard can do it all. Here’s how I ensure mine is always smooth, fragrant, and spoon-licking good:
- Whisk vigorously: When tempering the egg yolks, whisk constantly to prevent scrambling.
- Low and slow: Never rush the cooking process. Keep the heat on low and stir continuously.
- Use a heavy-bottomed saucepan: It helps evenly distribute heat and avoid burning.
- Chill it right: Always press plastic wrap directly onto the surface of the cream to prevent a skin from forming.
- Flavor it well: Vanilla and lemon zest elevate the flavor to patisserie-level quality.
“Pastry cream is a baker’s secret weapon sweet, soft, and incredibly versatile.” – @CustardQueenChef
If you enjoy this cream, you’ll love our Baked Milk Custard Rice Cake a comforting, creamy dessert that’s just as luscious and satisfying.
How to Make This Dessert Ahead for Guests
This cream-filled pastry cake is the ultimate prep-ahead dessert for entertaining. I often make it the day before a dinner party or holiday brunch and let it chill overnight. The flavors meld, the texture sets beautifully, and slicing becomes a breeze.
- Make the dough in advance: You can store the dough in the fridge for up to 2 days, or freeze it for up to 2 months.
- Pastry cream can be made 2 days ahead: Just stir before using to smooth it out again.
- Assemble in the morning: Bake the cake a few hours before guests arrive and let it cool completely before dusting with powdered sugar.
- Serving tip: Slice with a hot knife (run under hot water and wipe dry) for perfect bakery-style cuts.
Need more make-ahead dessert inspiration? You’ll adore our Strawberry Crunch Cheesecake and Reese’s Caramel Cheesecake both chill beautifully and wow every time.
Variations to Try for Every Season
Once you’ve nailed the classic, it’s time to play. This recipe adapts to so many flavor profiles and seasonal fruits, it’s like having a blank canvas for every holiday and occasion. Here are some creative spins I love to rotate through the year:
- Spring: Add strawberries or raspberries to the pastry cream or layer them under the top crust.
- Summer: Mix in a bit of citrus zest orange or lime and top with slivered almonds and crushed amaretti cookies.
- Fall: Add a touch of cinnamon or nutmeg to the dough. Try a swirl of apple compote in the cream.
- Winter: Flavor the cream with orange zest and a touch of almond extract. Add crushed pistachios for festive color.
“One base recipe, a world of seasonal flavor. That’s how traditions begin.” – @FourSeasonsBaker
Want a cozy winter-friendly companion to this recipe? Don’t miss the Easy Homemade Cinnamon Rolls or the Vanilla Pound Cake both work well with a warm drink by the fire.
How to Serve This Cake for Maximum Impact
Presentation can elevate even the simplest dessert and this one already has star quality. Here’s how I serve this cream-filled cake to get those “oohs” and “ahhs” at the table:
- Dust generously: Use a fine sieve to evenly dust powdered sugar just before serving it adds elegance and contrast.
- Add texture: Sprinkle toasted sliced almonds or a few whole pine nuts on each slice before plating.
- Garnish with fruit: Place a few fresh raspberries or a thin lemon twist on each plate for pop and flavor.
- Plate with sauces: Drizzle a bit of raspberry coulis or chocolate sauce alongside the slice for a restaurant-style finish.
And if you’re hosting a full brunch, pair this cake with fluffy egg cups or perfect homemade pancakes for a table spread that feels fancy but stays easy.
Why This Recipe Is Loved Across Generations
This Italian cream-filled cake is more than just a recipe it’s a memory in the making. I’ve served it to children, grandparents, and everyone in between. It’s subtle and comforting, yet rich and luxurious. The textures silky cream, buttery crust, and toasted nuts create a nostalgic feeling that connects generations.
- Kids love it for the sweet filling and sugar-dusted top.
- Adults love it for the subtle citrus and richness of real vanilla.
- Grandparents often smile and say, “This tastes just like what Nonna used to make.”
“This is the kind of dessert you make not just to eat but to remember.” – @GenerationalBaker
For more memory-making desserts, explore our warm and nostalgic homemade crepes recipe or the silky and simple Microwave Banana Condensed Milk Cake.
Nutrition Facts (Per Slice, Based on 10 Servings)
- Calories: 320
- Carbohydrates: 38g
- Protein: 6g
- Fat: 16g
- Sugar: 20g