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.

Cookies and Cream Cake
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.”

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

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