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.
Slice of Italian pastry cream cake with pine nuts
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.

FAQs About Italian Cream-Filled Pastry Cake