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Italian Cake

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Pastry Cream Cake Bars feature a rich, silky lemon-zested pastry cream layered between a tender, buttery cake dough base and a crumbly topping. This elegant yet easy dessert balances creamy, tangy, and sweet flavors, perfect for parties, afternoon treats, or special occasions.

Ingredients

For the Pastry Cream:

2 cups (480ml) whole milk

Zest of 1 lemon (optional but recommended)

4 egg yolks

½ cup (100g) sugar

¼ cup (30g) cornstarch

1 tsp vanilla extract

For the Cake Dough:

2 cups (250g) all-purpose flour

½ cup (100g) sugar

½ cup (115g) cold butter, cubed

1 large egg

1 tsp baking powder

Instructions

Prepare the Pastry Cream:

  1. Heat milk and lemon zest over medium heat until just simmering; remove and steep 10 minutes.

  2. Whisk egg yolks, sugar, and cornstarch until smooth.

  3. Gradually whisk hot milk into egg mixture to temper eggs.

  4. Return mixture to saucepan and cook, whisking constantly, until thickened and boiling.

  5. Remove from heat, stir in vanilla, cover surface with plastic wrap, and chill until set.

Prepare the Cake Dough:

  1. Combine flour, sugar, and baking powder in a bowl. Cut in cold butter until crumbly.

  2. Beat egg and stir into flour mixture, adding cold water if needed to form dough.

  3. Press two-thirds of dough into greased 9×13-inch pan.

  4. Spread chilled pastry cream over crust.

  5. Crumble remaining dough over pastry cream.

  6. Bake at 350°F (175°C) for 35–40 minutes until golden and set.

  7. Cool completely before slicing into bars.

Notes

Use frozen rhubarb or fruit as topping with adjustments (optional).

Add spices or nuts to crumb for variation.

Cover pastry cream surface with plastic wrap to prevent skin.

Use gluten-free flour blend for gluten-free version.

Warm a sharp knife between cuts for clean slices.

Find it online: https://familydinnercooking.com/italian-cake/