Time: 1 ora e 40 minuti
Difficulty: Facile

Ingredients for 6 people
300 g Special Cakes and Biscuits Molino dalla Giovanna
150 g of butter
120 g powdered sugar allowed
1 egg
4 yolks of egg
the rind of an unprocessed grated orange
a pinch of the salt
30 g of pine nuts
powdered sugar allowed
1 egg for brushing
Fine rice flour for dusting

For the cream
400 g fresh milk
100 g of fresh cream
4 reds of egg
130 g sugar
40 g permitted maize starch

Working time: 10 minutes
Rest time: 1 hour
Cooking time: 35-40 minutes
Difficulty level: easy

Procedure
Prepare the short pastry 
Arrange the butter and sugar in a bowl and work with the hands quickly, then put the mix, the eggs, the yolks, the orange peel in the centre and mix well.
Mix gently to obtain a homogeneous and compact mixture, once the pastry is ready, give it the shape of a low dough to wrap in the plastic wrap and place in the refrigerator for at least an hour.
Meanwhile prepare the custard cream 
Pour the milk and cream into a saucepan and bring to about 75°C (on a low flame, about 3-4 minutes). Work the egg yolks in a bowl with the sugar with the electric whisks; add the starch and continue working until you get a frothy mixture. 
Pour the milk, stirring constantly with a whisk by hand, and mix well. Transfer the mixture back into the casserole, put it on the stove and bring it to the temperature of about 80° (the cream at this temperature does not stick, in time corresponds to about 4 minutes on a low flame), then turn off the heat and transfer the cream into a low and wide baking pan; level the surface, cover with cooking film and let rest in the refrigerator for 1 hour.
At the end of the rest, transfer the cream into a bowl and, if it is too compact or lumpy (for cooling), pass it with the blender for a few seconds or in a sieve.
Take up the short pastry and work it a few minutes on a pastry board, roll out with the rolling pin up to a thickness of about 4-5 mm; butter and flour the cake pan with a diameter of 20 cm, then wrap the pastry disc on the rolling pin and roll it on the cake pan, covering so bottom and sides.
Eliminate the excess of dough passing the rolling pin on the edges of the cake pan, with the ends of a fork poke the surface of the pastry paste, and then pour inside the custard, leaving a few millimeters per side, With a brush brush brush brush the edges of the pastry with beaten egg, will be used to attach the cover disc.
Then roll out the remaining pastry and cut a circle always from the same diameter of the cake pan, then wrap it too on the rolling pin and then unroll it on the cream, thus closing the cake.
Pierce the surface of the cake with the ends of a fork gently, then brush the surface of the cake with the remaining egg, then distribute the pine nuts over the whole surface of the cake, pressing lightly with your hands to make them adhere.
Bake the granny cake in already hot oven at 180° for about 45-50 minutes. After the time necessary, remove the cake from the oven and let it cool.
Before serving, sprinkle the surface with powdered sugar.
Allow the cake to cool one hour before cutting.