No-Bake Grandma’s Cake

1. Make the pastry cream:

In a bowl, whisk the egg yolks with the sugar until smooth.
Add the cornstarch and mix well to avoid lumps.
In a saucepan, gently heat the milk with the scraped seeds from the vanilla bean.
Slowly pour the warm milk into the yolk mixture while whisking constantly.
Transfer everything to a pot and cook over low heat, stirring until thickened.
Cover with plastic wrap (touching the surface) and let it cool to room temperature, then chill in the fridge.

2. Prepare the base:

Blend the biscuits into a fine crumb.
Mix with melted butter until combined.
Press two-thirds of the mixture into the base of a 20 cm springform pan lined with parchment paper.
Chill in the fridge for about 1 hour to set.

3. Assemble the cake:

Once the base is firm, pour the chilled pastry cream over it and spread evenly.
Sprinkle the remaining biscuit mixture over the top and press down lightly to create a crumbly top layer.

4. Rest and serve:

Chill the cake for at least 4–5 hours (or overnight for best results).
Before serving, top with pine nuts and a generous dusting of powdered sugar.
Remove from the springform pan, place on a serving plate, and slice to serve.

Make it ahead — this cake holds well in the fridge for up to 3 days.
Try chocolate pastry cream or mix in chocolate chips, raisins, or fresh fruit.
Want a crunchier finish? Toast the pine nuts briefly in a dry pan before topping.