TIO PEPE'S PINE NUT CAKE

Steps:

• Custard 3/4 cups heavy cream 3/4 cups whole milk 3/8 cups sugar 4 yolks 1.5 T cornstarch 1/4 stick butter cut into pieces, salted 1/2 tablespoon vanilla extract To Make the Custard: In medium sized bowl, wisk eggs, vanilla and sugar. In small pot add milk, cream. Measure out the cornstarch into a small bowl and set that aside also. Heat the milk/cream mixture until it is scalded and forms a slight skin on the surface. Take a little of this liquid and add it to the cornstarch to create a thick paste. Temper the rest of the heated mixture into the egg yolk mixture and whisk continually until it is all incorporated. Lastly, add the cornstarch paste and whisk in again. Add this back into the pot and put back on a gentle heat, constantly whisking until it has thickened. Once it has thickened, add the butter pieces and stir well until the butter has melted. Pass this entire mixture through a sieve into your storage bowl. Cover the entire surface of the cream with plastic wrap that has been sprayed with a little pan spray to prevent a skin from forming on the surface. Allow this to completely cool at room temperature before placing it in the refrigerator.
• Roulade Cake 8 eggs, separated 1 cup sugar 1 cup cake flour, sifted 2 teaspoons vanilla 1 teaspoon salt 1/2 cup vegetable oil 3/4 cups heavy cream, slightly sweetened with powdered sugar 2 cups pine nuts, toastedTo Make the Cake: Preheat oven 350°F. Separate eggs in 2 bowls. Begin whipping the whites with the salt. Add half the sugar to the egg yolks and whip together until well incorporated. Then add the vanilla, oil and sifted cake flour to the egg yolk mixture and make a thick paste then set aside. When the whites have whipped to a soft peak, add in half of the remaining sugar and let them whip to a stiff peak. Once they have reached the stiff peak, add the rest of the sugar and whip for another minute or so until slightly glossy. Add half of the whites to the egg yolk paste and use a whisk to fold in quickly then fold in the other half of the whites. Pour this right away into a paper lined half sheet pan and bake for 10-15 minutes until golden brown on top. Allow to cool
• 3/4 cups heavy cream, slightly sweetened with powdered sugar 2 cups pine nuts, toasted To Construct: Add the heavy cream plus a little powdered sugar to the bowl of your stand mixer and begin whipping. As the cream begins to form soft peaks, slowly begin to add the pastry cream until it whips up as stiff as you can get it. Put cake on parchment for easier rolling. Spread custard on cake, careful not to put too much on edge. Begin rolling the edge closest to you by folding it in then use the paper to help you roll the rest by folding it into itself. Once it is rolled, make sure the opening is on the bottom before you put it in the refrigerator to set up. Once the cake is rolled up, coat the entire cake with whipped cream then add the nuts. Refrigerate this for at least 30 minutes before slicing.