Pan Di Spagna Birthday Cake With Gelato Gusto Carrara
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
43
Sourness
34
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Sugar3 large
Egg Yolk3 cup
Milk2 tbsps
Vegetable Oil4 large
Egg1 cup
Flour (00)1 cup
Heavy Cream1 cup
Raspberry1 cup
BlueberryDirections:
1
Special equipment: an instant-read thermometer, an ice cream maker, a pastry bag fitted with a large round tip, a pastry brush and a small offset spatula For the gelato: Whisk together the sugar and egg yolks in a medium bowl until pale
2
Heat the milk with the vanilla bean and seeds in a medium saucepan over medium-high heat to steaming
3
Whisk a little of the hot milk into the egg-sugar mixture, then add the egg mixture back to the saucepan with the milk and cook, whisking, until it registers 180 degrees F on an instant-read thermometer (the mixture should coat the back of a spoon)
4
Remove from the heat and chill completely
5
Pour the chilled base into an ice cream maker and spin until frozen
6
Meanwhile, in a medium bowl, stir the vegetable oil into the chocolate-hazelnut spread until well combined
7
Fold in the feuilletine
8
When the gelato is finished spinning, fold in half of the chocolate-hazelnut mixture so it is swirly and place in the freezer to firm, 2 hours to overnight
9
Reserve the remaining chocolate-hazelnut mixture for the cake
10
For the pan di spagna: Preheat the oven to 350 degrees F
11
Grease an 8-inch cake pan and line with parchment paper
12
Whip together the sugar and eggs in a large bowl with an electric mixer until airy, about 2 minutes
13
Sift the flour in batches directly into the egg mixture and fold in after each addition until combined
14
Fill the prepared cake pan and bake until a toothpick inserted in the center comes out clean and the top is golden and springs back when lightly touched, 25 to 30 minutes
15
Let cool in the pan until cool enough to handle, then invert on a cooling rack to cool completely
16
For the diplomat cream: First, make the custard
17
Whisk together the egg yolks and half of the sugar in a medium heatproof bowl
18
Heat the milk, vanilla bean and seeds and remaining sugar in a medium saucepan until just boiling
19
Remove from the heat and whisk the milk mixture into the egg-sugar mixture
20
Then whisk in the flour
21
Return the mixture to the saucepan, bring to a boil and cook, whisking constantly, until very thick, 1 to 2 minutes
22
Remove from the heat, transfer to a shallow dish and cool completely
23
Whip the cream to medium peaks and fold into the cold custard to lighten it
24
Fill a pastry bag fitted with a large round tip with the diplomat cream
25
To assemble the cake: Place a baking sheet in the freezer to chill
26
Split the cake in half
27
Brush the bottom half with the orange liqueur using a pastry brush
28
Pipe the diplomat cream to cover the surface within 1/4 inch of the edge
29
Scatter the surface with the sliced strawberries, half of the raspberries and half of the blueberries
30
Top with the other half of the cake
31
Pipe the top with an even layer of the diplomat cream and smooth the surface with a small offset spatula
32
Put the white chocolate in a microwave-safe bowl
33
Microwave at 15- to 20-second intervals, stirring between each, until almost completely melted
34
Remove when you can still see pieces of the chocolate and continue to stir until the chocolate is completely smooth
35
Remove the baking sheet from the freezer and spread 2 thin layers of the chocolate on it, each about 1/16 inch thick, 3 inches wide and 15 inches long (they can be slightly tapered at either end)
36
Place back in the freezer for just a minute or 2 until set but still pliable
37
Once set, start at one end of a strip and use the edge of an offset spatula to lift and ease up the chocolate
38
Wrap around the edge of the cake
39
Repeat with the second strip so that the ends overlap
40
(Or see Cook's Notes for an easy white chocolate garnish alternative
41
) Cut the remaining strawberries in half
42
Garnish the top of the cake with the remaining raspberries and blueberries, the halved strawberries and the edible flowers if using
43
Slice and serve with a scoop of the gelato, and garnish with a spoonful of the reserved chocolate-hazelnut mixture