Tuscan Cream Cake
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
8 large
Egg Yolk1 cup
Sugar1 pinch
Salt3 cup
Marsala1 cup
Sherry2.5 cups
Flour5 tsps
Baking Powder10 large
Egg (separated)2 tsps
Vanilla Extract1.5 cups
Heavy Whipping Cream1 cup
Chocolate (shavings)Directions:
1
Zabaglione: Combine egg yolks, sugar and salt in a large stainless steel bowl
2
Whisk in the Marsala and Sherry
3
Fill a large bowl 1/4 full of ice water set aside
4
Place first bowl over a pot of boiling water and whisk the egg mixture vigorously for about 5 minutes, until it is thick and tripled in volume
5
Immediately put over bowl of ice water and whisk until cold
6
Fold in whipped cream
7
Refrigerate until ready for use
8
Sponge cake: Preheat oven to 350 degrees F
9
Line the bottom of two 12- x 18-inch jelly roll pans with parchment paper
10
Sift together flour, baking powder, and salt
11
Set aside
12
Put the yolks and sugar in the bowl of an electric mixer
13
Using the whisk attachment, whip on high speed until thick and pale yellow
14
Reduce to medium speed and slowly add the water and the vanilla
15
Scrape sides and bottom of the bowl
16
Return to high speed and continue whipping for about 5 minutes, until mixture is thick and ribbony
17
Fold the dry ingredients into the sugar egg mixture
18
Put the egg whites in a separate bowl of the mixer
19
With a clean dry whisk attachment, whip the egg whites on high speed until soft peaks form
20
Fold half the egg whites into the batter and then fold in remaining whites
21
Divide batter between the two pans and spread out evenly
22
Bake for 15 minutes, until golden brown and springs back when lightly touched
23
Assembly: Cut the sponge cakes into three 9-inch round circles and then cut each in half horizontally, to make six 9-inch circles
24
You will need 5 for this recipe
25
(Freeze others for later use
26
) Put a cake circle in bottom of a 9-inch springform pan
27
Top the cake layer with 1 1/4 cups of zabaglione
28
Continue layering cake and zabaglione in this manner, ending with a layer of cake
29
Refrigerate the cake for 1 to 2 hours to allow to set
30
Unmold the cake by running a hot dry knife around the edge of the pan and then releasing the latch on the springform
31
Put the heavy cream and the sugar in the bowl of an electric mixer
32
With the whisk attachment, whip on high speed until soft peaks form
33
Frost the sides and top of the cake
34
Decorate the top with chocolate shavings and sides with crushed amaretto cookies