Sacripantina - A Delicate Italian Layered Cake

Ingredients

• For the sponge cake: For the sponge cake:
• 6 large eggs 6 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• For the rum syrup: For the rum syrup:
• 120ml (1/2 cup) water 120ml (1/2 cup) water
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 60ml (1/4 cup) rum 60ml (1/4 cup) rum
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the zabaglione cream filling: For the zabaglione cream filling:
• 6 large egg yolks 6 large egg yolks
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 60ml (1/4 cup) Marsala wine 60ml (1/4 cup) Marsala wine
• 250ml (1 cup) heavy cream, chilled 250ml (1 cup) heavy cream, chilled
• For the whipped cream: For the whipped cream:
• 250ml (1 cup) heavy cream, chilled 250ml (1 cup) heavy cream, chilled
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the topping: For the topping:
• Cocoa powder, for dusting Cocoa powder, for dusting
• Chocolate curls, for garnish Chocolate curls, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 26g, 15g
• Carbohydrates (total, sugars): 40g, 28g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy. Add the vanilla extract and salt, and mix until well combined.
3. 3.
   Gradually fold in the flour, being careful not to overmix. Pour the batter into the prepared cake pan.
4. 4.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely.
5. 5.
   In the meantime, prepare the rum syrup. In a small saucepan, combine the water and sugar. Bring to a boil, stirring until the sugar dissolves. Remove from heat and stir in the rum and vanilla extract. Set aside to cool.
6. 6.
   For the zabaglione cream filling, whisk the egg yolks, sugar, and Marsala wine together in a heatproof bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk constantly until the mixture thickens and reaches a custard-like consistency. Remove from heat and let it cool completely.
7. 7.
   In a separate mixing bowl, whip the chilled heavy cream until soft peaks form. Gently fold the whipped cream into the cooled zabaglione cream.
8. 8.
   To assemble the cake, slice the cooled sponge cake horizontally into three equal layers. Place one layer on a serving plate and brush it generously with the rum syrup. Spread a layer of the zabaglione cream filling over the soaked cake. Repeat with the remaining layers.
9. 9.
   For the whipped cream topping, whip the chilled heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream over the top and sides of the cake.
10. 10.
    Dust the cake with cocoa powder and garnish with chocolate curls. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
11. 11.
    Serve chilled and enjoy this heavenly Italian delicacy!

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe to achieve better volume when beating.
• Marsala wine — If you prefer a non-alcoholic version, you can substitute the Marsala wine with grape juice or apple juice for a similar flavor profile.
• Heavy cream — Ensure that the heavy cream is well chilled before whipping to achieve the desired consistency.

Tips & Tricks

• To make chocolate curls for garnishing, use a vegetable peeler to scrape along the edge of a chocolate bar.
• For a more pronounced rum flavor, you can increase the amount of rum in the syrup.
• Ensure the cake is completely cooled before slicing and assembling to prevent it from crumbling.
• For a lighter version, you can use a combination of whipped cream and mascarpone cheese in the filling.
• To achieve neat layers, use a cake leveler or a long serrated knife to slice the cake evenly.

Serving advice

Serve the Sacripantina cake chilled to fully appreciate its delicate flavors and textures. It pairs wonderfully with a cup of freshly brewed coffee or a glass of sweet dessert wine.

Presentation advice

When presenting the Sacripantina cake, dust the top with a generous amount of cocoa powder and arrange the chocolate curls in an elegant pattern. Place the cake on a decorative cake stand or serving platter to showcase its beauty.