Torta degli Addobbi - Italian Festive Cake

Ingredients

• For the sponge cake: For the sponge cake:
• 4 large eggs 4 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 baking powder 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• For the pastry cream: For the pastry cream:
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 4 large egg yolks 4 large egg yolks
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 40g (1/4 cup) cornstarch 40g (1/4 cup) cornstarch
• Zest of 1 lemon Zest of 1 lemon
• For the decoration: For the decoration:
• Fresh fruits (strawberries, kiwis, blueberries, etc.) Fresh fruits (strawberries, kiwis, blueberries, etc.)
• 100g (1/4 cup) apricot jam 100g (1/4 cup) apricot jam
• 1 tablespoon water 1 tablespoon water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 52g, 32g
• Protein: 8g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   Sift the flour, baking powder, and salt into the egg mixture. Gently fold until well combined.
4. 4.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. 5.
   Remove the cake from the oven and let it cool completely on a wire rack.
6. 6.
   In a saucepan, heat the milk over medium heat until steaming but not boiling.
7. 7.
   In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and lemon zest until well combined.
8. 8.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
9. 9.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
10. 10.
    Remove the pastry cream from the heat and let it cool completely, stirring occasionally to prevent a skin from forming.
11. 11.
    Once the cake and pastry cream are cooled, carefully slice the cake horizontally into two equal layers.
12. 12.
    Spread a generous amount of pastry cream on the bottom layer and place the second layer on top.
13. 13.
    In a small saucepan, heat the apricot jam and water over low heat until melted and smooth.
14. 14.
    Brush the top of the cake with the apricot glaze.
15. 15.
    Decorate the cake with an assortment of fresh fruits, arranging them in a visually appealing pattern.
16. 16.
    Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Eggs — Ensure that the eggs are at room temperature before using them in the recipe to achieve better volume when beating.
• Lemon zest — Use organic lemons and wash them thoroughly before zesting to avoid any unwanted chemicals.

Tips & Tricks

• For an extra touch of elegance, dust the top of the cake with powdered sugar before adding the fruits.
• Experiment with different combinations of fruits based on seasonal availability.
• If apricot jam is not available, you can substitute it with a similar fruit jam, such as peach or raspberry.
• To save time, you can prepare the sponge cake and pastry cream a day in advance and assemble the cake on the day of serving.
• Serve the Torta degli Addobbi chilled for a refreshing experience.

Serving advice

Slice the Torta degli Addobbi into generous portions and serve it on dessert plates. Accompany each slice with a dollop of whipped cream or a scoop of vanilla gelato for an indulgent treat.

Presentation advice

When presenting the Torta degli Addobbi, ensure that the fruits are arranged in an aesthetically pleasing manner, creating a colorful and inviting display. Consider garnishing the cake with fresh mint leaves for an added touch of freshness.