Sacripantina Cake
Sacripantina cake is a layered cake with a classic dome shape; it is made with sponge cake, buttercream, cocoa cream and Marsala wine.

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Sacripantina Cake

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Ingredients

Adjust Servings:
4 Egg
3 Egg yolk
180 g Sugar
100 g Flour
40 g Cornstarch
500 ml Whole milk
60 ml Marsala wine
150 g Butter
40 ml Rum
10 g Unsweetened cocoa
1 Biscuit Preferably Genoese canestrelli
20 ml Marsala wine Again
20 g Brown sugar
as much as needed Icing sugar

Nutritional information

420 x 100 g
Kcal

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Ingredients

Directions

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Sacripantina cake is a layered cake typical of the city of Genoa. With a round shape resembling a dome, it is made with sponge cake filled with buttercream, cocoa cream and Marsala liqueur.

The cake, which encloses inside a single canestrello cookie soaked in liqueur, is then covered with sponge cake crumbs and served dusted with icing sugar. The result is a richly flavored cake not suitable for children, because it is calorific and flavored with liqueurs.

Of ancient origins this very hearty cake was created around 1800. The name comes from a character in Ludovico Ariosto’s Orlando Furioso. King Circasso Sacripante had fallen in love with the beautiful Angelica in whose defense he performs extraordinary feats, without ever succeeding in winning her.

Sacripantina Cake is cake of complex making but it is a mouth-watering pastry product; in fact, it is often eaten on holidays. It is a cake that can be prepared in advance, however, it should be well stored in the refrigerator at 4°C (39°F) and not for more than three days.

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Steps

1
Done

Prepare the sponge cake: Beat 4 eggs with 100 g sugar for a long time until they have doubled in volume and are light and thick. Add 100 g of well-sifted flour and mix with slow movements from the bottom to the top so as not to disassemble.

2
Done

Pour the mixture into a 22- to 24-cm-diameter cake pan and bake in a 160°C (320°F) oven for half an hour. Let the cake cool and keep it aside.

3
Done

Prepare the cream: with whips whip 3 egg whites with 80 g sugar until light, add cornstarch and mix. Heat the milk and before boiling pour it in a trickle over the egg mixture. Set the cream to cook over a gentle heat without stopping stirring until thickened. Remove from heat and allow to cool completely with plastic wrap.

4
Done

Whip the soft butter with 20 ml of rum.

5
Done

Add the custard and mix using the whips. Divide the custard in half and add well-sifted unsweetened cocoa to one of the two parts and mix. Prepare a topping by boiling the remaining rum, 40ml Marsala and brown sugar. Set aside.

6
Done

Take the sponge cake again, remove the top and cut away the edges: you will need them for decoration. Cut the cake horizontally into three layers, one of which is slightly thicker.

7
Done

Wet the latter with the rum mixture and put all the chocolate cream in the center and with a spatula pull it toward the edges so that it has a dome shape.

8
Done

Place the marsala-soaked canestrello in the center and top with a few spoonfuls of white cream.

9
Done

Overlap the second circle of sponge cake, wetting it lightly with your hands give it a dome shape. Spread half of the remaining cream on top again.

10
Done

Top with the last circle of sponge cake. Top the cake with the remaining cream and cover the entire surface with the previously kept pieces of sponge cake that you have finely whipped. Place in the refrigerator to rest at least two hours before serving, sprinkling the surface with icing sugar.

Eatsitaly

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