Name: Sacripantina Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 1
Cuisine: Italian,Ligurian
Ingredients: Egg: 4; Egg yolk: 3; Sugar: 180 g; Flour: 100 g; Cornstarch: 40 g; Whole milk: 500 ml; Marsala wine: 60 ml; Butter: 150 g; Rum: 40 ml; Unsweetened cocoa: 10 g; Biscuit: 1; Marsala wine: 20 ml; Brown sugar: 20 g; Icing sugar: as much as needed

Cuisine:

Ingredients

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

Directions

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.

Now on to the recipe, remember to comment if you liked it! Your comments give us motivation to keep this blog going!

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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.