Tuscan Cream Cake

Tuscan Cream Cake

Serves 10

1 recipe Zabaglione [single recipe below]
2 recipes Sponge Cake [single recipe below]
1 1/2 cups heavy whipping cream
1/4 cup sugar
1 cup chocolate shavings
3/4 cup crushed amaretti cookies
A 9-inch springform pan

[I only have a 10-inch springform pan so I cut the sponge cake into 10-inch circles instead of 9-inch circles as described below. I made 1 1/4 recipes zabaglione to make sure that there was enough filling between the layers given the larger diameter.]

To assemble the cake:

Cut the sponge cakes into three 9-inch circles and then cut each
circle in half horizontally, to make six 9-inch circles. You will
need only 5 layers for this cake. (Freeze the extra cake pieces to
use in trifles.)

Put a cake circle in the bottom of a 9-inch springform pan. Top
the cake layer with 1 1/4 cups of zabaglione. Continue layering
cake and zabaglione in this manner, ending with a layer of cake.

You will have 5 layers of cake and 4 layers of zabaglione.

Refrigerate the cake for 1 to 2 hours to allow it to set.

Unmomld the cake by running a hot dry knife around the edge of the
pan and then releasing the latch on the springform.
Put the heavy cream and the sugar in the bowl of an electric mixer.
With the whisk attachment, whip on high speed until soft peaks
form. Frost the sides and top of the cake. Decorate the top with
chocolate shavings and the sides with the crushed amaretti.

Zabaglione

8 large egg yolks
1/2 cup sugar
Pinch salt
3/4 cup marsala wine
1/4 cup sherry
1 1/2 cups heavy whipping cream

Combine the egg yolks, sugar, and salt in a large stainless steel
bowl. Whisk in the marsala and the sherry.

Fill a large bowl one quarter full of ice water and set aside.
Place the 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. [Don’t fool around here. If you don’t stand
there at the stove and whisk vigorously until it is cooked this
will not come out.] The sabayon should mound slightly when dropped
from the whisk. Immediately put the bowl over the ice bath and
whisk until cold.

Pour the cream into the bowl of an electric mixer. With the whisk
attachment, whip on high speed until soft peaks form. Fold the
cream into the sabayon. Refrigerate until ready to use.

Sponge Cake

1 1/4 cups flour
2 1/2 teaspoons baking powder
Pinch salt
5 large eggs, separated
1 1/4 cups sugar
5 tablespoons boiling water
1 teaspoon vanilla extract
An 11 1/2- by 17 1/2-inch jelly roll pan, or a sheet pan with 1-inch sides

Preheat the oven to 350 degrees F.

Line the bottom of a jelly roll pan with parchment paper.
Sift together the flour, baking powder, and salt. Set aside.
Put the egg yolks and sugar in the bowl of an electric mixer.
Using the whisk attachment, whip on high speed until thick and pale
yellow. Reduce to medium speed and slowly add the water and the
vanilla. Scrape the sides and bottom of the bowl. Return to high
speed and continue whipping for about 5 minutes, until mixture is
again thick and ribbony.

Fold the dry ingredients into the egg-sugar mixture.
Put the egg whites in a separate bowl of an electric mixer. With
the clean whisk attachment, whip on high speed until soft peaks
form. Fold half of the whipped whites into the batter and then
fold in the remaining whites. Spread the batter evenly into the
pan.

Bake the cake for about 15 minutes, until it is golden brown and
springs back when lightly touched.

Source: Stars Desserts by Emily Luchetti