Soft sponge cake interspersed with generous layers of cream, we present the sacripantina cake a typical Ligurian dessert
Ingredients FOR THE SPONGE CAKE
- 180 g eggs
- 150 g sugar
- 100 g 00 flour
- 100 g potato starch
- 100 g egg yolks
- 40 g maraschino liqueur
- 20 g apricot jelly (or sifted apricot jam)
- 1 vanilla pod
- 1 untreated lemon
- powdered sugar
Ingredients FOR THE CUSTARD CREAM
- 200 g milk
- 180 g egg yolks
- 150 g fresh cream
- 120 g sugar
- 18 g flour
- vanilla bean
FOR THE SPONGE CAKE
Mounted the eggs in a planetary mixer at high speed with the sugar, the seeds of the vanilla pod and the grated lemon zest for about 15 minutes, until the mixture is frothy, with bubbles on the surface.
United the egg yolks, incorporating them one at a time and continuing to whip at low speed. Finally, mix the sifted flour and starch using a spatula or spoon, so as not to dismantle the dough.
Pour it in a pan (ø 20 cm) and bake in a static oven at 180 ° C for about 20 minutes.
FOR THE CUSTARD CREAM
Bring boil the milk with the scraped vanilla and cream.
Beat the egg yolks with the sugar and then add the flour. Remove the milk from the heat, strain it and add the mixture of eggs, sugar and flour, mixing well. Put it back on the heat and cook for another 3 minutes, then transfer the cream to a bowl, cover it with cling film and place it in the refrigerator to cool.
Divide the sponge cake in 3-4 discs, trim them so that they are the same and regular and wet them with the maraschino. Cover each disc with the cream and overlap the previous one. Spread the surface of the latter with the sifted jam, then cover everything with more custard. Finally, garnish the surface and edges of the cake with the scraps of sponge cake, crumble them with your hands and sprinkle with icing sugar.
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