Torta sacripantina
One of the most surprising and delicious creations of the Italian confectionery scene. The sacripantina, the dome cake, invented by Giovanni Preti in 1851 is an icon of the Genoese pastry, a symbol of excellence and creativity.
A dessert born, perhaps by chance, from the great inspiration of the Genoese Preti who put together the right ingredients creating a cake that could surprise and delight the palate of its customers. The name of the cake is inspired by Sacripante, hero of Ludovico Ariosto's Orlando furioso , embodying the generosity and strength.
Taste the sacripantina is a unique experience that makes you forget everything else: if you have not tried it yet, then do not hesitate, Genoa awaits you with a piece of paradise in your mouth.
Proceeding
After preparing the sponge cake, prepare the cream starting to beat the yolks yourself. Add sugar, then flour, then Marsala. Mix well, heat the milk on the stove and add to this mixture. Mix in a water bath with the mixer for at least 5 minutes. When the mixture is cooled add the butter slowly, stir again with the mixer. Add cocoa to part of the cream. Cut a disk of sponge cake of about 1 cm, wet it with marsala, arrange the cocoa cream creating a dome of cream in the center, on the dome add a basket, wet it with marsala, cover the basket with a bit of white cream. Cover with a thin "retina" of sponge cake and cover the cake with the white cream. Cover the cake with the remaining crumbled sponge cake.
Ingredients:
- ½ litre of fresh whole milk
- 250 g butter
- 10 egg yolks
- 1 glass and a half of sugar
- 1 glass of flour
- 1 glass of Marsala
- half a glass of rum
- 2 tablespoons Dutch bitter cocoa
- 1 pan of Spain
*in bold type allergen ingredients