This recipe is inspired by Giuseppe’s Italian Bakes. This stunning celebration cake has layers of light sponge soaked in amaretto syrup and sandwiched with custard cream and more fresh cream on top.
Ingredients
For the Cake
6 eggs
200g caster
2 tsp vanilla bean paste
zest of 1 lemon
100g pasta flour
100g cornflour
For the Cream Filling
700ml whole milk
1 tsp vanilla bean paste
2 tbsp instant coffee
splash of coffee liqueur
3 egg yolks
150g caster sugar
70g cornflour
For the Amaretto Syrup
100g caster sugar
300ml water
40ml amaretto liqueur
For the Fresh Cream Topping
800ml double cream
130g icing sugar
2 tsp vanilla bean paste
Method
– Preheat the oven to 180°C / 160°C with a fan.
– Add the eggs, sugar, vanilla bean paste, and lemon zest to an electric mixer. Whisk thoroughly for 8-10 minutes until the mixture is fluffy.
– Fold in the flour and cornflour gently so that you do not remove any air.
– Grease and line a 10″ cake tin. Transfer the cake mixture to the cake tin. Bake in the oven for 35-40 minutes until golden.
– Once baked, place the cake on a cooling rack for 20 minutes. Then, remove the cake from the tin and let it cool completely.
– To prepare the cream filling, add the milk, vanilla bean paste, instant coffee, and coffee liqueur to a pan, and bring to a boil.
– In a large bowl, add the egg yolks, sugar, and cornflour. Whisk thoroughly.
– Slowly add the coffee and milk mixture to the egg mixture whilst you whisk thoroughly.
– Pour this mixture back into the pan, and cook for 3 minutes to thicken it. Stir continuously.
– Transfer the coffee cream, through a sieve, into a large bowl. Cover in clingfilm – make sure that the clingfilm is sitting on top of the custard. Place it in the fridge to cool completely.
– Prepare the amaretto syrup by mixing the sugar, water, and amaretto liqueur in a pan, and cook until the sugar has dissolved.
– Slice the cake into 3 thin layers. Thoroughly brush each layer with the amaretto syrup.
– Spread half the coffee cream onto the base layer. Place the next layer on top and spread the rest of the coffee cream on top.
– Place the final cake layer on top.
– Prepare the fresh cream topping by mixing the double cream, icing sugar, and vanilla bean paste in a large bowl.
– Spread the fresh cream topping evenly around the whole cake. Place the rest of the cream in a piping bag with a star nozzle and use this to decorate the cake.
Enjoy with friends and family!