Little Corner Restaurant Cake – Dolce Del Cantoncino Recipe

-SPONGE CAKE-
1/4 c Butter 1/2 ts Vanilla extract
6 Eggs, room temperature 1 c All-purpose flour
1/2 c Sugar

CUSTARD CREAM
3 c Milk 1/2 ts Vanilla extract
8 Egg yolks, room temperature 3/4 c All-purpose flour
1 c Sugar

-COFFEE ZABAGLIONE-
5 Egg yolks, room temperature 1/4 c Espresso coffe, room temp.
1 c Sugar

A rich, luscious dessert from the famous Il Cantoncino Restaurante in
Bologona.

Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee Zabaglione.
Cream butter in a large bowl until pale and fluffy. Gradually add cooled
zabaglione to butter, beating vigorously after each addition. Refrigerate
mixture 2 to 3 minutes to stiffen slightly. Whip cream and refrigerate.
Preheat oven to 200F (95C). Put chocolate into a small ovenproof bowl and
place in oven until chocolate has melted, 4 to 5 minutes. Cut cake into 2
layers. Sprinkle rum over 2 cut surfaces of cake. Spread 1 layer with
Custard Cream. Top with second layer. Spread zabaglione mixture evenly
over top of cake. Hold cake in 1 hand and spread zabaglione mixture around
sides of cake. Gently press walnuts onto sides of cake. Put whipped cream
into a pastry bag fitted with a medium star tube. Pipe a cream border
around edge of cake. Decorate center of cake with 9 cream rosettes. Dip
almonds into melted chocolate and place on top of rosettes. Refrigerate
cake until serving. Cake can be prepared up to 24 hours ahead. Let cake
stand 30 minutes at room temperature before serving. Makes 8 to 10
servings.

SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch cake
pan with a removable bottom; shake off excess flour. Melt butter in a small
saucepan; cool slightly. Put eggs, sugar and vanilla in a large bowl. Set
bowl in a larger one containing hot water or use a double boiler off the
heat. Beat at high speed 10 to 12 minutes or until mixture is pale and
thick and has tripled in volume. Sift flour over batter in several
batches, gently folding in with a spatula after each addition. Gradually
add cooled butter, folding gently until well blended. Pour batter into
prepared pan. Cook 20 to 25 minutes or until a wooden pick inserted in
center of cake comes out dry. Cool cake in pan 20 to 30 minutes, then
transfer to a rack. Cake can be prepared 1 or 2 days ahead, covered with
plastic wrap and stored at room temperature.

CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put egg
yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes until
mixture is pale and thick. Gradually beat in flour. Very slowly stir half
the hot milk into yolk mixture. Pour mixture into pan containing remaining
hot milk. Whisk over medium heat 2 to 3 minutes or until custard has a
medium-thick consistency. Do not let mixture boil. Place custard in bowl.
Cover and refrigerate.

COFFEE ZABAGLIONE: In a large bowl or the top part of a double boiler, beat
egg yolk and sugar until pale and thick. Set bowl or top part of double
boiler over simmering water; do not let water boil. Gradually add coffee,
beating constantly. Continue beating until zabaglione has doubled in volume
and is soft and fluffy, 4 to 6 minutes. Remove from heat and set pan or
bowl over a bowl full of ice water. Stir with a whisk until mixture has
cooled.