The best delicious Tuscan Cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tuscan Cream Cake recipe today!
Hello my friends, this Tuscan Cream Cake recipe will not disappoint, I promise! Made with simple ingredients, our Tuscan Cream Cake is amazingly delicious, and addictive, everyone will be asking for more Tuscan Cream Cake.
What Makes This Tuscan Cream Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tuscan Cream Cake.
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ZABAGLIONE
8 lg Egg yolks
1/2 c Sugar
1 pn Salt
3/4 c Marsala
1/4 c Sherry
1 1/2 c Heavy whipping cream, soft
-peaks
-SPONGE CAKE-
2 1/2 c Flour
5 ts Baking powder
1 pn Salt
10 lg Eggs, separated
2 1/2 c Sugar
1/2 c Plus
2 tb Boiling water
2 ts Vanilla extract
TOPPING
1 1/2 c Heavy whipping cream
1/4 c Sugar
1 c Chocolate shavings
3/4 c Crushed amaretto cookies
Zabaglione: Combine egg yolks, sugar and salt in a large stainless steel
bowl. Whisk in the Marsala and Sherry. Fill a large bowl 1/4 full of ice
water set aside. Place 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. Immediately put over bowl of ice water and whisk until cold.
Fold in whipped cream. Refrigerate until ready for use.
Sponge cake: Preheat oven to 350 degrees F. Line the bottom of two 12- x
18-inch jelly roll pans with parchment paper. Sift together flour, baking
powder, and salt. Set aside. Put the 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 sides and bottom of the bowl. Return to high speed and
continue whipping for about 5 minutes, until mixture is thick and ribbony.
Fold the dry ingredients into the sugar egg mixture. Put the egg whites in
a separate bowl of the mixer. With a clean dry whisk attachment, whip the
egg whites on high speed until soft peaks form. Fold half the egg whites
into the batter and then fold in remaining whites. Divide batter between
the two pans and spread out evenly. Bake for 15 minutes, until golden brown
and springs back when lightly touched.
Assembly: Cut the sponge cakes into three 9-inch round circles and then cut
each in half horizontally, to make six 9-inch circles. You will need 5 for
this recipe. (Freeze others for later use.) Put a cake circle in 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. Refrigerate the cake for 1 to 2 hours to allow to set. Unmold 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 sides with crushed amaretto cookies.
NOTES : Recipe courtesy of Emily Luchetti
Yields
1 Servings
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