was at least a month that I was fixing to try to do it. The sacripantina is a sweet Genovese made of layers of sponge cake soaked in liquor, and butter cream flavored with coffee and chocolate. It has a typical dome shape and is proudly displayed in the windows of pastry shops in the center. The cake is not very old: he invented the pastry chef Giovanni Preti in 1875, and his company still produces the (industrial), also in "snack".
I'm not fond of sweets, but this cake is really gorgeous, if you love the genre.
Since the amount of calories, my choice was to reduce the dose, making two small sacripantine. Let's say that one of the two we ended the dinner last night without too much guilt. And the other is ready in the fridge for today
:-) I had some doubts about the recipe of butter cream. frankly, are not yet able to understand whether there are the egg yolks (a kind of eggnog to combine butter cream), or not.
the end (thanks to Fiordisale !) I believe that eggnog is not needed. But the need of good quality butter, as the flavor will feel all right.
my
These doses:
180g sponge cake (prepared by you or purchased in pastry)
90g butter 100g icing sugar for dipping
dry Marsala wine 2 tablespoons rum 1 cup
small coffee 1 teaspoon cocoa powder 2
amararetti
dry sponge obtained from the same 8 discs (I made a little smaller than 6 2 and older, the base of the cake), removing the board, you have to keep aside. Whip butter with 80g sugar. Add the rum and divide in half the cream. We add one half cup of coffee, a little at a time, mixing well. In the other cocoa. Coat the molds with plastic wrap. Put the first disk of cake, sprinkle with marsala. Top with the coffee cream. Then put the second disc, wet and cover with the cocoa cream. Proceed as follows to run out by pressing gently to floppy disks soaked with precedenti.Completate on the last drive (the largest one, in my case) Wet, press, and close the foil over the cake and put in refrigerator for three hours. Will eventually have to forward a couple of tablespoons of cream to coffee, to complete the cake. Meanwhile
well crumbled macaroons and sponge cake rimansto (ideally in the mortar) and add the remaining 20g sugar. Spend three hours to pull out of the fridge and sacripantina rovesciatela on a plate. Spread remaining cream on top and covered it all with the crumbs. Keep in refrigerator until ready to serve!
ps: the dome shape I came, I'd need a special mold .... Next time I'll try a bowl. At the bottom was the first attempt, and I am quite satisfied!
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