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SideChef
Recipes
Layered Sponge Cake
Recipe

17 INGREDIENTS • 16 STEPS • 2HRS 5MINS

Layered Sponge Cake

4.7
3 ratings
Layered sponge cake recipe known as Pizza Dolce from the region of Abruzzo. Originating back to 1923, this layered sponge cake has evolved over time to become one of the most sought after organic sponge cake desserts in Italy. This layered sponge cake is a sweet mix of sponge layered with almonds, vanilla and chocolate custard topped with coffee icing and super moist thanks to the mix of liquors on every layer. It’s a flavour bomb and should be enjoyed responsibly.
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Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
Layered sponge cake recipe known as Pizza Dolce from the region of Abruzzo. Originating back to 1923, this layered sponge cake has evolved over time to become one of the most sought after organic sponge cake desserts in Italy. This layered sponge cake is a sweet mix of sponge layered with almonds, vanilla and chocolate custard topped with coffee icing and super moist thanks to the mix of liquors on every layer. It’s a flavour bomb and should be enjoyed responsibly.
2HRS 5MINS
Total Time
$9.62
Cost Per Serving
Ingredients
Servings
4
US / Metric
Alchermes
to taste
Alchermes
Rum
to taste
Anise Syrup
to taste
Anise Syrup
Egg
8
Eggs, separated
yolks only
Lemon
1/2
Lemon, zested, juiced
plus juice as needed
Cinnamon Stick
1
Cinnamon Stick
Vanilla Bean Pod
2
Vanilla Bean Pods
Espresso
2 cups
Espresso, freshly brewed
Toasted Hazelnuts
to taste
Toasted Hazelnuts
Almonds
1 2/3 cups
Almonds, peeled
Frangelico
to taste
Frangelico
or Amaretto
Milk
4 cups
Nutrition Per Serving
VIEW ALL
Calories
3427
Fat
223.7 g
Protein
33.9 g
Carbs
328.3 g
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Layered Sponge Cake
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Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
Cooking InstructionsHide images
step 1
Preheat your oven to 300 degrees F (150 degrees C).
step 2
Mix Farmhouse Eggs® Large Brown Eggs (5) with Caster Sugar (3/4 cup) using a kitchen aid or electric mixer. Sift in All-Purpose Flour (1 2/3 cups) and fold through using a whisk.
step 3
Cover a large cake pan with butter and flour to prevent the cake from sticking to it once it is baking in the oven. Pour the sponge cake mix into the pan and place this in the oven for around. 2 hours.
step 4
To make the custard filling, Place Caster Sugar (2 cups) into a mixing bowl and add All-Purpose Flour (3/4 cup). Mix using your hands to get rid of any lumps.
step 5
Transfer this into a saucepan and add Milk (4 cups) and Eggs (8). Mix this together really well using a whisk.
step 6
Add to the pot, a rind off the Lemon (1/2) then the Cinnamon Stick (1) and Vanilla Bean (1 N/A). Mix gently, then put your saucepan on the stove at a medium heat and mix continuously using a wooden spoon. It should take between 5-10 minutes to become thick and creamy.
step 7
Remove half of the cream from the saucepan and transfer it into a bowl to cool and set.
step 8
Add Dark Chocolate (1/2 cup) and mix well. Continue to mix until the cream has changed in colour and then remove it from the stove to cool and set also.
step 9
To make the almond mix, combine the Almonds (1 2/3 cups), Caster Sugar (1 1/3 cups), Vanilla Bean Pods (2), Lemon Juice, and Frangelico (to taste).
step 10
To make the mocha icing: Mix Organic Butter (4 cups) with Caster Sugar (1/2 cup) and combine using an electric mixer or a kitchen aid. Add Espresso (2 cups) and continue to mix through. Continue to mix until you are happy with the consistency.
step 11
Once the sponge has cooked and cooled, use a large, flat knife to cut the cake into 4 even layers. Starting with the bottom layer, wet the top of the moist sponge cake with Alchermes (to taste), Rum (to taste), and Anise Syrup (to taste). This will help to keep the Pizza Dolce moist.
step 12
Spread a generous amount of thick almond mix on top of this layer, making sure to cover all of the base and its edges.
step 13
Then, place the next layer of sponge on top of the Pizza Dolce and wet it again, repeating step 2. Add a generous amount of chocolate pastry cream to the centre of this layer, and then spread it thickly and evenly over the top.
step 14
Add the third layer of moist sponge cake to the top and repeat step 3 once again. Then spread the vanilla custard on top – again be as generous as you like!
step 15
Add the final layer of sponge on top, and before wetting it through, break a strip of baking paper that you can then wrap around the edge of your cake. This will help the ingredients to stay inside the cake and also infuse all of the flavours together.
step 16
Using a flat spatula, scoop up a generous amount of Mocha icing and lather it on top of your Pizza Dolce layered cake. You should use a back and forth motion with your hand to spread the mocha icing evenly over the top. Sprinkle a liberal amount of crushed Toasted Hazelnuts (to taste) over the top of the icing and leave the cake to rest. Serve and enjoy!
Tags
Shellfish-Free
Kid-Friendly
Vegetarian
Italian
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