Little Corner Restaurant Cake - Dolce Del Cantoncino
Submitted by corey
Italian layered sponge cake with rum, custard cream filling, coffee zabaglione buttercream, walnuts, and chocolate-dipped almonds. An elegant multi-component dessert.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minDolce del Cantoncino is a layered Italian cake that brings together three handmade components: a light sponge cake, a silky custard cream, and a coffee zabaglione buttercream. Each element is made from scratch, and the result is a layered showpiece worth the effort.
The sponge cake gets its volume from eggs beaten over warm water until tripled in size. Flour gets sifted in gently so the batter stays airy. This cake can be baked a day or two ahead, which actually makes it easier to slice into clean layers. Rum soaks into the cut surfaces and adds a boozy warmth that runs through every bite.
Custard cream fills the center, and the coffee zabaglione gets beaten into softened butter to create a rich, mousse-like frosting that coats the entire cake. Chopped walnuts pressed onto the sides and chocolate-dipped almonds on top give it a polished, bakery finish.
Chef Tips
- Beat the sponge cake batter for the full 10-12 minutes over warm water. Underbeating means less volume and a dense cake.
- Cool the zabaglione completely over ice water before adding to butter. Warm zabaglione will melt the butter and the frosting won’t hold.
- Don’t let the custard cream boil. It curdles if it gets too hot. Keep whisking over medium heat until it thickens.
- Let the assembled cake sit at room temperature for 30 minutes before serving so the buttercream softens slightly.
Variations
- Replace coffee in the zabaglione with Marsala wine for a traditional Italian zabaglione flavor.
- Use hazelnuts instead of walnuts on the sides for a Piedmontese touch.
- Skip the rum and brush with espresso syrup for an alcohol-free version.
Ingredients
Directions
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 350℉ (180℃) (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.
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