Tuscan Cream Cake
2 recipes Sponge Cake (see below)
1 recipe Zabaglione (see below)
1 1/2 cups heavy whipping cream
1/4 cup sugar
1 cup chocolate shavings
3/4 cup crushed amaretti or biscotti
Against a short end of the cake, cut a 9-inch circle out of the sponge cake. With the remaining sponge cake, cut a half of a 9-inch circle. Repeat with the second sheet of sponge cake. Cut each circle and each half circle in half horizontally, so you will have a total of 4 circles and 4 half circles. (You will need all the circles and 2 of the half circles, so freeze the extra half circles and any scrap pieces for making trifles.)
Put a cake layer in the bottom of a 9-inch springform pan. Top with a generous 3/4 cup of the zabaglione. Top with a second cake layer, and then with another generous 3/4 cup of the zabaglione. For the third cake layer, fit two half circles side by side on the zabaglione. Repeat with more zabaglione and end with the fourth full cake circle. You will have 5 cake layers and 4 zabaglione layers. Refrigerate until cold, about 2 hours.
In a bowl, combine the cream and sugar and whisk until soft peaks form. Cover and refrigerate until serving.
Run a knife around the inside edge of the pan, and then remove the pan sides and set the cake on a platter. Frost the sides and top of the cake with the whipped cream. Decorate the top with the chocolate shavings and the sides with the crushed amaretti. Cut into wedges to serve.
The cake may be made a day in advance, but frost the cake and decorate with the chocolate shavings and cookie crumbs the day you serve it. Keep refrigerated until serving.
Makes one 11 1/2-by-17 1/2-inch cake
1 1/4 cups flour
2 1/2 teaspoons baking powder
Pinch of kosher salt
5 large eggs, separated
1 1/4 cups sugar
5 tablespoons boiling water
1 teaspoon vanilla extract
Preheat the oven to 350 °
Grease and then line the bottom of an 11 1/2-by-17 1/2-inch baking pan with 1-inch sides with parchment paper.
Sift together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer with the whisk attachment whip the egg yolks and sugar on high speed until thick and pale yellow, about 2 minutes. Reduce to medium low speed, add the boiling water and vanilla extract and mix until combined, scrapping the sides of the bowl as necessary. Increase to high speed and again whip until thick, about 2 minutes. Reduce the speed to low and stir in the dry ingredients.
In a clean bowl of an electric mixer using the whisk attachment whip the egg whites on high speed until soft peaks form. They should be smooth and not clumpy. Fold half of the whipped whites into the batter and then fold in the remaining whites. Spread the batter evenly into the prepared pan.
Bake until golden brown and springs back when lightly touched, about 15 minutes. Cool before cutting.
Makes about 4 cups
8 large egg yolks
1/2 cup granulated sugar
Small pinch of kosher salt
1/2 cup Marsala
¼ cup sherry
1 1/2 cups heavy whipping cream
Prepare an ice bath. In a stainless-steel bowl, whisk together the egg yolks, sugar, and salt until blended. Whisk in the marsala and sherry..
Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until thick like mayonnaise, 3 to 4 minutes.
Remove the bowl from the pot and place it in the ice bath. Let cool to room temperature, whisking occasionally.
Put the cream in the bowl of a stand mixer fitted with the whip attachment and whip on medium-high speed until soft peaks form. Using a spatula, fold the cream into the cooled sabayon just until combined.
Cover and refrigerate until serving.
The sabayon may be made a day ahead and kept refrigerated.