La Pizza Dolce – Recipe by Maria Della Loggia
INGREDIENTS
For the sponge cake
– 10 eggs
– 300 g sugar
– 300 g our
– 1 1⁄2 tsp. baking powder
– 1 tsp. vanilla
for the custard
– 8 egg yolks
– 1⁄2 cup sugar
– 1⁄2 cup milk
– 1 cinnamon stick
– 1⁄2 cup our
– zest of 1 lemon
– 150 g bitter cocoa
for the syrup
– alchermes liqueur
– coffee
for the icing
– 150 g dark chocolate
– 30 g butter
PREPARATION
custard
Mix egg yolks and sugar in bowl. Add flour and milk. Put in small saucepan and cook on low heat until thickened.
Divide the cream into two different bowls. Add the cocoa to one and mix.
sponge cake
Separate eggs. Mix egg yolks and sugar. Whip the egg whites until stiff. Fold egg whites into yolks and sugar. Add flour, vanilla, and baking powder and mix well. Bake in preheated oven at 160°C (325°F) for about 40 minutes. Let cool.
Cut sponge cake into two layers. Soak one in the Alchermes liqueur and cover with the white custard. Soak the other in coffee and cover with the cocoa custard. Stack the layers.
Make icing by melting butter and chocolate together in a double boiler. Drizzle over top.
Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.