Pizza Dolce – Recipe by RED Academy
INGREDIENTS
Sponge Cake
– 250 g whole eggs (about 4 eggs)
– 110 g sugar
– 3 g lemon zest
– 1 g salt
– 150 g flour 150-160 W
– 20 g potato starch
Custard
– 400 g fresh whole milk
– 100 g cream
– 150 g egg yolks (7-8 yolks)
– 150 g sugar
– 20 g cornstarch
– 20 g rice starch
– 2 tsp. vanilla
– lemon zest
– orange zest
Chocolate custard
– 380 g fresh whole milk
– 125 g cream
– 125 g egg yolks (5-6 egg yolks)
– 150 g sugar
– 20 g cornstarch
– 20 g rice starch
– 150 g dark chocolate (70% cacao)
– 20 g butter
– lemon zest
– 2 tsp. vanilla
Syrup
– espresso coffee
– Alchermes liqueur
PREPARATION
Sponge cake
Preheat oven to 160°C (320°F).
Mix eggs, sugar, lemon zest and salt in saucepan and heat to 45-50°C (115- 120°F) stirring gently. Put mixture in a planetary mixer with wire whip and beat until light and fluffy. Sift flour and potato starch. Fold flour mixture gently into egg mixture with wooden spoon. Grease and flour a 24 cm (9 inch) round cake pan. Carefully pour batter into pan and gently level with spatula if necessary. Bake on lowest rack of oven for 40-50 minutes. When cool, slice horizontally into three disks.
Custard
Combine milk, cream, vanilla, lemon zest, and orange zest in saucepan and heat, stirring constantly, to 90°C (194°F). Mix egg yolks, sugar, cornstarch, and rice starch. Strain the milk mixture into the egg yolk mixture and heat, stirring gently, to 90°C (194°F) until mixture thickens.
Chocolate custard
Chop chocolate and set aside. Mix milk, cream, lemon zest, and vanilla in a saucepan and heat to 82°C (180°F) stirring constantly. Mix egg yolks and sugar. Add cornstarch and rice starch. Strain milk over egg yolk mixture. Mix and heat slowly to 85°C (185°F) stirring gently. Add chocolate and butter.
Assembly
Place first disk of sponge cake on plate and douse with syrup. Cover disk with custard (if you plan to glaze the cake, use all the custard, if not use half the custard). Position second disk, douse with syrup and cover with chocolate custard. Position third disk, douse with syrup. At this point you can either glaze the cake or spread on the rest of the custard.
Decorate as you please.