Hello everyone! As you can see my obsession with Linda Lomelino is real! Here you have another amazing cake and this time I couldn’t contain myself from the excitment when I laid the last layer of cake, stepped back and admired my creation in all it’s beauty. Let me tell you that this cake is majestic. You have four layers of a soft vanilla cake, a great coffee and marsala syrup and the best zabaglione cream that you have ever tasted!
It was probably one of the most challenging cakes I’ve ever done by myself but it was definetly worth it. My roommates loved it and I’m sure you’re all going to love it too. Probably the haredest part is the zabaglione cream. You have to be really carefull during the process otherwise you’ll end up having scrambled eggs instead of a delicious soft cream. Also, for this cake, the cooling process is very important. Wait until the cake is completely cool before cutting the layers otherwise the cake will start falling apart.
For the vanilla cake:
For the coffee syrup:
For the zabaglione cream
Preheat oven to 175°C (350 F). Butter and flour two cake pans.
Whisk eggs and sugar until white and fluffy. Heat the milk and butter in a sauce pan until the butter has melted. Gradually add the milk mixture to the batter. Mix the flour and baking powder in another bowl and then add it to the batter. Pour the batter in one of the prepared pans. Repeat the process for the second mixture and then pour it in the second pan.
Put the pans on the lower rack in the oven and bake for about 45-50 minutes or until a toothpick comes out clean.
Let pans cool on a rack for 15 minutes. Invert the cake onto parchment paper. Let cool for a while and then cut both cakes in the middle.
Make approximately 100 ml of strong coffee or espresso.
Mix the coffee with the marsala and sugar in a saucepan. Let boil for about 4-5 minutes. Pour into a bowl and let cool completely.
Beat the egg yolks and sugar until light and fluffy, it will take about 5 minutes. Put the bowl over simmering water and add marsala wine.
Mix constantly until the mixture starts to thicken (this can take a while, about 10 minutes). Be careful so you don’t make scrambled eggs! Remove from heat and let cool. Strain the mixture to get rid of cooked egg bits. Put in the fridge until completely cold.
Mash the mascarpone cheese in a separate bowl until soft and creamy (do not whip, that will ruin the texture) In another bowl, whip the cream and 2 tbsp sugar until soft peaks form. Mix the mascarpone and whipped cream together (by hand, but don’t overwork it). Add the cold zabaglione. Put the bowl in the fridge for 1-2 hours.
To assemble the cake
Spoon a few tablespoons of coffee syrup on each cake layer (on the cut side) until the cake feels soft and spongy.
Put the first layer on a cake stand and spread zabaglione cream on it.
Powder cocoa on top.
Repeat steps 2 & 3 until all layers are used.
Garnish with grated chocolate. Let the cake stand in the fridge for a while to make it more stable.
I hope you guys enjoyed the recipe! Let me know if you make it! I’d love to see some pictures!