Cake with zabaione cream

Cake with zabaione cream

Ciambella con crema allo zabaione

By
From
The Italian Baker
Serves
10-12

I came up with this recipe while leafing through an old culinary book I found in an antiques market. The recipe talked about an Italian cake made in the Lombardy region but did not give its name. The text of the recipe was not clear and time had faded the type, so the method was very hard to understand. But, curious for all things old and antique, I decided to give it a try. Here is my version, using clarified butter because it gives a fluffier texture and is rich in vitamins A, D and E. The addition of the Italian classic zabaione, a dense cream made with egg yolks and Marsala, creates a match made in heaven. This cake is absolutely perfect as a teatime treat or an after-dinner sin!

Ingredients

Quantity Ingredient
little softened butter, for greasing
300g plain flour, plus extra for dusting
pinch salt
1 tablespoon baking powder
130g clarified butter or ghee, melted
350g caster sugar
4 eggs, separated
1 teaspoon vanilla paste or extract
1 tablespoon maraschino cherry liqueur
1 1/4 teaspoons cream of tartar
150ml water, at room temperature

For the zabaione cream

Quantity Ingredient
8 egg yolks
160g caster sugar
100ml marsala

Method

  1. Preheat the oven to 180°C. Butter a 23-cm ring mould and dust with flour.
  2. Sift the flour, salt and baking powder together and set aside. In the bowl of a stand mixer, or in a mixing bowl and using hand-held electric beaters, beat the melted clarified butter and sugar together until creamy. Add the egg yolks and continue beating, then add the vanilla and Maraschino.
  3. In a separate bowl, whisk the egg whites until frothy. Add the cream of tartar and whisk until stiff peaks form. Gently fold the egg whites into the egg and butter mixture, until fully combined. Finally, fold in the sifted flour mixture in two additions. Pour the mixture into the ring mould, gently level the surface using a spatula and bake in the oven for about 35 minutes, until a skewer inserted in the middle comes out clean. Leave to cool completely before unmoulding.
  4. To make the zabaione cream, put the egg yolks and sugar into a heatproof bowl. Using electric hand-held beaters or whisks, whisk until pale and doubled in size. Gradually whisk in the Marsala. Place the bowl over a pan of barely simmering water over a low heat, making sure the base of the bowl is not touching the water. Keep whisking over the pan until the cream becomes dense, rich and velvety. Transfer the cream to a bowl and leave to cool.
  5. Serve slices of cake with a dollop of zabaione cream. You can store any leftover zabaione in the fridge for 2 days.
Tags:
baking
cakes
biscuits
Italian
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