Italian food

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Cake - Pazientina style


Cake - Pazientina style
Description servings: 8
calories: high
category: dessert
cost: high
difficulty: medium
preparation time: 60
 
Ingredients Biscuits
 Butter  200 gr.
Sugar  200 gr.
Almond flour  200gr.
White flour  200 gr.
Eggnog
 Eggs  8 yolks
Sugar  250 gr.
Colli Eugenei Moscato  250 gr.
Marsala  200 gr.
Flour  70 gr.
Cream  as required
Chocolate Mousse
 Plain chocolate  130 gr.
Butter  10 gr.
Eggs  3
Icing sugar  as required
Grand Marnier  as required
Other ingredients
 20/22 cm. Sponge cake disk 3cm. high  1
Chocolate truffles  as required
Icing sugar  as required
Gran Marnier  as required

See our
Wine Tips
for your meals
 
Preparation For the biscuits: put together the butter, the almond flour and the white flour and prepare two 1 cm. disks having the same diameter as the sponge cake and bake in the oven at 170° C.

For the eggnog: add the sugar, wine, Marsala, flour and a little cream to the egg yolks.

For the mousse: beat the eggs and add the butter, sugar and the grated chocolate.

Put the eggnog: on top of the biscuit disk, then the sponge cake bathed with Gran Marnier and the remaining eggnog. Then end up with the second biscuit disk. Spread the chocolate mousse all over and decorate the top with chocolate truffles. Sprinkle a little icing sugar over the top.
 
The Chef's tips We suggest you drink a nice fresh champagne with your cake.
 
Curiosity This is one of the richest Italian cakes and is thus better eaten far from other meals.