The Italian Classic Rediscovered
Discovering the essence of Italy within the layers of a Sacripantina cake is akin to unraveling a beautiful culinary sonnet. The first place I tried this amazing dessert was from the historic North Beach area in San Francisco, the land where Stella Pastries and Cafe on Columbus exquisitely crafts this delight, the Sacripantina is a testament to tradition, taste, and the joy of discovery. As a home baker with a penchant for perfection and heartfelt celebrations, recreating this beloved delicacy became a labor of love and an adventure into the heart of Italian baking.
Layers of Artistry and Flavor
The Sacripantina unveils its charm through its intricate layers—a dance of airy Genoese sponge cake interlaced with heavenly zabaglione cream. Each layer whispers tales of precision and finesse, as the sponge cake, soaked in cream sherry simple syrup, embodies a harmonious balance of moisture and indulgence. The velvety zabaglione cream, a symphony of egg yolks, sugar, and cream sherry (or Marsala wine), embraces the cake layers, imparting a luxurious richness that lingers on the palate.
A Journey in Patience and Precision
Crafting this masterpiece demands patience and a touch of artistry. From the delicate creation of the Genoese, with its ethereal rise and golden hue, to the meticulous assembly of the layers, each step is a symphony of precision and care. The syrup’s infusion of cream sherry, gently brushed onto the cake layers, adds a spirited depth, while the zabaglione cream, whipped to perfection, becomes the heart and soul of this decadent delight.
A Celebration of Love and Tradition
Presenting the Sacripantina, adorned with a layer of crushed Amoretti Cookies, is more than a mere dessert—it’s a celebration of love and tradition. As it graces the table, honoring cherished moments and the person for whom it was created, it embodies the essence of Stella Pastries and Cafe on Columbus—a place where indulgence meets nostalgia, and every bite is a tribute to the artistry of Italian baking.
Baking Joy, One Slice at a Time
In recreating the Sacripantina, a cherished memory from Stella Pastries and Cafe on Columbus, the joy of baking transcends the kitchen. It becomes a bridge between tradition and innovation, a testament to the beauty of shared experiences. As it graces our home, delighting my husband on his birthday each year, this cake embodies the belief that baking doesn’t just satiate the appetite; it nurtures the soul, making life’s moments richer, one recipe at a time.
Sacripantina
Notes
You will need:
- Stand mixer with a paddle attachment, and whisk attachment (or large bowl and hand mixer)
- Large metal bowl
- Medium or large saucepan for a double boiler (that the metal bowl can sit in without touching the water)
- Silicone spatula, wooden spoon
- Rolling pin or mallet for crushing cookies
- Two 8-inch springform pan
- 8-inch cake ring
- Disposable piping bag
- Cake Comb (optional)
- 1 recipe Genoese cake
- 1 recipe Zabaglione
- 1 recipe simple syrup
- 1 recipe Cream Frosting
- 1 cup amaretti cookie crumbs
Ingredients
- Genoese Cake
- • 7 large eggs
- • 3 large egg yolks
- • 1 cup (200g) sugar
- • 1 1/2 (180g) cups all-purpose flour
- • 1/2 teaspoon baking powder
- • 13 tablespoons (184g) unsalted butter, melted
- Zabaglione Filling
- • 8 large egg yolks
- • 1/3 cup (85 g) cream sherry (or Marsala Wine)
- • 1/2 cup (100 g) sugar
- • Finely grated zest of 1 orange
- • 1 sheet 200 gelatin (9 by 2 1/2 inches) or 1 teaspoon powdered gelatin
- • 1 cup (250 g) heavy whipping cream, whipped to medium-stiff peaks
- Simple Syrup
- • 1/2 cup (100g) sugar
- • 1/4 cup (65g) cream sherry or Marsala Wine
- • 1/4 cup (6og) water
- Fresh Cream Frosting, Ingredients
- • 2 cups (500g) heavy whipping cream
- • 4 tablespoons powdered sugar
- • 2 teaspoon vanilla extract
- • 2 tablespoon brandy
- Garnish
- Amoretti Cookies
Instructions
- For the Genoese Cake:
- Preheat the oven to 350°.
- Butter and flour two 8-inch springform pans, and line with parchment.
- In a large metal bowl (preferably a Stand Mixer metal bowl), beat the eggs, yolks, and sugar with a whisk attachment (or you can use a hand mixer) on high speed until tripled in volume, about 7 minutes.
- In a separate medium bowl, whisk the flour and baking powder together.
- With the stand mixer off, remove the whisk attachment and set it aside.
- Sift the flour mixture onto the egg mixture, and gently fold the flour mixture using the whisk by hand. Separate one-eighth of the batter into a small bowl and whisk the melted butter into it. Slowly re-incorporate this batter/butter mixture back into the rest of the batter, and gently fold to avoid deflating the air in the batter.
- Divide the cake batter between the two prepared cake pans.
- Bake for about 25 – 30 minutes on the same rack in the middle of the over, or until a wooden skewer inserted into the centers come out clean.
- Remove from the oven and cool completely on a wire rack. (The cakes can be made a day ahead if tightly wrapped in plastic.)
- For the Zabaglione Filling:
- Make a water bath by filling a saucepan half-full with water. (but still fits the metal bowl without touching the water)
- Combine the yolks, cream sherry or Marsala wine, sugar, and orange zest in a large bowl.
- Place the bowl over the water and, while whisking the eggs vigorously with a handheld whisk, bring the water to a simmer over medium-low heat.
- Continue whisking for what feels like forever (10 minutes or so), or until the mixture thickens and is light and fluffy. The liquid will slowly become thick, don’t think anything is wrong, just be patient.
- Remove the bowl from the heat and set aside. (Leave the pot of water simmering over low heat.)
- Place the gelatin sheet in a small bowl of cold water to soften. When soft, squeeze out the excess water, then whisk into the hot egg mixture. (Or, for powdered gelatin, put 2 tablespoons cold water in a small dish and sprinkle the gelatin over the water and let bloom.)
- Let stand for 1 minute to soften, then remove the sheet from the water and squeeze out excess water and whisk into the hot egg mixture. (or just add the bloomed powdered gelatin)
- Return the bowl of egg mixture to the simmering water bath and whisk constantly over medium-low heat until the gelatin is fully dissolved for about 2 minutes.
- Be careful not to overcook the eggs, as they may curdle.
- Remove from the heat, and refrigerate until cold, whisking occasionally so it doesn’t solidify.
- While it’s cooling, whip the heavy whipping cream to medium-stiff peaks, then gently fold the whipped cream into the cold egg yolk mixture to create the Zabaglione.
- Add the cold Zabaglione to a large piping bag without a tip, and keep chilled until ready to use. (do not make ahead, this needs to be used the day you assemble)
- For the Cream Frosting:
- In a large bowl, add the heavy whipping cream, powdered sugar, vanilla, and brandy.
- With a hand mixer (or stand mixer and whisk attachment carefully) whip the mixture to stiff peaks. Set aside in the refrigerator.
- For the Simple Syrup:
- In a small saucepan, add the sugar, water and cream sherry or Marsala wine. Over medium heat, stir until the sugar is disolved completely. Set aside.
- To Assemble:
- Create layers:
- With a long sharp knife, slice the two cake rounds horizontally in half, creating 4 equal layers.
- Place the cake ring onto a 10 inch serving plate or cake board, and line the ring with 6″-8″ wide accetate, taping or clipping the acetate at the top to keep the ends together.
- Carefully place one of the layers into the ring and acetate.
- Dip a pastry brush into the simple syrup and brush it generously onto the cake layer.
- Grab your zabaglione filling in the piping bag and cut a 1 inch opening. Pipe an even layer of zabaglione on top of this first layer. (should be about 1/3 of the Zabaglione per layer)
- Add the next layer of cake, brush with the syrup, add an even layer of zabaglione on top. Repeat with the 3rd layer, brush with simple syrup, and add one last even layer of zabaglione on top.
- Place the 4th and final layer of cake on top of the zabaglione, and brush the very top layer with simple syrup.
- Wrap or cover the cake, leaving it in the ring/acetate, and refrigerate for at least 4 hours, or overnight.
- When the cake is cold and the Zabaglione is fully set, gently lift and remove the ring and peal the acetate from the cake.
- Frost the whole cake with the cream frosting, spreading it very evenly and smoothly. (Use a cake comb if you have one.)
- Crush 1 cup of amaretti cookies into small crumbs, and sprinkle over the top for the crowning glory.
- Press the amaretti cookies all the way around the bottom of the cake in a neat row.
- Serve immediately, or refrigerate until ready to serve, or overnight.
