Steps

• First, let’s prepare the sponge cake. I recommend making it the day before, so you can slice it promptly.

  Butter a 9.5-inch diameter, high-edged mold (preferably springform).

  With electric whisks or a stand mixer, beat the eggs with the sugar, a pinch of salt, and the vanillin for at least 15 minutes, until they become light and very stiffly beaten.

  Preheat the oven to 338°F static.

  While the eggs are beating, sift the flour.

  Once the eggs are perfectly beaten, stop the mixer and gently fold in the sifted flour little by little with a spatula, making sure not to deflate the mixture, stirring from top to bottom until all the flour is incorporated.

  Pour into the mold gently

  Bake in a preheated non-fan oven at 338°F for about 40 minutes. Check doneness with a toothpick (do not open the oven before 35 minutes, as the cake will deflate immediately since there’s no leavening agent. Beaten eggs with sugar incorporate air, making the sponge cake tall, soft, and fluffy).

  Once the sponge cake is baked, remove it from the oven, let it cool slightly, and place it on a tray.

  Let it cool completely, preferably overnight.

• Once the sponge cake is cold, let’s prepare the creams.

  Blend the dark chocolate and set it aside.

  Heat the milk with the lemon peel (only the yellow part, otherwise it will be bitter) and the cinnamon stick (alternatively you can use a vanilla bean split lengthwise) until warmed (it should not boil, just reach a simmer).

  Meanwhile, beat the eggs in a saucepan with a whisk.

  Mix the sugar with the cornstarch and add them gradually to the beaten eggs, always stirring with the whisk, mixing well until the mixture is smooth and lump-free.

  Remove the lemon peel and cinnamon stick from the milk and add it gradually to the egg mixture, continuously stirring with the whisk.

  Once the mixture is smooth, place it on a very low flame (I also use a flame diffuser) and cook, constantly stirring with the whisk until the cream thickens and becomes nice and creamy. The cream is ready when the first bubbles appear.

  At this point, turn off the heat, add a pinch of salt, and stir vigorously to make the cream nice and creamy.

  Put half of the cream obtained in a bowl (we will leave it plain)

  Add cocoa and chopped chocolate to the remaining cream, mixing well until the cream is homogeneous with the chocolate, then cover it with cling film touching the surface to cover it well.

  Cover the plain cream with cling film as well and let them both cool.

• Let’s prepare the syrups:

  Alcoholic syrup: Put the Alchermes liqueur in a small bowl and add another small glass of water, mix, and taste to see if it suits your preference, otherwise add a little more liqueur or water.

  The coffee syrup consists of sweetened long coffee, you can dilute it with a little water.

  You can also prepare a third rum syrup, just prepare it like the Alchermes one above, in this case using a small glass of rum for the syrup.

• With a long-bladed knife, cut the sponge cake into 3 discs, some prefer to cut it into 4 parts and add a third layer of almond paste, find the recipe CLICKING HERE.

  Place a 9.5-inch springform ring on a tray (this will ensure a perfect cake, the springform ring you used to bake the cake works well without the metal base underneath, using the tray as the base).

  Place the first layer of sponge cake inside the springform ring.

  With a spoon or brush, soak the base well with the rum or Alchermes syrup.

  Spread the plain pastry cream evenly.

  Cover with another sponge cake disc and soak this layer with the Alchermes syrup.

  Cover with the last sponge cake disc and soak with the coffee syrup.

  Cover with cling film and let the cake set overnight in the refrigerator.

• The next day.

  With electric beaters or a stand mixer, whip the cream to stiff peaks together with the powdered sugar.

  Retrieve the cake from the fridge, remove the cling film and the ring, and cover it evenly with whipped cream, also covering the edges with a spatula.

  For a more visually appealing cake, you can decorate it with whipped cream rosettes using a piping bag with a star nozzle.

  Decorate by scattering colored sprinkles on top (you can also add sliced almonds around the edges; I didn’t use them this time).

  

• The Teramo Sweet Pizza or rustic Abruzzese cake is ready to be enjoyed… ENJOY YOUR DESSERT!

  Store in the fridge.

  Also try the Fiesta cake, find the recipe CLICKING HERE.

  The Sacher cake and the Black Forest cake.

• CLICK HERE TO LIKE MY FACEBOOK PAGE, every day lots of recipes for you.
  JOIN MY FACEBOOK GROUP BY CLICKING HERE.
  CLICK HERE TO FOLLOW ME ON INSTAGRAM
  CLICK HERE TO FOLLOW ME ON PINTEREST
  ENABLE PUSH AND MESSENGER NOTIFICATIONS TO RECEIVE MY RECIPES DIRECTLY ON YOUR SMARTPHONE FOR FREE EVERY DAY.
  And if you make one of my recipes, send me a photo, I will gladly publish it on my Facebook page.

  TO RETURN TO THE HOME CLICK HERE.