A delicious cake today, the Chiavari cake, a perfect recipe because the cake is soft, the zabaione in the middle of the whipped cream filling is uniquely delicious, and the amaretto aroma is simply divine… Can I tell you more, dear readers????
Personally, I tasted it while sipping a shot of Zibibbo liqueur and I can tell you that it’s a wonderful cake, absolutely worth making! Have I convinced you????
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I’ve opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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CHIAVARI CAKE
The kitchen of ASI
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the CHIAVARI CAKE
- 2.1 oz Flour
- 1.8 oz Potato starch
- 1 packet vanillin
- 4 Eggs
- 4.2 oz Sugar
- 2.6 oz dry amaretti
- 2 Egg yolks
- 1 cup ml stabilized whipped cream, like Pannafix
- 1 shot Semi-sweet Marsala
- 1 shot Dark Rum
- as needed cookies like cat's tongues
- 5 dry amaretti
Preparation of the Chiavari Cake Recipe
To prepare the sponge cake, beat with electric whisks and whip the eggs with the sugar until fluffy and light.
Then add the flour sifted with the vanillin (it’s an industrial product, it’s better to use vanilla bean…) and mix carefully.
Grease and flour a circular mold of 8.7 inches in diameter and pour the batter in.
Bake in a preheated oven at 356°F for about 35/40 minutes or according to the characteristics of your oven. Once cooked (always do the toothpick test), let the sponge cake cool, then unmold and remove the Chiavari cake base.
• For the zabaione, put the egg yolks and 1.8 oz of powdered sugar in a small saucepan and start whipping with the electric whisks in a bain-marie, over a pot with gently boiling water.
Whip for a few minutes, then add the Marsala in a thin stream and continue to cook, always whipping the mixture, which should become fluffy and very creamy.
• Now start assembling the Chiavari cake by cutting the sponge cake in half.
Soak the base with Rum (I diluted it with a little water) and spread 1/3 cup of whipped cream over it.
Sprinkle the crumbled amaretti with your fingers on top and the zabaione.
Now add another third of the whipped cream.
Brush the other sponge cake layer and reassemble the Chiavari cake completely.
Coat the entire outer surface of the cake with the remaining whipped cream.
Cover the top with the crumbled amaretti and apply cat’s tongue cookies all around the perimeter. Let it (be good, folks, eh eh) sit in the fridge for about an hour and then enjoy the recipe of the exquisite Chiavari Cake!!!
Enjoy your meal!
Annalisa
Tips and Notes
P.S. The Chiavari cake was supposed to stay in the fridge for a while before being tasted and photographed by me, but I was short on time, and as you can see, the delightful zabaione cream (a true indulgence) decided to spill over after the slice was cut, due to the law of gravity…. It overflowed! I’m sorry for the photo 🙁 If you love amaretti, here’s the delicious amaretti cake!
SOURCE: Cucina No Problem
