Today we prepare the Four-Delights Cake, a rich and indulgent dessert, filled before baking and characterized by layers with different textures that make it truly irresistible.
At the base of the filled cake we have a cookie crust similar to a cheesecake (made with dry cookies and butter), followed by a layer of cherry jam – I used Modena I.G.P. Morello cherries (Amarene brusche) MonteRé – then a vanilla-scented pastry cream and finally the creamy batter of the cake.
It is not a complicated preparation, but it takes some time to make the different layers… I assure you the result is well worth it!
One important tip: let it cool completely before slicing so the layers stay perfect and the slice will be nicely compact.
NOTE …the Four-Delights Cake is not at all complicated but of course it requires the normal time expected for 4 different preparations — but I promise the flavor and aroma will more than comfort you!
The Four-Delights Cake, as I said before, should be sliced only when it is well chilled because the different textures make it delicate.
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I suggest other tempting sweet recipes to try:
Torta di amaretti cioccolato e alchermes; 
Soft 5-layer tart; 
Rolled cream cake and much more!
FOUR-DELIGHTS CAKE
La cucina di ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking time: 40 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE FOUR-DELIGHTS CAKE
- 1 1/2 cups Dry cookies (for the base)
- 7 tbsp Butter (for the base)
- 2 medium eggs (for the cream)
- 8 3/4 cups Sugar (for the cream)
- 2 tbsp Flour (for the cream)
- 2 1/8 cups Milk (for the cream)
- 1 tsp Vanilla extract (for the cream)
- 1/2 cup Cherry jam
- 1 Zest of 1 lemon (for the batter)
- 1/3 cup Sugar (for the batter)
- 1 cup Flour (for the batter)
- 6 tbsp Butter (for the batter)
- 2 medium eggs (for the batter)
- 2 tsp Baking powder (for the batter)
- as needed Milk (as needed)
- as needed Powdered sugar (for the final decoration)
Tools RECIPE FOUR-DELIGHTS CAKE
#ADV
- Pan
- Chopper
- Saucepan
FOR THE PREPARATION OF THE RECIPE FOUR-DELIGHTS CAKE
For the pastry cream whisk the whole eggs with the sugar then add the sifted flour.
Pour the milk in a thin stream while blending with a hand whisk into the mixture.
Place the liquid in a saucepan, add one teaspoon of VANILLA EXTRACT and slowly bring to a boil.
While stirring continuously continue cooking until the pastry cream has adequately thickened.
Cover the pastry cream with plastic wrap directly on the surface and let it cool completely.
Using the blades, chop the dry cookies and mix them with the melted butter to make the base of the Four-Delights Cake.
Line the removable 8 in springform pan with parchment paper, pour the cookie mixture and press it well with a spoon to form the bottom of the Four-Delights Cake.
Spread the cherry jam on top, leveling it well and covering the entire bottom of the cake.
Now place the cooled pastry cream on top of the cherry jam and begin preparing the batter for the final soft layer of the cake.
In a bowl place the butter already softened and further soften it with electric beaters.
Add one yolk at a time, keeping the egg whites which will later be whipped to stiff peaks.
Mix the batter well and then add the sifted flour with the baking powder and add milk if necessary to obtain a fluid mixture.
Now gently fold in the whipped egg whites with a flexible spatula. Mix well and pour this batter over the pastry cream, spreading it evenly with a spatula.
Bake the Four-Delights Cake in a preheated oven at 356°F for about 40–45 minutes, depending on your appliance.
When baked let it cool then remove from the oven only when the cake is cold! Dust with powdered sugar and serve!
Enjoy the Four-Delights Cake…. actually 1000 delights!
Annalisa
Tips and notes
You can flavor the pastry cream with the zest of an organic lemon if you prefer a more citrusy taste…
