The sweet pizza, also known as homemade cake, is the quintessential dessert of Abruzzo. This rich cake is made for festive meals and special occasions. The dessert consists of a soft sponge cake (better to make it a day before filling) cut into two layers: one filled with custard and soaked with alchermes, the other with cocoa custard and soaked with coffee.
- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 1 Hour
- Cooking time: 1 Hour
- Portions: 8 People
Ingredients
- 6 Eggs
- 6 tablespoons Hot water
- 200 g Sugar
- 150 g All-purpose flour
- 6 Egg yolks
- 6 tablespoons Sugar
- 6 tablespoons All-purpose flour
- 1 liters Milk
- Lemon zest
- 40 g Unsweetened cocoa powder
- 100 ml Coffee
- 1 tablespoon Rum
- 2 tablespoons Sugar
- 100 ml Alchermes (diluted with a tablespoon of water)
- 150 ml Whipping cream
- to taste Almond slivers
- to taste Chocolate flakes
Tools
- Hand Mixer
- Cake Pan
Preparation
To make the sweet pizza, first prepare the sponge cake. Separate the yolks from the egg whites and place them in two separate bowls. Whip the egg whites with 50 grams of sugar until stiff peaks form.
In the other bowl, beat the yolks with hot water, gradually adding the remaining 150 grams of sugar. Mix well until a light and frothy cream is obtained.
Gently fold the egg whites into the yolks, mixing with an upward motion. Finally, add the flour, a little at a time.
Line a cake pan (9.5 inches in diameter) with parchment paper and pour the mixture, leveling the surface well.
Bake in a preheated oven at 356°F for about 40 minutes, performing the toothpick test: it should come out dry. Once the sponge cake is cooked, leave it in the oven turned off with the door slightly open for 30 minutes. Watch the video to make a perfect sponge cake at home.
Pour the milk into a pot with the lemon zest. Heat on low and bring almost to a boil.
In a bowl, beat the yolks with the sugar, then incorporate the flour. Mix well to avoid lumps.
Pour some hot milk into the bowl with the egg mixture. Add the remaining milk and mix quickly. Pour the mixture back into the pot, return to heat, and let it thicken while stirring.
When the custard is thick, remove the lemon zest and divide the custard into two equal parts, pouring it into two bowls. Cover one with plastic wrap touching the surface and let it cool.
Add the unsweetened cocoa to the other half and stir to combine the ingredients. Cover with plastic wrap and let it cool.
In a bowl, pour the coffee and add the rum and sugar. Stir with a spoon and let the coffee cool.
Cut the sponge cake into two layers, thus obtaining three disks. Starting with the bottom layer, soak it with coffee and then fill with cocoa custard. Place a second sponge cake disk on the cocoa cream, soak it with alchermes, and fill with custard.
Close the cake with the last sponge cake disk and lightly drizzle with alchermes. Refrigerate for at least 4 hours (better overnight).
With the help of a spatula, completely cover the cake (both the top and the sides) with whipped cream.
Decorate with almond slivers and chocolate flakes. Refrigerate. Enjoy!
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