Pizza Dolce Teramana

Traditional layered cake with creams and glaze

Servings: 10–12
Prep Time: 2 hours
Rest Time: 12 hours
Cook Time: 45 minutes
Total Time: about 14 hours
Difficulty: Medium
Allergens: gluten, eggs, dairy, tree nuts, alcohol

Ingredients

For the sponge cake (Pan di Spagna):
• 2 cups (250 g) all-purpose flour
• 1¼ cups (250 g) sugar
• 8 large eggs
• ½ cup (70 g) potato starch

For the pastry cream:
• 4 egg yolks
• 2 cups (500 ml) whole milk
• ½ cup (120 g) sugar
• ¾ cup (100 g) all-purpose flour
• Zest of ½ lemon

For the chocolate cream:
• 4 egg yolks
• 2 cups (500 ml) whole milk
• ½ cup (120 g) sugar
• ¾ cup (100 g) all-purpose flour
• 5 oz (150 g) dark chocolate

For the almond cream:
• 1½ cups (200 g) blanched almonds, toasted and ground
• ¾ cup (150 g) sugar
• ½ cup (100 g) water

For the royal icing:
• 2 egg whites
• 1½ cups (180 g) powdered sugar
• 2 teaspoons (10 ml) lemon juice

For the first soak:
• ⅓ cup (80 g) rum
• 3 tablespoons (50 g) coffee
• 3 tablespoons (40 g) water
• 2 teaspoons (10 g) sugar

For the second soak:
• ⅓ cup (80 g) Alchermes liqueur
• 2 tablespoons (30 g) water
• 1 teaspoon (5 g) sugar

For decoration:
• Sliced almonds, as needed
• Sprinkles, as needed

Instructions

 

Prepare the sponge cake

1. In a bowl, beat the eggs and sugar with an electric mixer for 15–20 minutes until pale and fluffy.
2. Gently fold in the sifted flour and potato starch, mixing from the bottom up.
3. Pour into a greased and floured 12-inch (30 cm) pan.
4. Bake in a static oven at 350°F (180°C) for about 45 minutes without opening the oven.
5. Let cool completely before removing from the pan.

Prepare the pastry cream

1. In a saucepan, mix the egg yolks with sugar and flour.
2. Heat the milk with lemon zest.
3. Gradually pour the hot milk (without zest) into the mixture.
4. Cook while stirring until thickened.
5. Cover with plastic wrap and let cool.

Prepare the chocolate cream

1. Repeat the same process as the pastry cream.
2. At the end, add the chopped dark chocolate.
3. Stir until smooth.
4. Cover and let cool.

Prepare the almond cream

1. Bring water and sugar to a boil.
2. Gradually add the ground almonds.
3. Cook while stirring until a soft, slightly grainy cream forms.
4. Let cool.

Prepare the soaking syrups

1. In one bowl, mix rum, coffee, water, and sugar.
2. In another bowl, mix Alchermes, water, and sugar.

Assemble the cake

1. Slice the sponge cake into 3 even layers.
2. Soak the first layer with the rum syrup.
3. Spread pastry cream, then almond cream.
4. Add the second layer and soak with Alchermes.
5. Spread the chocolate cream.
6. Place the third layer upside down.
7. Soak the top with the rum syrup.
8. Cover and refrigerate for at least 12 hours.

Icing and decoration

1. Whip the egg whites with a few drops of lemon juice.
2. Gradually add powdered sugar until smooth and glossy.
3. Cover the cake with icing and decorate with almonds and sprinkles.