Little corner restaurant cake

 
                       LITTLE CORNER RESTAURANT CAKE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes                            Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Unsalted butter
    1       c            Whipping cream
    2       oz           Semisweet chocolate,
                         Chopped
      1/4   c            Rum
    1 1/2   c            Chopped walnuts
    9                    Blanched almonds
                         -----SPONGE CAKE-----
      1/4   ts           Butter
    6                    Eggs, room temperature
      1/2   c            Sugar
      1/2   ts           Vanilla extract
    1       c            All-purpose flour
                         -----CUSTARD CREAM-----
    3       c            Milk
    8                    Egg yolks, room temp
    1       c            Sugar
      1/2   ts           Vanilla extract
      3/4   c            All-purpose flour
                         -----COFFEE ZABAGLIONE-----
    5                    Egg yolks, room temp
    1       c            Sugar
      1/4   c            Espresso coffee room temp
 
   A rich, luscious dessert from the famous Il Cantoncino
   Restaurante in Bologona. Prepare Sponge Cake. Prepare
   Custard Cream. Prepare Coffee Zabaglione. Cream butter
   in a large bowl until pale and fluffy. Gradually add
   cooled zabaglione to butter, beating vigorously after
   each addition. Refrigerate mixture 2 to 3 minutes to
   stiffen slightly. Whip cream and refrigerate. Preheat
   oven to 200F (95C). Put chocolate into a small
   ovenproof bowl and place in oven until chocolate has
   melted, 4 to 5 minutes. Cut cake into 2 layers.
   Sprinkle rum over 2 cut surfaces of cake. Spread 1
   layer with Custard Cream. Top with second layer.
   Spread zabaglione mixture evenly over top of cake.
   Hold cake in 1 hand and spread zabaglione mixture
   around sides of cake. Gently press walnuts onto sides
   of cake. Put whipped cream into a pastry bag fitted
   with a medium star tube. Pipe a cream border around
   edge of cake. Decorate center of cake with 9 cream
   rosettes. Dip almonds into melted chocolate and place
   on top of rosettes. Refrigerate cake until serving.
   Cake can be prepared up to 24 hours ahead. Let cake
   stand 30 minutes at room temperature before serving.
   SPONGE CAKE: Preheat oven to 350F (175C). Butter and
   flour a 10-inch cake pan with a removable bottom;
   shake off excess flour. Melt butter in a small
   saucepan; cool slightly. Put eggs, sugar and vanilla
   in a large bowl. Set bowl in a larger one containing
   hot water or use a double boiler off the heat. Beat at
   high speed 10 to 12 minutes or until mixture is pale
   and thick and has tripled in volume. Sift flour over
   batter in several batches, gently folding in with a
   spatula after each addition. Gradually add cooled
   butter, folding gently until well blended. Pour batter
   into prepared pan. Cook 20 to 25 minutes or until a
   wooden pick inserted in center of cake comes out dry.
   Cool cake in pan 20 to 30 minutes, then transfer to a
   rack. Cake can be prepared 1 or 2 days ahead, covered
   with plastic wrap and stored at room temperature.
   CUSTARD CREAM: In a medium saucepan, bring milk just
   to a boil. Put egg yolks, sugar and vanilla into a
   medium bowl. Beat 2 to 3 minutes until mixture is pale
   and thick. Gradually beat in flour. Very slowly stir
   half the hot milk into yolk mixture. Pour mixture into
   pan containing remaining hot milk. Whisk over medium
   heat 2 to 3 minutes or until custard has a
   medium-thick consistency. Do not let mixture boil.
   Place custard in bowl. Cover and refrigerate. COFFEE
   ZABAGLIONE: In a large bowl or the top part of a
   double boiler, beat egg yolk and sugar until pale and
   thick. Set bowl or top part of double boiler over
   simmering water; do not let water boil. Gradually add
   coffee, beating constantly. Continue beating until
   zabaglione has doubled in volume and is soft and
   fluffy, 4 to 6 minutes. Remove from heat and set pan
   or bowl over a bowl full of ice water. Stir with a
   whisk until mixture has cooled. Makes 8 to 10 servings.
  
 
 
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