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https://www.raiplay.it/programmi/esem... - Ivano Ricchebono prepares a typical cake from Genoa, but in his own way. Here is the Sacripantina cake. Procedure: For the syrup, bring the water, sugar and rum to a boil in a saucepan. Let it boil for a few minutes, turn off the heat and let it cool. For the Marsala cream, heat the Marsala in a saucepan. Separately, work the egg yolks with the sugar, then add the flour and mix until any lumps are eliminated. Add the hot Marsala and return to the heat. Continuing to mix, bring to a boil and let it boil for a minute. Transfer to a tray, cover with cling film and let it cool. For the chocolate cream, heat the milk. Separately, work the whole eggs and egg yolks together with the sugar. Add the flour and cocoa, then dilute the resulting batter with the hot milk. Put it back on the heat and, continuing to stir, bring to the boil and let it boil for a minute. Transfer to a tray, cover with cling film and let it cool. Cut the sponge cakes in half, so as to obtain 4 discs. Soak the first sponge cake disc with the rum syrup. Spread the chocolate cream on top and place a few chocolate flakes in the centre, so as to form a mound. Place a second disc on top, which we soak: we need to form a sort of dome. Spread the Marsala cream on top and form a second mound of chocolate flakes in the centre. Finish with the last sponge cake disc. Spread the whipped cream on the outside (but you can also use leftover creams, chocolate or Marsala), so as to cover the entire cake. Finely crumble the leftover sponge cake disc and sprinkle it all over the cake. Finish with icing sugar.