The Saturday before Easter, my husband’s family and I go shopping in North Beach, the Italian section of San Francisco. Moving from store to store, me buy focaccia, raviolis, cold cuts, Italian cheeses, bread sticks, mines, espresso, and cookies. We take it all home, spread it on the table and enjoy a huge feast. The meal ends with a thick slice of Sacripantina from Stella Pastry Shop on Columbus Avenue. A sponge cake layered with zabaglione cream, this cake is an adaptation of their version.
A 9-inch Springform pan
Cut the sponge cakes into three
Put a cake circle in the bottom of a
Refrigerate the cake for 1 to 2 hours to allow it to set.
Unmold the cake by running a hot dry knife around the edge of the pan and then releasing the latch on the Springform.
Put the heavy cream and the sugar in the bowl of an electric mixer. With the whisk attachment, whip on high speed until soft peaks form. Frost the sides and top of the cake. Decorate the top with chocolate shavings and the sides with the crushed amaretti.
© 1993 Emily Luchetti. All rights reserved.