Tuscan Cream Cake


Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

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.


  • 1 recipe Zabaglione
  • 2 recipes Sponge Cake
  • cups heavy (whipping) cream
  • ¼ cup sugar
  • 1 cup chocolate shavings
  • ¾ cup crushed amaretti cookies

A 9-inch Springform pan


To assemble the cake

Cut the sponge cakes into three 9-inch circles and then cut each circle in half horizontally, to make six 9-inch circles. You will need only 5 layers for this cake. (Freeze the extra cake pieces to use in trifles.)

Put a cake circle in the bottom of a 9-inch Springform pan. Top the cake layer with cups of zabaglione. Continue layering cake and zabaglione in this manner, ending with a layer of cake. You will have 5 layers of cake and 4 layers of zabaglione.

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.