Little Corner Restaurant Cake

* Exported from MasterCook *

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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