Marsala Zabaglione Cake
Genoise:
6 large eggs
1 cup sugar
1 t vanilla extract
1 t finely minced lemon zest
1 cup cake flour, sifted
6 T unsalted butter, melted
Marsala Zabaglione Filling:
7 large egg yolks
6 T sugar
1 cup dry Marsala
1 cup heavy cream
Icing:
2 cups heavy cream
1/4 cup sugar
1 T Marsala
Berries for garnish (optional)
>how to make<
(for the genoise)
*Preheat the oven to 350 degrees.
*Lightly butter a 9" by 3" high round cake pan and line with parchment paper.
*Whisk the eggs and sugar together in the bowl of an electric mixer.
*Set it over hot water and whisk by hand until warm.
*Then remove from the heat and beat on high speed until the mixture holds a 3 second dissolving ribbon when the beater is lifted.
*Beat in the vanilla and lemon zest.
*Then, sift half the flour over the mixture and fold in.
*Fold in the melted butter, and then sift and fold in the remaining flour.
*Pour into the prepared cake pan and smooth the top.
*Bake until a toothpick inserted in the center of the cake comes out clean, and the cake springs back when touched, 30 to 35 minutes.
*Let cool for 5 minutes in the pan and then turn out onto a rack.
(for the filling)
*Whisk the egg yolks in a bowl until blended, whisk in the sugar and Marsala and strain into a shallow heatproof bowl.
*Set the bowl over boiling water and a whisk constantly until the mixture is light and airy and forms a slowly dissolving ribbon on the mixture when the whisk is lifted, 10 to 15 minutes.
*Chill in a bowl of ice water.
*Beat the cream until stiff peaks form.
*Fold into the cooled Marsala custard.
(for assembling)
*Slice the genoise horizontally into 3 rounds.
*Place the bottom genoise round on a serving platge and spread with about half the filling.
*Top with a second genoise round and spread with the remaining filling.
*Cover with the third genoise round.
*Wrap and refrigerate overnight.
(for finishing)
*Just before serving, prepare the icing.
*Beat the cream with the sugar and Marsala until stiff peaks form.
*Spread over the top and sides of the cake.
*Garnish with strawberries, or raspberries, if you like.
-makes 10 to 12-
Labels: layer cake recipe, Marsala cake recipe, Zabaglinoe filling recipe