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The Best Sicilian Cake

The Best Sicilian Cake

solo-dolce
2 Perfectly moist and delicious layers of sponge cake.
4.78 from 9 votes
Prep Time 35 mins
Cook Time 45 mins
Additional Time 6 hrs
Total Time 7 hrs 20 mins
Course Cakes and Pies
Cuisine Italian
Servings 8

Ingredients
  

  • 150 g pistachio grain 0.4 pounds

Sponge Cake

  • 5 medium eggs room temperature
  • 130 g flour 00 4.6 oz
  • 30 g potato starch 1.1 oz
  • 150 g sugar ⅔ cup
  • 1 grated lemon peel
  • 1 scraped vanilla bean

Ricotta Cream

  • 1000 g ricotta ~ 5 cups
  • 400 g powdered sugar 2 cups
  • grated orange peel
  • dark chocolate chips

Coffee Syrup

  • 250 ml of espresso coffee 1 cup
  • 40 ml of water ~3 tbsp
  • 80 g of sugar 3 1/4 tbsp

Instructions
 

Sponge Cake

  • Mix the eggs with the sugar.
  • Beat the mixture in a mixer for 15-20 minutes at medium speed.
  • Add the sifted flour and starch potatoes with a spatula from the bottom to the top to obtain a homogeneous consistency.
  • Put the mixture into the cake pan (24 cm in diameter – 9-inch round and 1 1/2 inch deep) properly greased and lightly floured.
  • Bake in a preheated oven at 180°C (356°F) for about 40-50minutes, never open the oven before 35 minutes.
  • Do the toothpick test to check cooking, insert it incenters, and has to come out clean.
  • After the time necessary to allow it to cool and remove it from the mold.
  • Allow the sponge cake to cool completely before slicing.

Ricotta Cream

  • Drain overnight la ricotta.
  • Work it incorporating the powdered sugar.
  • Add dark chocolate chips and orange peel.

Coffee Syrup

  • Prepare the coffee and set it aside
  • In the meantime put the sugar water in a saucepan and place it on the stove.
  • Make sure the heat is low and mix the sugar and water solution until it comes to a boil.
  • When you notice that the sugar is completely dissolved and the mixture has thickened, turn off the heat.
  • Add the coffee and continue stirring and let it cool.

Assembling

  • First, let the sponge cake cool completely, my advice is to prepare the sponge cake the day before and then cut it and stuff it the next day.
  • Use two types of knives, one-pointed and sharp and the other long with a smooth blade.
  • Basically, there are two steps in cutting the sponge cake:
  • Take a serrated knife and carve a line along the circumference of the cake which will guide us when cutting the cake in half horizontally.
  • By following this it will be easier to have two equal and level discs.
  • Take the long knife and start cutting from the guideline that you have created, and place a hand on the top of the cake so that you can feel the movement of the knife.
  • Before soaking the sponge cake, make sure that the sponge cake and the coffee syrup are completely cold.
  • Once the syrup has cooled, you can use two different strategies to wet your sponge cake (both layers).
  • The first is to pour the syrup into a plastic bottle with a spout: this method is suitable for the more experienced.
  • The risk is not having control of the liquid that comes out and its quantities (you might soak it too much).
  • The second alternative is to leave the syrup in a bowl, dip a kitchen brush into it and wet the sponge cake: pass the wet brush several times over as many as necessary to soften the layers of the cake.
  • Spread half of the ricotta on top of the lower disc of the sponge cake (now soaked in coffee)
  • Cover with the other half of the disc and spread the rest of the ricotta cream leftover on the entire surface of the cake and the sides.
  • Decorate the cake by covering it with granule pistachios.

Notes

ENJOY!
Keyword The Best Sicilian Cake
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