This is a stunning celebration cake with layers of light sponge soaked in amaretto syrup and sandwiched with custard cream and more fresh cream on top.
The recipe is by Giuseppe Dell’Anno from his book ‘Giuseppes Italian bakes’ link here –
https://www.amazon.co.uk/Giuseppes-Italian-Bakes-Classic-Desserts/dp/178713928X/ref=sr_1_1?crid=2TGWOWQG9EB4L&keywords=giuseppe+s+italian+bakes&qid=1671201213&s=books&sprefix=giu%2Cstripbooks%2C86&sr=1-1
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the ‘Christmas bake off 2016’.
Her first book ‘The Cardamom Trail’ came out in April 2016.
Her second book ‘Chai, Chaat & Chutney’ came out in July 2017.
Her third book ‘Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ‘Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hey guys welcome back to my channel I am Back with cook the book and this time I Have chosen something very which is very Festive from Giuseppe's Italian bakes is The new book by Giuseppe Delano and I Have chosen obviously a celebration cake Everything in the book looks amazing but This Celebration cake is what I love the sound of torta de pan this Panya I hope I've pronounced it all right Please pardon me if I haven't all right So this is looking beautiful it's a Beautifully no fat sponge which is then Soaked in a really nice syrup and then It's layered with custard cream uh but I'm gonna flavor mine with coffee and Then finished uh on top with some fresh Cream so let's get baking and before I Start baking don't forget to subscribe And hit the Bell button you can find all Details of the book in the description Below Going to start with the cake and for That I need six medium sized eggs and They will go in a stand mixer best use a Stand mixer if you have one because it Needs a lot of whisking to that I've Added 200 grams of caster sugar and also Two teaspoons of vanilla bean paste and Now to this I'm going to add some lemon Zest Now I'm gonna whisk this for a good
Eight to ten minutes until the mixture Is really nice and fluffy and it takes Time and mainly the mixture once you Swirl the mixture on top of it it should Leave a little trail behind and not Dissolve straight away now to this I'm Adding Um 100 grams of soft wheat double zero Flour so I just use the pasta flour That's what I think is double zero so I'm using that I've never used double Zero flour for a cake before so this is Really really interesting I'm using a Metal big spoon to fold it all in you Need to be very very careful not to lose Any air because this is this air is what Is going to give the sponge its Lightness and fluffiness also added 100 Grams of corn flour or cornstarch just Mix it all well very very gently and Then transfer it to a 10 inch cake tin I Have greased and lined it and then I'm Going to bake this This goes in a hot oven at 180c or 160 Fan for around 35 to 40 minutes and then I am just going to quickly check with a Skewer if it is done which it is and Then going to place it on a cooling rack For five minutes after that just loosen The cake from the sides and then get That out of the tin I'm using a second Cooling rack and just making sure that I Turn it over remove the baking sheet and Baking paper and then let it cool
Completely And in the time that this cake is going To cool I am going to prepare the Custard I am flavoring the Custard with Coffee you could just make it with Vanilla as well So moving on to the Custard with Actually in the book is being called Cream filling I have got 700 mL of whole Milk and I added some vanilla paste to It and bring it to a boil and in the Meantime I have got around six to seven Medium egg yolks around 100 grams in Total added 150 grams of caster sugar to It and whisked it in the milk I'm adding Two tablespoons of coffee in the book It's been flavored with orange so orange Extract and the zest I'm also adding Some coffee liqueur obviously it's Christmas and Um two the egg yolk mix I have added 70 Grams of corn flour or cornstarch and Then slowly going to add the coffee milk To this add a little bit whisk it up and Then once it's smooth you add the rest Of the milk to the egg yolk mix and then Whisk it all very very well and then Return all of the this to the same pan That we have warmed the milk in and then It takes a few minutes to cook this Through and thicken it up I Stir It Continuously because I don't want any Lumps and you can see that the cream has Thickened really really nicely now you
Can just leave it aside to cool but I Like to pass it through a sieve whenever I'm making this kind of custard cream Filling because it just makes sure that The cream is going to be smooth cover it With cling film make sure that you put The film exactly on top of the custard Otherwise it will form a layer of skin Which you don't want I'm leaving it in The fridge to cool completely this is Next day I know this has gone on for Um over two days I've baked this so I'm Cutting the cake into two uh three Actually three thin layers you can use a Cake cutter uh as you know I really Can't be bothered with many kind of Gadgets so I'm just using a good really Good bread knife And I'm just going to cut them into Three kind of equilish slices Look Foreign Syrup with 100 grams of caster sugar 300 Gram mL of water just bring it to a boil Until the sugar has dissolved and then Added 40 grams of Amara to liqueur just Mix it all well and then I have brushed All the three layers of the cake with This Amaretto syrup just make sure that You use up all the syrup and the cake is Not dry at all and then here is the cool Down coffee cream or custard and then I'm going to put half the custard on This layer spread it evenly and then
Place the second cake layer on top Foreign I am adding the rest of the coffee cream On top and then place the layer of cake Which actually because of the syrup is So moist and it literally is falling Apart Um and just place it on top of the cream And then move on to Preparing the Fresh Cream layer so I have got some double Cream and icing sugar here so I've got 800 grams of double cream or whipping Heavy cream and added 130 grams of icing Sugar and a couple of teaspoons of Vanilla I'm just spreading all of it on Top and then using the same cream to Cover the sides of the cake you can make It as neat and tidy as possible in the Book it's really really nicely finished Obviously it's my cake so um it has to Look a bit rustic so I've covered it all Up as I like to do it and then I'm using The leftover cream in a Piping Bag with A star nozzle to just finish the top of The cake you can decorate it with Crystallized oranges you could do you Can dust some coffee you can dust some Chocolate on top to be honest and then We ate a couple of slices at night but Here I am in the morning Um having some for breakfast Each other Oh my God while cutting I can tell it's A really soft
Kind of really moist beautiful cake Obviously Just see how soft I need some cream as well Oh That is so good Wow Coffee custard the coffee flavor really Comes through Because the sponge is soaked in that Amaretto syrup you can taste the Amaretto the sponges just melt in your Mouth and the cream is actually needed To Bring it all together oh this is good Guys It does take a little bit of time but It's totally worth it And it's aptly named celebration cake Because This is a great Cake to share with your friends and Family I hope you will give this a go Don't forget to subscribe I'll see you Next week for another new recipe till Then bye So good
