Pangiallo with Mascarpone

09/08/2016
Topato
fromTopatoNovice359857274
"This Italian cake is among our favorites - words can`t describe it, it`s one that you just have to try."
Preparation30 min.
Cooking40 min.
Тotal70 min.
Servings8-10
Cook
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Ingredients

  • butter - 2/5 cup (110 g)
  • dark chocolate - 3.5 oz (100 g)
  • cinnamon - to taste
  • coffee - 2 tsp
  • cocoa - 1/2 cup
  • sugar - 1 cup
  • eggs - 2, at room temperature
  • flour - 1/2 cup
  • salt - to taste
  • walnuts - 1 cup, coarsely ground
  • mascarpone - 2 cups (500 g)
  • powdered sugar - 2/3 cups
  • eggs - 2 - 3 yolks
  • rum - 3 tbsp or Marsala wine

Preparation

Crumble the chocolate and melt it with the butter in a water bath. Leave it aside to cool. Then add the cinnamon, Nescafe, natural cocoa and sugar.

Gradually add the eggs that you've been with a whisk lightly beforehand. Once you've beaten everything well, add the flour with a pinch of salt and then the walnuts.

You're going to get a sticky mixture that you need to lay out in an oven dish with lightly greased baking paper. Bake in a preheated 356°F (180 °C) oven for 30 min. - it needs to remain juicy on the inside and have a crust on the outside.

For the cream, beat the yolks until whitened in a water bath. Make sure the bowl in which you're beating the yolks doesn't touch the water because the yolks may end up getting cooked.

Gradually add the sugar and remove from the heat. Beat the mascarpone with the rum or Marsala and add the yolks, while stirring nonstop.

Cut the baked layer into 2 separate layers that you will then stick together with generous amounts of cream. You can cut the cake into squares and serve with the cream, garnished with strawberry jam.

Photo credit: sofiatonight.bgfind similar recipes here

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