Snow-white cake

In a pan, mix the eggs, sugar, vanillin and grated peel of half a lemon.
Place the pan over a bain-marie pan and whip the mixture for 12 minutes at a temperature of 45°C.
Take the mixture away from the heat and delicately fold in the previously sifted flour and starch.
In the meantime, grease and flour a 25 cm in diameter mould, pour in the mixture and bake in a ventilated oven at 175°C for 22-25 minutes.
Allow to cool.

Soften the fish glue in cold water for about 10 minutes.
Mix together the milk, sugar, vanillin, egg yolks, grated lemon peel and whip it in a bain-marie at 65°C for few minutes with the help of an electric beater.
Remove from the heat and add to it the previously softened and squeezed fish glue.
Fold in delicately the sifted ricotta and the whipped cream.
Once the sponge cake has cooled completely, cut it in half horizontally at a height of approx. 1.5 cm.
Take a spring mould and line the inside wall with a tall enough strip of baking paper.
Place the lower disc of sponge cake at the bottom of the mould, pour in the soft mixture and cover with the second disc of sponge cake.

Refrigerate for at least 4 hours.

Serve with a dusting of icing sugar, a raspberry coulis or with dehydrated apple scented with cinnamon and a dollop of freshly whipped cream.

 A gourmand alternative is to add a compote of dried fruits, such as raisins, dried apricots or Dro plums, allowed to soften for about an hour in Trentino Reserve grappa, such as 18 Lune by Distilleria Marzadro.

For an extra Christmassy touch, serve the cake along with the Rumptof by Ca' dei Baghi - Azienda Agricola Tullio Valcanover.

Matched with Trentodoc Demi Sec by Pedrotti Spumanti

Recipe created and made by:
Fabrizio Beltrami-  Ristorante La Brace (Rovereto) 

Do you want to discover the magic of Trentino winter? Enjoy