Delicate layers of sponge nestled between vanilla mascarpone cream and all enrobed in a lemon-infused meringue.
Photographs: Natasha Liviero
Text: Natasha Liviero
Cipriani inspired cake
Makes 1 x 20cm cake
Genoise cake:
250g castor sugar
Zest of 1 lemon
430g eggs
10g vanilla extract
50g butter, melted
250g flour, sifted
Cream patisserie:
500g full cream milk
95g egg yolks
150g granulated sugar
15g vanilla extract
55g corn flour
35g butter
Syrup:
250g granulated sugar
250g water
Lemon extract to taste (optional)
Meringue:
170g egg whites
½ tsp creme of tartar
250g castor sugar
25g lemon juice
Cream filling:
100g mascarpone
150g cream
10g icing sugar
Full quantity of prepared creme patisserie
Method:
For the cake: set the oven to 1800C.
Line and grease the base and sides of 2 x 20cm springform baking pans.
In the bowl of a stand mixer, rub the sugar and lemon zest between your fingers until the sugar is fragrant.
Add the eggs to the sugar and place over a Bain Marie. Gently whisk until it reaches 410C, then move the bowl to the stand mixer and whisk on high until triple in volume.
With the mixer on low, add the vanilla and butter and whisk for another minute.
Gently fold in the flour in three batches, being careful not to deflate the mixture.
Divide the batter evenly between the cake pans and bake for 25 minutes.
Remove from the oven and cool in the baking pans for 10 minutes before turning the cakes onto a cooling rack. Once cooled, cakes can be wrapped in cling film and stored in the fridge for a few days or in the freezer for one month - defrost in the fridge overnight before using.
For the cream filling: in a medium-sized pot, bring the milk to a scalding point.
By hand, in a separate bowl, whisk the egg yolks, sugar, corn flour and vanilla.
Slowly pour the scaled milk into the yolk mixture, whisking continuously. Pour back into the pot and whisk over medium-low heat until it thickens into a custard - approximately 18-20 minutes. It’s important to whisk continuously to prevent lumps from forming. Once thickened, ensure the custard boils very gently for 1-2 minutes to ensure the flour cooks out.
Remove from the heat and whisk in the butter. Pour the custard into a bowl, contact cover with cling film and place in the fridge to cool for at least 3 hours or overnight.
For the syrup: bring the sugar and water to the boil for 2-3 minutes. Add the lemon extract and set aside to cool.
For the meringue: Place egg whites in the bowl of a stand mixer and whisk until soft peaks begin to form. Add the creme of tartar.
On medium-high speed, add the castor sugar a tablespoon at a time, waiting 15-20 seconds before each addition.
Turn the mixer to low and pour in the lemon juice. Turn the mixer to high and whisk until thick and firm.
Assembly:
Heat the syrup until almost boiling; set aside.
Line a 20cm cake ring or spring form baking pan.
For the filling: whisk the mascarpone for a few minutes. Add the cream and icing sugar and whisk until firm peaks. By hand, give the creme patisserie a good whisk to loosen it up - gradually add to the cream mixture on medium low speed until soft peaks form. Add a little more cream if the mixture is too firm. It needs to be firm enough to hold its shape between the cake layers - but, do not over whip or the mixture will curdle.
Weigh the cream filling and divide by 3 to ensure even distribution between the cake layers.
Slice the cakes into thirds, horizontally. Choose the four best pieces and set aside the remaining ones for a snack with afternoon tea/coffee!
Place the cake ring on a serving plate that is at least 30cm in diameter.
Place the first piece of cake into the ring and brush with 70g warm syrup.
Top with a third of the filling and smooth the surface.
Repeat with the remaining 3 layers of cake, syrup and filling with the last piece of cake brushed with syrup before placed on top of the filling i.e. brush the cake with syrup, flip it over and place onto the filling so that the surface with syrup is facing downwards, on top of the filling.
Contact over the top of the cake with cling film (to prevent it from drying out) and place in the fridge to firm up overnight.
On the day of serving, remove the cake ring and the lining and smooth the sides of the cake with a palette knife. Spread the meringue around the sides and then mound over the top. Brown all over with a kitchen torch and place in the fridge for a few hours before serving.
Best eaten the day it’s made as the meringue will soften over time.
Notes:
This cake is time-consuming but well worth the effort!
It is easier when prepared over three days.
Day 1: Prepare the sponge cake and creme patisserie.
Day 2: Prepare the syrup, complete the creme filling and assemble.
Day 3: Prepare the meringue and spread it all over the cake. Refrigerate until ready to serve.
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