Recipe Scazzetta del cardinale di of 06-05-2013 [Updated on 10-08-2018]
The cardinal's scazzetta was the cake I decided to prepare last week for my mom's birthday. After an unsuccessful search for the birthday cake to make her this year, I was abdicating to prepare the classic cream and strawberry cake, then I had a shock, I remembered the cardinal's scazzetta, one of the classics of Campania pastry, a cake that must its name comes from the red glaze that recalls the headdress of the high prelates, which in Neapolitan is called "Scazzetta". If you want to try your hand at this recipe, you should prepare the strawberry glaze many hours before, because it needs to rest to take on consistency, despite having done everything in a hurry, I am satisfied with the result, and then I made my mom happy and this is it that counts;) I wish everyone a good Monday and I'm going to organize my day, we'll read later
How to make the priest's scazzetta
Separate the yolks from the whites and whip them until stiff.
In a large bowl, whisk the egg yolks with 6 tablespoons of boiling water
Add the sugar and continue to whisk with the electric whisk until they become foamy.
Add the flour and baking powder while continuing to whip
Now incorporate the egg whites, mixing with a movement that goes from the bottom up.
Pour the mixture into a buttered and floured cake pan measuring 24 cm in diameter and bake at 170 ° for 40 minutes.
Remove the sponge cake from the oven, turn it upside down on a wire rack and let it cool.
In the meantime, prepare the glaze by softening the gelatin in a bowl with cold water
Wash the strawberries and remove the stem then put them in a bowl with the icing sugar
Blend the strawberries, place in a pan, bring to a boil and cook for 3 minutes.
Add the lemon juice and the gelatin previously soaked in water and squeezed. Mix well to dissolve the gelatine and let it cool
Then put in the fridge to cool
Now prepare the filling starting with making the custard (here the recipe), let it cool then pour it into a bowl together with the whipped cream
Gently mix until you get a smooth and homogeneous cream.
Prepare the syrup by boiling the water with the sugar, let it cool and add the liqueur. Now assemble the dessert.
Cut the sponge cake into 3 horizontal discs
Put the base on a serving dish and wet it with the limoncello syrup
Stuffed with half of the cream, then cover with the sliced strawberries
cover with the other disc of sponge cake and wet it in the same way, then fill it with the remaining cream and cover with strawberries.
Close with the last disc of sponge cake, wet it and exerve a light pressure on the surface to distribute the filling evenly.
Refrigerate for at least 1 hour
Take the cake back and cover it with the strawberry icing
Garnish with wild strawberries and mint leaves and serve