Italy Cake

Name: Italy Cake
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 0
Ingredients: Cornstarch 9 ½ tbsp; Type 00 flour 0.6 cup; Fine salt 1 pinch; Eggs medium 5; Sugar 150; Vanilla bean 1; Whole milk 1 ½ cup; Fresh liquid cream &frac23; cup; Type 00 flour (or cornstarch) 0.3 cup; Sugar ¾ cup; Lemons organic 1; Egg yolks 6; Fresh liquid cream 3 &frac18; cups; Vanilla-flavored powdered sugar 0.8 cup; Raspberries 32; Kiwi 2; Sugar ¾ cup; Water 1.3 cups; Alchermes flavoring to taste

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564

Calories per serving

Vegetarian

Energy Kcal 564
Carbohydrates g 72.6
of which sugars g 56.3
Protein g 10.8
Fats g 25.5
of which saturated fat g 13.32
Fiber g 2.7
Cholesterol mg 326
Sodium mg 212

Difficulty: Average
Prep time: 60 min
Cook time: 60 min
Makes: pieces
Cost: Average

PRESENTATION

Sweet, inviting layers bring this Italian Cream Cake straight into the spotlight for every family celebration—never too fancy or fussy, always just right on your table. With its soft, fluffy crumb and rich creamy center, this cake looks beautiful and tastes even better… DELICIOUS and satisfying for any crowd. Weekend gatherings, birthdays, and even weekday dinners all feel a bit more festive with the classic flavor of an authentic Italian cake recipe on hand. You get that lovely presentation with every slice, showing off those simple but elegant layers that people remember. Since traditional Italian desserts like this tend to mix sweet notes with light citrus hints, the smooth vanilla frosting really makes each bite something special—great for families who want a dessert that stands out but still keeps everyone happy. Tons of home bakers like bringing this recipe out when friends or relatives come over, since it goes with pretty much any occasion—even one of those last-minute family dinners.

Busy schedules don’t get in the way when you’ve got Italian Cream Cake for dessert, since it feels both put-together and totally homey all at once. Kids and adults always perk up at the sight of its classic white layers, which means you end up with a dessert that’s reliable for baby showers or easy Sunday meals too—simple, no-stress family fun. Versatility makes this cake even more appealing: whether you add new touches from an Italian Fresh Cream Lemon Cake or inspire creative twists with fillings from other Italian cake recipes, each version feels just right for your own family’s taste. Serving this cake is easy: go plain and classic, dress it up with fruit, or pair it with a pot of coffee for that real Italian touch. Even those who usually prefer Italian Flourless Chocolate Torta might end up having an extra piece… that sweet and good. For anyone looking to wow a crowd with both tradition and flexibility, this cake covers it all—inspiring laughter, lots of compliments, and a real sense of togetherness around the table every single time.

INGREDIENTS

564

Calories per serving

Ingredients for the Sponge Cake: Cornstarch 9 ½ tbsp (75 g); Type 00 flour 0.6 cup (75 g); Fine salt 1 pinch; Eggs 5 - medium; Sugar 150; Vanilla bean 1 -

For the Lemon Custard: Whole milk 1 ½ cup (350 ml); Fresh liquid cream ⅔ cup (150 ml); Type 00 flour 0.3 cup (40 g) - (or cornstarch); Sugar ¾ cup (150 g); Lemons 1 - organic; Egg yolks 6 -

For the Topping: Fresh liquid cream 3 ⅛ cups (750 ml); Vanilla-flavored powdered sugar 0.8 cup (100 g); Raspberries 32; Kiwi 2

For the Syrup: Sugar ¾ cup (150 g); Water 1.3 cups (300 g); Alchermes flavoring to taste -

Preparation

How to prepare Italy Cake

To prepare the Italy cake, start with the preparation of the classic sponge cake. Using a hand mixer, a food processor, or a stand mixer, beat the eggs with the sugar for a long time, then add the sifted flour and potato starch. To see detailed preparation steps Sponge cake. Butter and flour a rectangular mold measuring 8 by 10 inches and pour the batter inside 1; bake in a preheated static oven at 350°F for 30-35 minutes. The sponge cake will be ready when it detaches from the edges and when a toothpick inserted into the cake comes out completely dry. Once the sponge cake is cooked, let it cool and remove it from the mold. Cut the sponge cake in half using a long-bladed knife (2-3).

In a saucepan, dissolve the sugar in water to form a syrup 4, and when it reaches a boil, let it cook for 2-3 minutes, then turn off the heat and add the alchermes (or your preferred aroma) 5. Let the syrup cool and then moisten the two halves of the cake on the cut side 6;

Prepare the custard (to see how to do it Pastry cream), by flavoring the milk that you have heated in a saucepan along with the cream with the grated zest of an organic lemon; when the milk comes to a boil, strain it and proceed normally with the preparation of the classic custard. Let it cool by placing it in the refrigerator in a container covered with cling film that should be in contact with the cream itself (this is to avoid forming the classic hard skin on the surface). Once cold, spread it on one half of the cake 7, keeping a spoonful aside. Smooth it out well 8 and cover the custard with the other half of the cake. With the spoonful of lemon custard kept aside, even out the sides where there might be areas without cream 9.

Prepare the chantilly cream by whipping the cream with the powdered sugar (Chantilly cream to see how to do it) 10. Using a smooth-bladed knife, spread the chantilly cream over the entire surface of the cake, including the edges 11, making sure to spread it evenly on the top 12.

Then, place the remaining chantilly cream inside a piping bag fitted with a star nozzle and begin decorating the cake by making vertical piped lines on the sides 13; complete with blobs of chantilly cream on top of the piped lines along the entire perimeter of the cake. Then proceed with the fruit decoration, clean and peel the kiwis, and slice them into pieces about 1/8 inch thick 15.

Wash the raspberries and dry them gently, then place them on top of the cake, arranging them in 4 rows of 8. Place the raspberries one by one very regularly 16. Once the red band is obtained, decorate with chantilly cream tufts to form the white central part of the flag. Complete by placing the kiwi slices 17. There you go: your Italy cake is ready to be enjoyed not just with your palate but also with your eyes! Place the cake in the refrigerator for at least one hour before enjoying it and...
Happy anniversary, Italy!

For the translation of some texts, artificial intelligence tools may have been used.

Italy Cake

PRESENTATION

INGREDIENTS

How to prepare Italy Cake

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