The pink cake

Federica Piccinini

Do you remember that the other day I’ve told you that I would have made a cake Saturday morning? Well, I did it. This is the result.

The cake is wonderful!

Is moist and soft, with a delicious chocolate pastry cream.

Here the recipe!

Pan di Spagna(Sponge cake):

6 eggs

180g flour

180g sugar

Mix the eggs with sugar for almost 15 minutes. Sift the flour (even if you don’t usually do it!) and add the flour very slowly, a bit at a time, to the egg-sugar mixture. Butter and flour a 25 cm cake pan and bake at 180° for about 30 minutes. When done the cake will be toasty on top, and a toothpick will come out clean. Turn upside down to cool. Let cool before frosting.

Crema pasticcera al cioccolato ~ Italian pastry cream with chocolate:

The yolks of 4 eggs

60g of flour

160g of sugar

500ml of whole milk

few pieces of dark chocolate

Warm the milk over a slow burner. In the meantime, lightly whisk the yolks in a bowl to break them. Add the sugar and mix. Strain the flour into the bowl, whisking gently, and making sure that no lumps form. Now slowly whisk the warm milk into the egg-flour-sugar mixture.Return the cream to the pot and the pot to the fire, and continue cooking over a low flame, stirring gently (don’t boil!). When the cream has become thick remove it from the fire and add chocolate. Mix until the chocolate is dissolved.

Buttercream Frosting

170g of butter (room temperature)

450g of icing sugar

1-2 teaspoon of milk

1 teaspoon pure vanilla extract

Using a mixer, cream softened butter and vanilla until smooth. Add sugar gradually, allowing butter and sugar to cream together befor adding more. If you want a little creamier, add a teaspoon of milk at a time until you get the right texture.

Then, use your fave colors to tin the frosting.

Enjoy!