Some food memories are so powerful, they transport you right back to the moment you first experienced them. For me, one of those is a sublime cake from a little restaurant in Verona, Italy. After a moment of pure, silent bliss, we learned it was a daily creation by the owner’s mother, a secret family recipe called Spumoni Cake. While she wouldn’t part with her secrets, I was determined to recapture that magic in my own kitchen. After many delicious experiments, I’ve created a version that, while not identical, is a stunning tribute to that unforgettable dessert. It’s rich, elegant, and ‘awfully good!’
Ingredients
• ¾ cup / 90g confectioners’ sugar
• ⅓ cup / 40g all-purpose flour
• 2 large eggs
• 2 large egg yolks
• 2 cups / 480ml whole milk
• 1 Tbs. / 14g unsalted butter
• ½ tsp. / 2.5ml vanilla extract
• ½ cup plus 1 Tbs. / 135ml brandy, divided
• ½ cup / 120ml strong, cold espresso
• 1 day-old Genoese sponge layer, 9-inch / 23cm diameter
• 2 to 3 Tbs. / 15-22g sweet powdered cocoa
Instructions
1. In a medium bowl, whisk together the confectioners’ sugar and flour. In a separate bowl, beat the whole eggs and egg yolks, then stir them into the dry to form a thick, smooth paste.
2. In a saucepan, scald the milk by heating it until just before it boils. Very slowly, pour the hot milk into the egg paste while whisking constantly to temper the eggs.
3. Pour the entire mixture back into the saucepan. Cook over a low flame, whisking constantly, until it begins to simmer. Continue to whisk over the lowest heat for 3 more minutes until thickened.
4. Remove the custard from the heat. Stir in the butter, vanilla, and 1 tablespoon of the brandy. Beat again until perfectly smooth.
5. Allow the custard to cool completely, stirring it occasionally to prevent a skin from forming on top.
6. In a small bowl or measuring cup, combine the cold espresso and the remaining ½ cup of brandy.
7. Using a long serrated knife, carefully slice the Genoese sponge horizontally into two even layers. Place the bottom layer on a 9-inch cake platter or the false bottom of a springform pan.
8. Evenly spoon ⅓ of the espresso-brandy mixture over the bottom cake layer.
9. Spread the cooled custard evenly over the moistened cake layer.
10. Gently place the top cake layer over the custard. Slowly and carefully spoon the remaining espresso-brandy mixture over the top, allowing it to soak in without running down the sides.
11. Place the sweet cocoa in a fine-mesh sieve and sift a thick, even layer over the entire top of the cake.
12. Chill the cake for at least 4 hours, or preferably overnight, before serving. Serve with fresh, hot espresso.
Nutritional Information
• Calories: 350 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 15g
• Note: These are estimates per serving, assuming the cake serves 10.
Pro Tips
• Use a day-old Genoese sponge; its drier texture is perfect for absorbing the liquid without becoming soggy.
• Stir the custard occasionally as it cools to prevent a skin from forming on the surface, ensuring a silky-smooth texture.
• Apply the espresso-brandy soak slowly to the top layer to prevent it from running down and oversaturating the bottom layer.
• Sift a thick, even layer of cocoa powder on top; this prevents moisture from seeping through and creating dark spots.
• For clean, beautiful slices, use a thin, sharp knife and wipe it clean with a napkin between each cut.
