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1
Prepare Sponge Cake.
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2
Prepare Custard Cream.
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3
Prepare Coffee Zabaglione.
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4
Cream butter in a large bowl until pale and fluffy.
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5
Gradually add cooled zabaglione to butter, beating vigorously after each addition.
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6
Refrigerate mixture 2 to 3 minutes to stiffen slightly.
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7
Whip cream and refrigerate.
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8
Preheat oven to 200F (95C).
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9
Put chocolate into a small ovenproof bowl and place in oven until chocolate has melted, 4 to 5 minutes.
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10
Cut cake into 2 layers.
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11
Sprinkle rum over 2 cut surfaces of cake.
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12
Spread 1 layer with Custard Cream.
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13
Top with second layer.
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14
Spread zabaglione mixture evenly over top of cake.
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15
Hold cake in 1 hand and spread zabaglione mixture around sides of cake.
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16
Gently press walnuts onto sides of cake.
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17
Put whipped cream into a pastry bag fitted with a medium star tube.
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18
Pipe a cream border around edge of cake.
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19
Decorate center of cake with 9 cream rosettes.
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20
Dip almonds into melted chocolate and place on top of rosettes.
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21
Refrigerate cake until serving.
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22
Cake can be prepared up to 24 hours ahead.
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23
Let cake stand 30 minutes at room temperature before serving.
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24
SPONGE CAKE: Preheat oven to 350F (180C) (175C).
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25
Butter and flour a 10-inch cake pan with a removable bottom; shake off excess flour.
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26
Melt butter in a small saucepan; cool slightly.
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27
Put eggs, sugar and vanilla in a large bowl.
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28
Set bowl in a larger one containing hot water or use a double boiler off the heat.
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29
Beat at high speed 10 to 12 minutes or until mixture is pale and thick and has tripled in volume.
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30
Sift flour over batter in several batches, gently folding in with a spatula after each addition.
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31
Gradually add cooled butter, folding gently until well blended.
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32
Pour batter into prepared pan.
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33
Cook 20 to 25 minutes or until a wooden pick inserted in center of cake comes out dry.
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34
Cool cake in pan 20 to 30 minutes, then transfer to a rack.
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35
Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and stored at room temperature.
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36
CUSTARD CREAM: In a medium saucepan, bring milk just to a boil.
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37
Put egg yolks, sugar and vanilla into a medium bowl.
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38
Beat 2 to 3 minutes until mixture is pale and thick.
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39
Gradually beat in flour.
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40
Very slowly stir half the hot milk into yolk mixture.
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41
Pour mixture into pan containing remaining hot milk.
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42
Whisk over medium heat 2 to 3 minutes or until custard has a medium-thick consistency.
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43
Do not let mixture boil.
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44
Place custard in bowl.
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45
Cover and refrigerate.
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46
COFFEE ZABAGLIONE: In a large bowl or the top part of a double boiler, beat egg yolk and sugar until pale and thick.
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47
Set bowl or top part of double boiler over simmering water; do not let water boil.
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48
Gradually add coffee, beating constantly.
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49
Continue beating until zabaglione has doubled in volume and is soft and fluffy, 4 to 6 minutes.
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50
Remove from heat and set pan or bowl over a bowl full of ice water.
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51
Stir with a whisk until mixture has cooled.
