Graziella Cicala 3 as

The sacripantina is a typical Genoese cake, perhaps it can seem a bit elaborate, but when it comes to the sweet end of the meal you realize how it is worth working a little bit more.

Ingredients 500 grams of sponge cake on one disc; 200 grams of soft butter; 180 grams of powdered sugar; 20 grams of cocoa; 1 cup of very strong coffee; 250 grams of Marsala wine; 1 glass of brandy; 2 almond biscuits; 4 dry biscuits.

Remove the butter from the refrigerator about half an hour before use so that it is soft, then cut it into pieces, pour into a bowl and start working until a soft cream. Now gradually incorporate the powdered sugar alternating with the coffee and brandy. Preparation

Cut the sponge cake into six discs, cover the bottom of a plate more or less the same diameter as the disc with wax paper and put a disc on it, then sprinkle with the Marsala wine and spread with about 1/3 of cream prepared.

Do the same with the second and third disc. Add cocoa to the cream to get a chocolate cream before the fourth and fifth layer. Put aside a few tablespoons of cream for the cover. Now you can place the fourth disc, sprinkle with the Marsala wine and spread with the cocoa cream; do the same for the fifth layer.

Finally place the sixth disc, sprinkle with the remaining Marsala wine and put some foil on top. Cover with a dish and place a weight on top of this: put in the refrigerator and allow to cool for half a day.

Before serving, turn the cake upside down on a serving plate, spread the sides with cocoa cream and sprinkle the surface with almond biscuit crumbs and sugar.

Graziella Cicala III As