sweets for my sweet
To continue with yesterday’s theme of Birthday Boy’s Wishes, I made an Italian Cassata per Jeremy’s request this afternoon once the Subaru and I were both done being poked and prodded. This is the traditional cassata with a twist by way of Marcel Desaulnier’s Death by Chocolate. I have a version of this great recipe book that was signed by Monsieur Desaulnier himself because he is one of the chefs/owners of The Trellis restaurant in Colonial Williamsburg (my old stomping grounds). He is a terrific chef - I even emailed him about doubling recipes from his book for making large sheet spongecakes to serve 40+. His advice worked perfectly. I should note, I don’t use his pastry cream recipe though - I prefer Rose Levy Beranbaum’s Pastry Cream recipe from The Pie and Pastry Bible (or was it The Cake Bible?) - either way, her books are an endless reference for bakers…
make the pastry cream and chop the chocolate (caro dark)
cool the baked spongecake, cut in half and soak each half with marsala
spread custard, add top layer, sprinkle with cocoa powder, and serve
