Torta Pazientina
Torta Pazientina is the historic sweet of Padova, created by the nuns of the Convent of Santa Maria della Pazienza. Layers of chocolate sponge cake, pastry cream and zabaione, covered with a glossy chocolate glaze.
The "patience" was that required for the long and meticulous preparation.
Preparation
- 1
Prepare the sponge cake: whip 4 eggs with 100g sugar, fold in flour and cocoa. Bake at 180°C for 15 minutes.
- 2
Prepare the pastry cream with milk, egg yolks, remaining sugar and cornstarch.
- 3
Prepare the zabaione: whip 2 egg yolks with sugar and Marsala over a double boiler.
- 4
Cut the sponge cake into discs and assemble them alternating cream and zabaione layers.
- 5
Prepare the glaze: melt chocolate with cream and butter.
- 6
Cover the cake with glaze and refrigerate for 4 hours.
Chef's Tips
Patience is in the name and also the recipe's best advice: each layer requires attention. The glaze should be glossy and smooth.