PIZZA DOLCE ABRUZZESE: A DELICIOUS CAKE FROM ABRUZZO

Discover the Rich Tradition of Pizza Dolce Abruzzese

Pizza Dolce Abruzzese, translating to “Sweet Pizza,” is a cherished dessert from the Abruzzo region of Italy.

Traditionally prepared for weddings, birthdays, and significant celebrations, this multi-layered sponge cake is infused with liqueurs and filled with a trio of creams—custard, chocolate, and almond.

The cake is then adorned with a royal icing and decorated with toasted almonds and colorful sprinkles, making it a true centerpiece for any festive occasion.

Why Nonna Loves This Recipe

• Time-Honored Tradition: A staple in Abruzzese celebrations, passed down through generations.

• Flavorful Layers: Combines the richness of multiple creams with the aromatic touch of liqueurs.

• Visual Appeal: Its vibrant layers and decorative toppings make it as beautiful as it is delicious.

• Versatility: Adaptable to personal tastes with variations in creams and liqueurs.

Cooking Time

• Preparation Time: 1 hour 30 minutes

• Cooking Time: 1 hour 30 minutes

• Total Time: 3 hours (plus cooling and resting time)

Ingredients

Sponge Cake (Pan di Spagna)

• 6 large eggs

• ¾ cup (150 g) granulated sugar

• 1½ cups (180 g) all-purpose flour

• Grated zest of 1 organic lemon

• 1 teaspoon vanilla extract

Pastry Cream

• 2 cups (500 ml) whole milk

• 4 large egg yolks

• ⅓ cup (80 g) granulated sugar

• ¼ cup (30 g) all-purpose flour

• Peel of ½ organic lemon

• 1 cinnamon stick

Chocolate Cream

• 2 cups (500 ml) whole milk

• 7 oz (200 g) dark chocolate, chopped

• ½ cup (120 g) granulated sugar

• ⅓ cup (50 g) all-purpose flour

Almond Cream

• 1¼ cups (300 g) peeled, roasted, and ground almonds

• 1¼ cups (280 g) granulated sugar

• ⅔ cup (150 ml) water

Royal Icing

• 1 large egg white

• 1¾ cups (200 g) powdered sugar

• Few drops of lemon juice

For Assembly and Decoration

• ½ cup (120 ml) coffee liqueur (e.g., Borghetti)

• ½ cup (120 ml) Alchermes liqueur (or Rum)

• ½ cup (120 ml) Anisette liqueur

• ½ cup (100 g) sliced and toasted almonds

• Colored sprinkles

Method

1. Prepare the Sponge Cake

1. Preheat the oven to 320°F (160°C). Grease and flour a 9-inch (22 cm) round cake pan.

2. In a large bowl, beat the eggs and sugar with an electric mixer for 20–30 minutes until the mixture is pale and fluffy.

3. Gently fold in the sifted flour, lemon zest, and vanilla extract using a spatula, taking care not to deflate the batter.

4. Pour the batter into the prepared pan and bake for 40–50 minutes. Avoid opening the oven door during the first 30 minutes.

5. Once baked, remove the cake from the oven, let it cool slightly, then transfer to a wire rack to cool completely.

2. Prepare the Pastry Cream

1. In a saucepan, heat the milk with the lemon peel and cinnamon stick until just boiling.

2. In a separate bowl, whisk the egg yolks with sugar and flour until smooth.

3. Gradually pour the hot milk into the egg mixture, whisking continuously.

4. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the cream thickens.

5. Remove from heat, discard the lemon peel and cinnamon stick, cover with plastic wrap, and let it cool.

3. Prepare the Chocolate Cream

1. In a saucepan, heat the milk with sugar until warm.

2. Add the chopped dark chocolate and stir until melted.

3. Gradually whisk in the sifted flour, ensuring no lumps form.

4. Cook over medium heat, stirring constantly until the mixture thickens.

5. Remove from heat, cover with plastic wrap, and let it cool.

4. Prepare the Almond Cream

1. In a saucepan, bring the water and sugar to a boil.

2. Add the ground almonds gradually, stirring continuously.

3. Cook until the mixture reaches a creamy consistency.

4. Remove from heat, cover with plastic wrap, and let it cool.

5. Prepare the Royal Icing

1. Just before assembling the cake, beat the egg white with a few drops of lemon juice until frothy.

2. Gradually add the powdered sugar, continuing to beat until stiff peaks form.

6. Assemble the Cake

1. Slice the cooled sponge cake horizontally into four equal layers.

2. Place the first layer on a serving plate and brush with the coffee liqueur.

3. Spread the almond cream evenly over the layer.

4. Add the second sponge layer, brush with Alchermes, and spread the chocolate cream.

5. Place the third sponge layer, brush with Anisette, and spread the pastry cream.

6. Top with the final sponge layer.

7. Cover the entire cake with the royal icing.

8. Decorate with toasted almond slices and colored sprinkles.

9. Refrigerate the cake for at least 4 hours, preferably overnight, before serving.

Nutritional Facts (Per Serving)

Tips and Tricks

• Advance Preparation: Bake the sponge cake a day ahead to allow it to firm up, making slicing easier.

• Liqueur Soaking: Adjust the amount of liqueur to taste; for a non-alcoholic version, use flavored syrups.

• Cream Consistency: Ensure all creams are cooled to room temperature before assembling to prevent melting.

• Decorative Variations: Customize the decoration with candied fruits or edible flowers for a personal touch.

PIZZA DOLCE ABRUZZESE

Traditionally prepared for weddings, birthdays, and significant celebrations, this multi-layered sponge cake is infused with liqueurs and filled with a trio of creams—custard, chocolate, and almond.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 3 hours hrs

Course Christmas Italian Recipes, Dessert, Italian Cakes

Cuisine Italian

Servings 6

Notes

Ingredients

Sponge Cake (Pan di Spagna)

• 6 large eggs
• ¾ cup (150 g) granulated sugar
• 1½ cups (180 g) all-purpose flour
• Grated zest of 1 organic lemon
• 1 teaspoon vanilla extract

Pastry Cream

• 2 cups (500 ml) whole milk
• 4 large egg yolks
• ⅓ cup (80 g) granulated sugar
• ¼ cup (30 g) all-purpose flour
• Peel of ½ organic lemon
• 1 cinnamon stick

Chocolate Cream

• 2 cups (500 ml) whole milk
• 7 oz (200 g) dark chocolate, chopped
• ½ cup (120 g) granulated sugar
• ⅓ cup (50 g) all-purpose flour

Almond Cream

• 1¼ cups (300 g) peeled, roasted, and ground almonds
• 1¼ cups (280 g) granulated sugar
• ⅔ cup (150 ml) water

Royal Icing

• 1 large egg white
• 1¾ cups (200 g) powdered sugar
• Few drops of lemon juice

For Assembly and Decoration

• ½ cup (120 ml) coffee liqueur (e.g., Borghetti)
• ½ cup (120 ml) Alchermes liqueur or Rum
• ½ cup (120 ml) Anisette liqueur
• ½ cup (100 g) sliced and toasted almonds
• Colored sprinkles

---

Method

1. Prepare the Sponge Cake

1. Preheat the oven to 320°F (160°C). Grease and flour a 9-inch (22 cm) round cake pan.
2. In a large bowl, beat the eggs and sugar with an electric mixer for 20–30 minutes until the mixture is pale and fluffy.
3. Gently fold in the sifted flour, lemon zest, and vanilla extract using a spatula, taking care not to deflate the batter.
4. Pour the batter into the prepared pan and bake for 40–50 minutes. Avoid opening the oven door during the first 30 minutes.
5. Once baked, remove the cake from the oven, let it cool slightly, then transfer to a wire rack to cool completely.

2. Prepare the Pastry Cream

1. In a saucepan, heat the milk with the lemon peel and cinnamon stick until just boiling.
2. In a separate bowl, whisk the egg yolks with sugar and flour until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking continuously.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the cream thickens.
5. Remove from heat, discard the lemon peel and cinnamon stick, cover with plastic wrap, and let it cool.

3. Prepare the Chocolate Cream

1. In a saucepan, heat the milk with sugar until warm.
2. Add the chopped dark chocolate and stir until melted.
3. Gradually whisk in the sifted flour, ensuring no lumps form.
4. Cook over medium heat, stirring constantly until the mixture thickens.
5. Remove from heat, cover with plastic wrap, and let it cool.

4. Prepare the Almond Cream

1. In a saucepan, bring the water and sugar to a boil.
2. Add the ground almonds gradually, stirring continuously.
3. Cook until the mixture reaches a creamy consistency.
4. Remove from heat, cover with plastic wrap, and let it cool.

5. Prepare the Royal Icing

1. Just before assembling the cake, beat the egg white with a few drops of lemon juice until frothy.
2. Gradually add the powdered sugar, continuing to beat until stiff peaks form.

6. Assemble the Cake

1. Slice the cooled sponge cake horizontally into four equal layers.
2. Place the first layer on a serving plate and brush with the coffee liqueur.
3. Spread the almond cream evenly over the layer.
4. Add the second sponge layer, brush with Alchermes, and spread the chocolate cream.
5. Place the third sponge layer, brush with Anisette, and spread the pastry cream.
6. Top with the final sponge layer.
7. Cover the entire cake with the royal icing.
8. Decorate with toasted almond slices and colored sprinkles.
9. Refrigerate the cake for at least 4 hours, preferably overnight, before serving.

Keyword pizza dolce, abruzzo cake, pizza dolce abruzzese

Tried this recipe?Let us know how it was!