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Sweet pizza from Abruzzo
This is a sweet which was traditionally served at weddings or festive lunches. The liqueur soaked slices of sponge cake are filled with three different creams: egg, chocolate and almond. When the cake is coated, it is decorated with colouredcandies.

(for 12 persons)

Sponge cake

flour g 150
sugar g 150
egg n. 6
grated lemon rind  

Custard

milk l 1
egg yolk n. 10
corn flour g 100
grated lemon rind
cinnamon stick

Whip the egg yolks with the sugar, add the flour and dilute with milk. Add the lemon rind and mix on the heat until thick.

Syrup

sugar g 300
water g 150

Prepare a syrup bringing to boil sugar and water for several minutes.

almond g 300
bitter cocoa g 50
sugar g 50
cinnamon as needed
lemon rind 
Alchermes liqueur as needed

Assembly
Mix the peeled and minced almonds with the syrup. Combine the grated lemon rind. In a side, with the half of the hot custard, melt the bitter cocoa with the sugar and a bit of cinnamon. Cut the sponge cake in 4 discs and, on the first disc, which is wet but not soaked with Alkermes, diluted with milk, place the other half of custard. On the second disc, also wet, go on with the almond royal paste; on the third disc, spread the ½ litre of chocolate cream. Finally, the fourth disc is covered with almond paste. Garnish at pleasure, putting the coloured candies.

Recipe by Fabrizio Camplone
Pasticceria Caprice, Pescara
Photo by Giancarlo Bononi


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