Italian Dessert Cake Recipe

Directions for Italian Dessert Cake

1. 1

   Prepare the Acorn Squash Custard

   Preheat the oven to 350°F (175°C). Cut the acorn squash in half, scoop out the seeds, and roast in the oven for about 30 minutes or until tender. Once cooled, scoop the flesh into a bowl and mash it. In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, and heavy cream. Fold in the mashed acorn squash. Pour the mixture into a greased baking dish and bake for 45 minutes or until set.

2. 2

   Make the Walnut Sponge Cake

   In a large bowl, cream together the unsalted butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition. In another bowl, mix the walnut flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until combined. Pour the batter into a greased cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

3. 3

   Prepare the Bay Leaf Mousse

   In a small saucepan, heat the heavy cream with the bay leaves until just simmering. Remove from heat and let steep for 15 minutes. Strain the cream to remove the bay leaves. In a bowl, beat the egg whites until soft peaks form, gradually adding powdered sugar until stiff peaks form. Fold the whipped egg whites into the infused cream until well combined. Chill in the refrigerator until set.

4. 4

   Make the Maple Meringue

   In a clean bowl, beat the egg whites until soft peaks form. Gradually add powdered sugar and continue to beat until stiff peaks form. Drizzle in the maple syrup while beating until glossy.

5. 5

   Assemble the Cake

   Layer the walnut sponge cake with the acorn squash custard in between. Top with the bay leaf mousse and finish with the maple meringue. Use a kitchen torch to lightly brown the meringue if desired. Serve chilled.