Torta Di Marsala Recipe

Preparation Instructions

1. 1

   Prepare the Torta di Marsala

   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. 2

   Cream the butter and sugar

   In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 5-7 minutes.

3. 3

   Add eggs

   Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

4. 4

   Combine dry ingredients

   In a separate bowl, whisk together the all-purpose flour and baking powder.

5. 5

   Combine wet and dry ingredients

   Gradually add the flour mixture to the butter mixture, alternating with the Marsala wine, starting and ending with the flour mixture. Mix until just combined.

6. 6

   Bake the cake

   Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

7. 7

   Prepare Vanilla Bean Anglaise

   In a saucepan over medium heat, combine the heavy cream and the seeds scraped from the vanilla bean. Heat until just simmering.

8. 8

   Whisk yolks and sugar

   In a bowl, whisk together the egg yolks and sugar until pale and slightly thickened.

9. 9

   Combine mixtures

   Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to temper the yolks.

10. 10

    Cook the anglaise

    Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Remove from heat and strain through a fine sieve.

11. 11

    Prepare Citrus Tuile

    In a bowl, combine powdered sugar, egg whites, all-purpose flour, melted butter, and vanilla extract. Mix until smooth.

12. 12

    Bake the Tuiles

    Spoon small amounts of the batter onto a parchment-lined baking sheet, spreading thinly. Bake at 350°F (175°C) for about 5-7 minutes or until edges are golden. Let cool slightly before shaping.

13. 13

    Serve

    Once the cake has cooled, slice and serve with a drizzle of vanilla bean anglaise and garnish with citrus tuiles.