Torta Di Compleanno - Italian Birthday Cake

by Ursula Ferrigno, featured in Dolci Italiani

Published by Ryland, Peters & Small

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Introduction

This is perfect for big family gatherings, which happen often in my family. Ideal for anything from an eighteenth birthday, right through to a wedding celebration.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Dolci Italiani

Image of Ursula Ferrigno's Birthday Cake — Photo by Clare Winfield

Ingredients

Serves: 8-12

Metric U.S.

For the cake

175 grams unsalted butter
175 grams golden caster sugar
grated zest of 2 lemons
3 large eggs
175 grams Italian type 00 flour
2 teaspoons baking powder
3 tablespoons lemon juice

For the icing and filling

100 grams white chocolate
40 grams unsalted butter
150 grams icing sugar
4 tablespoons lemon curd (or jam or conserve)
50 grams finely chopped pistachios
50 grams raspberries

For the cake

1½ sticks unsalted butter
¾ cup plus 2 tablespoons superfine sugar
grated zest of 2 lemons
3 large eggs
1⅓ cups Italian type 00 flour
2 teaspoons baking powder
3 tablespoons lemon juice

For the icing and filling

3½ ounces white chocolate
3 tablespoons unsalted butter
1 cup confectioners' sugar
4 tablespoons lemon curd (or jam or conserve)
½ cup finely chopped pistachios
⅓ cup raspberries

Method

Torta Di Compleanno - Italian Birthday Cake is a guest recipe by Ursula Ferrigno so we are not able to answer questions regarding this recipe

You will need:
2 x 20-cm/8-inch cake pans, greased and lined
Birthday candles

Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Cream the butter and sugar with the lemon zest in a stand mixer, or use a handheld mixer, until pale and fluffy. Add the eggs, one at a time, beating well between each addition.
Sift the flour and baking powder onto the egg mixture, adding the lemon juice and mix well to form a dropping consistency. This always makes for a light cake.
Divide the mixture evenly between the two prepared cake pans and bake in the preheated oven for 25–30 minutes until well risen. Leave to cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
Melt the chocolate in a heatproof bowl over a pan of simmering water, then leave to cool for 5 minutes. Beat the melted chocolate into the butter, then gradually beat in the icing sugar, adding 1 tablespoon of water if needed to loosen the icing.
Cut each cake in half horizontally and spread the lemon curd on one side and the icing on the other and sandwich together so you have two sponges. Spread lemon curd on top of one sandwiched cake, and icing on the base of the other and sandwich the two cakes together to create a four-layer cake.
Spread the remaining icing all over the top and sides of the cake and press the pistachios onto the sides. Decorate the top with raspberries and candles and celebrate!

Note: Use pistachio cream as an alternative filling, if preferred.

You will need:
2 x 20-cm/8-inch cake pans, greased and lined
Birthday candles

Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Cream the butter and sugar with the lemon zest in a stand mixer, or use a handheld mixer, until pale and fluffy. Add the eggs, one at a time, beating well between each addition.
Sift the flour and baking powder onto the egg mixture, adding the lemon juice and mix well to form a dropping consistency. This always makes for a light cake.
Divide the mixture evenly between the two prepared cake pans and bake in the preheated oven for 25–30 minutes until well risen. Leave to cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
Melt the chocolate in a heatproof bowl over a pan of simmering water, then leave to cool for 5 minutes. Beat the melted chocolate into the butter, then gradually beat in the confectioners' sugar, adding 1 tablespoon of water if needed to loosen the icing.
Cut each cake in half horizontally and spread the lemon curd on one side and the icing on the other and sandwich together so you have two sponges. Spread lemon curd on top of one sandwiched cake, and icing on the base of the other and sandwich the two cakes together to create a four-layer cake.
Spread the remaining icing all over the top and sides of the cake and press the pistachios onto the sides. Decorate the top with raspberries and candles and celebrate!

Note: Use pistachio cream as an alternative filling, if preferred.