ingredients
  • Flour type 00 150 grams (1 cup and ⅓)
  • Granulated sugar 150 grams (¾ cup)
  • soft butter 150 grams (⅗ cup)
  • Crushed almonds 80 grams (½ cup)
  • Crushed hazelnuts 70 grams (½ cup)
  • Baking powder 1 teaspoon • 156 kcal
  • egg yolk 1
  • Granulated sugar 125 grams (⅗ cup)
  • Dry white wine 125 ml (½ cup)
  • Dry marsala wine 125 ml (½ cup)
  • Cornstarch 50 grams • 338 kcal
  • Egg yolks 4
  • Whole eggs 3
  • Water 130 ml (½ cup)
  • Granulated sugar 50 grams (¾ cup)
  • Rum 50 ml (⅕ cup)
  • Gianduia chocolate 80 grams
  • Sponge cake 1 layer
Calories refers to 100 gr of product

The patient cake is a dessert with very ancient origins, dating back to 1600, that is traditionally prepared in the city of Padua (Italy). The name derives from the term "patience" to indicate the time and care needed to prepare this cake. The hypothesis, however, that it was prepared for the first time in a convent, a place where desserts were also called "patience", is not excluded. This is a layered cake in which two bases of Italian shortcrust pastry (enriched with chopped almonds and hazelnuts) enclose a layer of sponge cake soaked in a rum syrup, then filled with zabaglione cream and, finally, generously garnished with gianduia chocolate flakes. So let’s find out how to prepare this delicious dessert by following our recipe step by step.

How to prepare the patient cake

Collect the soft butter cubes, granulated sugar, flour, baking powder, egg yolk and chopped almonds and hazelnuts (1) in the jug of the planetary mixer, then work it until the dough will be firm and homogeneous.

Form a loaf, transfer it to a sheet of cling film (2), wrap it and put it in the refrigerator for at least an hour.

Collect the eggs in a saucepan together with the cornstarch and sugar, then put on the heat and cook in a bain-marie, stirring constantly with a hand whisk (3). As soon as the cream begins to thicken, add the marsala wine and white wine, mix and continue cooking until it appears thick.

Roll out the Italian shortcrust pastry to a thickness of ½  cm directly on a sheet of parchment paper; then, using a paper template (about 12 × 20 cm), cut two rectangles (4) and remove the excess paste. Bake in the oven at 180 degrees C for about 13 minutes, monitoring the level of browning.

After the cooking time will be elapsed, remove the cake from the oven and let the shortcrust pastry cool. Use one of the two rectangles to cut out the sponge cake layer (5).

Prepare the syrup by first dissolving the sugar in warm water and then adding the rum. Arrange a layer of pastry on a serving dish, spread a layer of cream, cover with the rectangle of sponge cake and wet it generously (6).

Continue with a new layer of cream, then the pastry and finally finish with the cream and a generous layer of grated gianduia chocolate (7). Transfer the cake to the refrigerator and let it rest for at least 1 day.

After the resting time, bring to the table and serve (8).

Preservation

Once ready, the advice is to preserve the patient cake in the refrigerator, sealed on the surface with a sheet of cling film, for 1-2 days before serving; in this way it will have time to soften. The portion of leftover dessert can be preserved for another day at most, always in the refrigerator.