For the sponge cake:
40 g sugar
40 g flour
For the Bavarian cream:
250 ml sweetened whipping cream
2 egg yolks
70 g sugar
200 ml milk
3 g gelatin sheets
200 g cantucci biscuits
1 small glass of Vin Santo dessert wine
For the aspic:
100 ml Vin santo
2 sheets gelatin
50 g sugar
a handful of sliced almonds
In addition, a cup of water and Vin Santo with 1 spoonful of sugar for soaking.
Method (20-22 cm mould)
To make the sponge cake, beat the egg with the sugar and, once it is well-beaten, add the sifted flour, mixing from the bottom upwards.
Cook for about ten minutes at 180 °C. Remove from the oven and leave to cool.
Use a brush to wet the sponge cake with the soaking liquid prepared earlier.
Heat the milk; in the meantime beat the eggs with the sugar and then pour the hot milk into it, stirring continuously.
Heat the mixture over the flame for about ten minutes, making it swell.
Remove from the heat add the gelatin, previously softened in water, and let it cool.
Add the crumbled cantucci biscuits and the Vin Santo and leave to cool down completely.
Whip the sweetened cream until stiff and add it to the mixture, stirring from the bottom up.
Pour it onto the sponge cake, level it out and leave to cool for a few hours in the fridge.
When the cake is cool, prepare the aspic: soak the gelatin in cold water; warm up the Vin Santo with the sugar, until it is completely
melted and add the gelatin and the sliced almonds.
Leave it to cool for a few minutes and then pour it onto the Bavarian cream. Put it back into the fridge for a few more hours, until the gelatin has set.