Layers of soft chocolate cream alternate with layers of crisp biscuit in a truly indulgent dessert that looks stunning when sliced: the Savoia Cake, perfect for celebrating a special occasion or impressing guests with an elaborate creation from Sicilian tradition.
Where Was the Savoia Cake Born? History and Origins
When tracing the origins of a dish, one often comes across different stories and legends—and that is certainly true for the Savoia Cake. What we do know for certain is that it belongs to the Sicilian tradition and was created in honour of the royal house at the time of Sicily’s annexation to the Kingdom of Italy.
Some claim it was born in Catania at the hands of Benedictine nuns, while others say it was the invention of a Palermo pastry chef.
If the history remains uncertain, the unique flavour does not! Here’s how to make the authentic Sicilian Savoia Cake, along with a modern pistachio twist for adventurous palates.
Savoia Cake: The Original Sicilian Recipe
The recipe may seem complex because of the number of steps, but with a little patience and care you can create an elegant dessert that’s worth every effort.
- Difficulty: Medium
- Preparation time: 1 hour
- Cooking time: 40 minutes
Ingredients for a 20 cm Savoia Cake
For the biscuit layers:
- 90 g plain flour
- 5 eggs
- 150 g sugar
- 50 g cornflour
- Pinch of salt
For the syrup:
- 100 g rum
- 200 g water
- 90 g sugar
For the filling:
- 185 g Venchi 70% dark chocolate
- 290 g Venchi milk chocolate
- 55 g white chocolate
- 75 g peeled hazelnuts
- 95 g icing sugar
- 25 g bitter cocoa powder
- 130 g whole milk
- 55 g butter
For the glaze:
- 300 g dark chocolate
- 250 g fresh cream
- 50 g glucose
- 30 g butter
How to Make the Savoia Cake
To achieve a flawless Savoia Cake, follow these steps: prepare the biscuit layers first, then the syrup, followed by the filling, and finally the glaze.
1. Biscuit Layers
- In a stand mixer, beat eggs (at room temperature) and sugar until light and airy. Fold in the flour, cornflour and a pinch of salt.
- Divide the batter into five equal portions and spread into 20 cm ring moulds lined with baking parchment.
- Bake in a static oven at 175°C for about 15 minutes, until golden.
Tip: If you don’t have multiple moulds, bake the batter on lined trays and cut out the discs with a pastry ring once cooled.
2. Syrup
- Combine water and rum in a small pan, add sugar and stir over heat until dissolved.
- Bring to the boil, then remove from heat and allow to cool before transferring to a jug.
3. Filling
- Melt the dark, milk and white chocolate in a bain-marie.
- Finely grind hazelnuts with icing sugar and cocoa powder.
- Warm the milk and butter, then combine with the chocolate and nut mixture, mixing well until smooth.
- Once cooled, transfer to a piping bag.
4. Glaze
- Heat cream and glucose in a saucepan, add chopped dark chocolate and stir until melted (do not boil).
- Add butter and blend with an immersion blender until smooth and glossy.
5. Assembling the Savoia Cake
- Place the first biscuit disc on a serving plate, brush lightly with the syrup, and spread with a generous layer of chocolate cream.
- Repeat with the remaining layers. Brush the top disc with syrup.
- Chill the cake for at least 30 minutes.
- Warm the glaze slightly and pour over the cake, ensuring an even coating.
- Refrigerate for 1 hour before decorating. Dust with white chocolate shavings or pipe a message for a refined finish.
The Pistachio & White Chocolate Savoia Cake
For a modern twist, try the pistachio variation. Replace the dark chocolate in the filling with the same amount of white chocolate for a lighter colour and delicate flavour, and substitute hazelnuts with pistachios. For the glaze, use 300 g Venchi Pistachio Chocolate instead of dark chocolate.
Whichever version you choose, the Savoia Cake is guaranteed to please even the most discerning dessert lovers!