sacripantina cake, typical italian recipe from Ligura region, dessert spoon

Sacripantina cake

The sacripantina cake is a typical Italian dessert of Genova (from Liguria region) and named after Sacripante, one of the characters of the chivalric poems of Ariosto.

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  • 1. In a bowl, mix the butter with 150 g of sugar, creating a soft cream. Join the coffee and liqueur.
  • 2. Dividete la farcia in due parti, in una delle quali incorporerete il cacao in polvere.Divide the filling into two parts, in one of which add the cocoa powder.
  • 3. Cut into 6 equal disks the cake, place a first disk on the bottom of a mold coated with non-stick baking paper and wipe off with a few drops of Marsala liquor.
  • 4. Spread over the spnge cake disk a third of the chocolate cream, cover with a second disc of sponge cake and cover with a third of coffee cream and so on alternating discs with the filling of the two flavors, to end with the filling.
  • 5. Cover the cake with parchment paper and place a weight on top of it to tie the discs of sponge cake between them
  • 6. Place the sagripantina cake in the fridge to rest for about 3 hours.
  • 7. Remove the cake from the refrigerator; cookies and amamretti biscuits grind to a fine powder and mix it with the remaining sugar.
  • 8. Sprinkle the cake with this finely chopped and put in the fridge for another hour before serving.

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