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Pazientina
Pazientina is a layered dessert with almonds, zabaione to the Marsala, Cittadella polenta and dark chocolate icing.
The Pazientina is a cake made up of distinct layers, designed for a dessert service or for a afternoon snack rich. The almond base offers a compact but soft consistency, while the zabaione to the Marsala introduces a creamy, fragrant and enveloping component. The contrast with the Cittadella polenta, sprinkled with alchermes, makes the cut more complex and adds a recognizable aromatic note. The dark chocolate coating completes the ensemble with an intense and slightly bitter finish, balancing the sweetness of the cream and the dough. The preparation requires attention, especially in the uniform cooking of the layers and in the processing of the egg whites, which contribute to the structure of the mixture of almonds. The recipe is traced back to the Veneto region.
Instructions
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8 steps · natural Italian voice
Prepare the mixture
Mix the sugar and butter until smooth. Add the flour. sprinkling in graduallyAdd a pinch of salt and stir in the finely ground sweet and bitter almonds. Mix until the ingredients are evenly distributed, leaving no lumps or dry particles.
Whip the egg whites
Mount the three egg whites to stiff peaks, until they are white, firm and able to hold their shape. Incorporate them to the mixture of almonds in several stages, with movements from the bottom up, so as not to deflate the mixture and preserve its lightness.
Cook the first disc
30 minTransfer the mixture in one baking pan Spread the springform pan into an even layer about 1 cm thick. Bake for 30 minutes, then remove the cake when the surface appears cooked and firm. Let it cool completely before proceeding.
Prepare the polenta
In the same cake pan Prepare a "Cittadella polenta" following the instructions for that recipe. Roll it out until it's as thick as the almond disc, so the two layers can overlap evenly.
Cook it zabaione
Mix the egg yolks with the sugar, marsala and flour until smooth. Cook, stirring, until the cream becomes thick and smooth; when it coats the spoon and has no lumps, remove from the heat and let it cool.
Assemble the layers
Place the almond mixture disc in the cake pan. Spread half of the zabaione on the surface, then place the Cittadella polenta disc and sprinkle it with a little alchermesCover with the remaining cream, spreading it to the edges to obtain an even filling.
Cool and level
Transfer the mixture to a cool place and let it set. Once the layers are stable, carefully level the surface using a spatula, eliminating any unevenness or irregularities before proceeding with the frosting.
Glaze and decorate
Cover the surface with the dark chocolate glaze, forming a smooth, even layer. Garnish with dark chocolate leaves and let the cake set in a cool place before serving.
Chef's Tips
Whip the egg whites to stiff peaks and incorporate them with delicate movements: they will keep it airy the mixture of almonds, which should cook in a uniform layer of about one centimetre.
Ingredients
- Ingredients for 6-8 people
- (5.29 oz) 150 g sugar
- (5.29 oz) 150 g butter
- (3.88 oz) 110 g flour
- (3.53 oz) 100 g sweet almonds
- (1.76 oz) 50 g bitter almonds
- 3 egg whites, little salt
- dark chocolate glaze
- For the cream:
- 5 egg yolks,
- (10.58 oz) 300 g sugar
- 5 dl of marsala
- (2.82 oz) 80 g flour
Can't find it in the US?
- bitter almondsNot sold in the US
Sweet almonds plus 1/4 teaspoon pure almond extract per 100 g
Bitter almonds are not sold for food use in the United States.
- MarsalaLiquor stores
Dry Madeira
Or: Dry sherry (add a pinch of sugar for sweet Marsala)
Avoid salted "cooking Marsala".
⚠️ Automatic ingredient-based detection. Always check product labels.
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