질문하기
Dome-shaped sponge cakes filled with pastry cream and iced with white fondant are 'nun's sighs.' These delicate mediterranean pastries are a family celebration tradition in southern Italy.
Preheat the oven to 350°F and line a baking sheet with parchment paper for ease of removal.
In a mixing bowl, beat the 4 eggs with 3/4 cup sugar until pale and tripled in volume; this aeration is crucial for a light sponge.
Fold in the flour and cornstarch gently using a spatula, keeping as much air in the batter as possible.
Spoon the batter into domes (about 2 inches across) on the sheet, spaced well apart, and bake for 15-17 minutes until just golden and set. Cool completely.
While cakes bake, prepare pastry cream: Heat milk and butter just until steaming. In a bowl, whisk 2 egg yolks with 2 tbsp sugar, then mix in 2 tbsp cornstarch. Slowly whisk in the hot milk, return to saucepan, and cook over medium heat, stirring constantly until thick. Add vanilla. Chill with plastic wrap touching surface.
Once sponges are cool, slice each dome horizontally and fill with chilled pastry cream. Sandwich tops back gently.
For fondant icing, whisk powdered sugar, light corn syrup, lemon juice, and 1-2 tbsp hot water until smooth and thick but pourable.
Glaze each filled cake fully with icing, letting it drip down sides. Let set at least 30 minutes before serving for the perfect finish.
