The month of September is fast approaching and what better way to celebrate that special day than with cake. As San Antonians get ready to celebrate, TLC’s ‘Cake Boss’ Buddy Valastro, from  Buddy V’s Ristorante, located at The Shops at La Cantera is graciously sharing the secret recipe for the much loved Italian Birthday Cake. (Buddy V’s Ristorante, 2018)

Italian Birthday Cake courtesy of Bryan Forgione
Ingredients:
•3 vanilla sponge cakes
•Rum simple syrup
•Cannoli cream
•Chocolate pastry cream
•Toasted almonds
•Whipped cream

Method:
1.Brush sponge with simple syrup. Then spread cannoli cream.
2.Place second layer of sponge and brush with simple syrup. Then spread chocolate pastry cream.
3.Place third layer of sponge and brush with simple syrup. Using a spatula, smooth chocolate pastry cream on the sides of the cake. Then smooth whipped cream on top of the cake.
4.Coat the sides of the cake with toasted almonds.
5.With the star tip in a piping bag, pipe a border around the top and bottom of the cake.

Sponge Cake Ingredients:
•265 grams water
•160 grams blended oil
•1 tbsp vanilla extract
•9 egg yolks
•375 grams cake flour (sifted)
•157.5 grams sugar
•19 grams baking powder
•3 grams salt
•9 egg whites
•300 grams sugar

Sponge Cake Method:
1.Whip water, oil, vanilla extract, yolks and dry ingredients until double in size.
2.Whip egg whites and sugar until stiff peak and fold into mixture.
3.Spray pan and put parchment.
4.Bake at 325 degrees F until it springs back.

Rum Simple Syrup Ingredients:
•985 grams sugar
•985 grams water
•1 cup rum

Rum Simple Syrup Method:
1.Boil sugar and water until sugar has dissolved.
2.Add rum.
3.Cool in ice bath.

Cannoli Cream Ingredients:
•2 lbs. Impastata
•1 lb. Ricotta, tub
•2 drops cinnamon oil
•8 oz. sugar
•4 oz. cocoa drops

Cannoli Cream Method:
1.In electric mixer with paddle attachment, beat both cheeses and sugar.
2.Add oil.
3.Lastly, add cocoa drops and taste the cream.

Chocolate Pastry Cream Ingredients:
•360 grams egg yolks
•600 grams sugar
•125 grams cornstarch
•1 qt. + 488 grams Half & Half
•8 grams vanilla extract
•3.5 grams salt
•2 oz. butter
•70 grams cocoa powder

Chocolate Pastry Cream Method:
1.Combine Half & Half, sugar, vanilla and salt in a pot. Bring to a boil.
2.In a bowl, combine yolks, cocoa powder and cornstarch.
3.Temper the milk mixture into yolk mixture.
4.Put back onto heat and with a hand blender, mix until thick.
5.Add butter.
6.Strain and cool in ice bath.

Whipped Cream Ingredients:
•1 qt. heavy cream
•1.5 cups powdered sugar
•1 tbsp vanilla extract

Whipped Cream Method:
1.Whip all ingredients together until stiff peak.

Buddy V’s Ristorante
15900 La Cantera Pkwy
San Antonio, TX 78256
(210) 462-1167