Cake Giorno e Notte

Hi to every unpaid pastry chef like me,
some weeks ago I have promised that I would post the cousin recipe of my first hiker-cake finlay I found the time to do it.
First I would like to tell you because I like so much this cake that its name could be translate in English like Day&Night cake. I think because it has tied to my memories when I was very young and in morning when I have had breakfast I soaked this yummy cake covered of icing sugar in milk and coffee and the slice of cake has absorbed it like a sponge. t has been fantastic, like now!
Now I put apart my young memories and give you this fantastic recipe. Let's start with ingredients:

• 200 gr. of sugar
• 200 gr. of butter
• 200 gr of flour type 00 (for pastry)
  
• 200 gr. of "fecola" flour (fecola is the flour of potatoes)
• 6 eggs
• 30 gr. of cacao powder
  
• a folder of backing powder (maybe about 5 gr. to 10 gr.)
  
• little bit of cognac
• lemon skin
• a little bit of salt (about 2-3 gr.)

Preparation:

1. Whisk eggs whites with salt in a large bowl until it will be well whipped up
2. Whisk eggs yolk with sugar, when it will be whitening add butter that it has been blunted out of the fridge
3. Mix together two flours and then winnow it then add little by little to the ought of point two keep whisking
4. When the ought will be homogeneous add to the ought of point three the grated lemon skin and cognac and keep whisking
5. Then add whip eggs white of point one whisking slowly until the ought will became a soft and homogeneous cream
6. Divide the compound in two equal part, in one of two bin put, always keep whisking, little by little the cacao powder that you have winnowed before. If you want that the compound will have an heavy cacao taste add more of it but remember that when the cake will be baked it result more thick.
7. Take a pastry pot, of about 25 cm. of diameter, and cover it with a little bit of butter then put on it some flour or grated bread. For a right baked you will need just the part that will be thrust upon to the butter. If you prefer, like me a ring shaped cake, do the same in the right pot
8. Put in the pot two doughs alternate the white part whit the black one. Repeat until the compounds will end, you will obtained about two or three layer
9. Baked for from 25 to 40 minutes (depend on the oven) at 180°C. I you want verified your result when the cake is baking take a long toothpick and prick it, if there no part of cake on it then it's well-cooked. Remember that this procedure must be done when cooking it will be almost finished.
10. Take off the cake from the pot and leave that it make cold then cover (if you like) with icing sugar

If your experiment will be right accomplished you are eating a good slice of cake with coffee, milk or everything else. I'd like it also with out any "drink" where soak it, but until now I have never seen someone that prefer this opportunity to the first one. This is because this cake is heavy and attempt to knead in mouth. For this reason I put below an alternative (but not "original"), alternative recipes that will bring to a more soft result.
Ingredients:

• 150 gr. of sugar
• 150 gr. of butter
• 150 gr of flour type 00 (for pastry)
  
• 150 gr. of "fecola" flour (fecola is the flour of potatoes)
• 5 eggs
• 30 gr. of cacao powder
  
• a folder of backing powder (maybe about 5 gr. to 10 gr.)
• from three to five spoon of milk (about 8 cl.) or better yogurt (125ml)
  
• little bit of cognac
• lemon skin
• a little bit of salt (about 2-3 gr.)

The procedure is the same that has been described before, with exception that you must add milk at point three.
I hope that you or better if someone close to you, will prepare soon a sweet and pleasant weakening to you with my Giorno e Notte. See you soon!

Mio


PS: Unfortunately I have no pictures of it but I put here just I'll do my next giorno e notte