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Cake 900


Twentieth century cake

Cocoa bread filled with a delicious chocolate cream. Here is the 900 cake, typical of the city of Ivrea.

With this dessert we will certainly be able to capture the attention of chocolate lovers . The 900 cake, or twentieth century cake, is typical of the city of Ivrea and was prepared by a pastry chef from the city at the end of the 19th century to celebrate the advent of the new era.

The recipe is patented so what you find are attempts to imitate the original. Ours is definitely successful given that after tasting both the differences are minimal. Basically you will have to prepare a chocolate sponge cake and then fill it with a cream based on cream, mascarpone and hazelnut cream. To decorate, a sprinkling of icing sugar which in the original also bears the writing 900.

Cake 900
Cake 900

Ingredients

For the base

  • Eggs – 4
  • Flour 00 – 60 g
  • Starch – 50 g
  • Corn starch – 40 g
  • Bitter cocoa – 30 g
  • Yeast – 1 tsp

For the cream

  • Mascarpone – 250 g
  • Sweetened whipping cream – 200 g
  • Bitter cocoa – 10 g
  • Hazelnut cream – 2 tablespoons

To complete

  • Powdered sugar – to taste

Preparation

How to prepare the cake 900 recipe

1

First prepare the cocoa sponge cake. Break the eggs into a bowl, add the sugar and beat with an electric whisk until they have tripled in volume.

2

Sift the flour , starch , cocoa and yeast and add them to the mixture, mixing with a kitchen spatula from bottom to top so as not to dismantle it.

3

Line a 20cm diameter mold with baking paper and pour in the mixture. Cook at 180°C for 30-40 minutes , testing with a toothpick before removing from the oven.

4

Remove from the oven, let the cake cool completely then divide it into two halves.

5

Now all that remains is to prepare the cream. Whip the cream with an electric whisk and then, still with the whisk in action, add the mascarpone , hazelnut cream and bitter cocoa in the order.

6

Use a generous layer of cream to fill the cake then close. Decorate with a sprinkling of icing sugar and leave to rest for a few hours before serving.

We also leave you a video with all the steps. You will notice a difference in the preparation of the base but we have simplified the process by following the more classic sponge cake recipe.

As mentioned, there is no single way to prepare the 900 cake at home. For example, there are those who use chocolate custard mixed with butter and those who still love to soak the base of the cake with a little rum liqueur. We have shared with you the simplest and most similar recipe to the original.

Conservation

The Novecento cake, due to the presence of the cream, should be stored well covered in the refrigerator and consumed within a maximum of 2-3 days.

Origin and history

As mentioned, this dessert was created to celebrate the arrival of the new century. It was created by the pastry chef Ottavio Bertinotti who, having farsighted, immediately patented the recipe. In more recent times, the brand was purchased by the Balla pastry shop (in 1964) which has since then held the exclusive rights to it, as well as the original recipe.

Typical of the city of Ivrea , every day dozens and dozens of sponge cake discs come out of the artisan laboratory which are filled on the spot and packaged before the eyes of the customer. The icing sugar-based decoration, despite its simplicity, guarantees the authenticity of the product.

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