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Let’s try to prepare the dessert for the Bake Off Italia final: Gino Fabbri’s Giubileo cake

Jubilee Cake by Gino Fabbri

Gino Fabbri's Giubileo cake is made up of various layers, from the sponge cake to the black cherry icing, passing through the chocolate mousse. Here is the original dessert recipe.

We know, making it as beautiful as its origins can be a challenge… but nothing is impossible! We have tried several times to make it similar to the real one, made by the well-known Italian pastry chef, and this is the result of our Giubileo cake by Gino Fabbri. Do it and do it again without ever getting tired, to achieve a result almost equal to the original. Whatever happens, it will always be good to taste!

This cake is one of Fabbri's best known and was awarded in the “ 2000 Jubilee Cake ” competition; precisely to this event, the dessert owes its name. However, the process is quite long, because it involves the creation of various layers. It starts with a base of sponge cake , particular and very low, and continues with an almond croccantino , the kirsch syrup , a dark chocolate mousse , the black cherry cream ; to finish, just cover everything with a shiny black cherry glaze . You can have a further explanation in the final 2022 episode of the beloved cooking show " Bake Off Italia ", in which this delicious dessert will be present. But for now, start practicing!

Jubilee Cake by Gino Fabbri
Jubilee Cake by Gino Fabbri

Preparing the recipe for Gino Fabbri's Giubileo cake

For convenience, we divide the process into several stages, each dedicated to each part that makes up the dessert. Let's start with a soft and sweet sponge cake, and finish with the glossy and scented black cherry icing. Don't worry, with a lot of patience you will get a scenographic and delicious dessert.

Sponge cake

  • 70 g of 00 flour
  • 3 yolks
  • 2 egg whites
  • 60 g of granulated sugar
  • 26 g of honey
  1. In a bowl, combine the yolks with 40 g of sugar; whip with electric whisk .
  2. As the mixture becomes foamy, add the honey to incorporate it.
  3. In another bowl, whisk the egg whites, adding 20 g of sugar little by little.
  4. Once done, pour the whipped egg whites onto the mixture with the yolks and gently incorporate with a spatula.
  5. Also add the flour, after having sifted it .
  6. Once you have obtained a homogeneous mixture, roll it out in a circular mold (with a diameter of 22 cm ), covered with parchment paper.
  7. Level the dough with a spatula and cook in the oven at 230°C for 7 minutes . Then, let it cool to room temperature.

Almond crunchy

  • 15 g of cocoa powder
  • 25 g of almond praline
  • 25 g of almond paste
  • 5 g of butter
  • 30 g of wafers
  1. Melt the butter in a saucepan, then transfer it to a bowl.
  2. Add in this order: the praline, the paste, the cocoa, the wafers ( reduced into flakes ); stir to incorporate each addition.
  3. Place the dough between two sheets of paper and roll it out with a rolling pin , to obtain a circular sheet with a thickness of about 3 mm .
  4. Place in the freezer to firm up for 30 minutes .

Cherry cream

  • 260 ml of liquid fresh cream
  • 30 g of black cherry pulp
  • 110 g of granulated sugar
  • 110 g of mascarpone
  • 2 egg whites
  • 30ml of water
  • a few drops of lemon juice
  • 5 g of gelatin sheets
  1. Keep the mascarpone and cherry pulp at room temperature for at least 3 hours before using them.
  2. Soak the gelatin sheets for about 10 minutes.
  3. In a saucepan, pour the water and the sugar and cook over a moderate heat . When the syrup is created and it becomes hot (the optimal temperature is 121°), switch off.
  4. In a bowl, whip the egg white with an electric mixer and pour the hot syrup over it. Continue beating the mixture until it cools down; in this way you will get an Italian meringue.
  5. Pour the black cherry pulp into a bowl, add the mascarpone and lemon juice and mix vigorously.
  6. Squeeze the gelatin and add it too; then, also incorporate the meringue.
  7. Subsequently, whip the liquid cream separately and, when it becomes frothy, mix it completely with the rest of the cream.

Dark chocolate mousse

  • 1 yolk
  • 100 g of dark chocolate
  • 10 g of granulated sugar
  • 35 g of milk
  • 210 ml of liquid fresh cream
  1. In a saucepan, add the milk to 40 ml of liquid cream and heat over a moderate heat until it boils .
  2. Add the egg yolk to the sugar and beat them with a fork in a bowl; then, add this mixture to the saucepan.
  3. Cook until it reaches 82°C and sift the mixture through a sieve , transferring it into a bowl.
  4. To this, add the dark chocolate ( coarsely chopped with a knife). Emulsify the cream with an immersion blender .
  5. Separately, whip the remaining amount of cream; when the cream is still a little hot, stir in the cream using a spatula. The result must be a frothy and homogeneous mousse.

Wet with kirsch

  • 40 g of kirsch
  • 40 g of granulated sugar
  • 40ml of water
  1. In a saucepan, combine the water with the sugar. Cook over medium heat and stir occasionally .
  2. When it comes to a boil, remove from the heat.
  3. Leave to cool and add the kirsch; then, stir.

Black cherry glaze

  • 15 g of granulated sugar
  • 15 g of glucose
  • 1.5 g of pectin
  • a few drops of lemon juice
  • 50 g of black cherry pulp
  • 30 g of apple (pulp in puree)
  1. In a saucepan, combine the black cherry pulp with the apple pulp.
  2. Add the glucose, pectin and sugar and mix everything together.
  3. Boil over moderate heat for 3 minutes ; halfway through cooking, add a few drops of lemon juice.
  4. When the glaze is liquid, shiny and of a homogeneous colour, you can turn it off and let it cool.


  1. On a tray, place a ring with a diameter of 22 cm and, inside it, place the sponge cake disc.
  2. Sprinkle all the dough with the kirsch syrup, then cover it with the almond crunchy and a layer of chocolate mousse.
  3. Around this ring, place another one with a diameter of 24 cm. Fill the intermediate space between the two rings with the amarena cream. Place in the freezer or in a blast chiller at -18°C until it hardens.
  4. Once done, remove the rings and cover the cake with the black cherry glaze, smoothing all the outside.
  5. Put the cake in the fridge to solidify the outside. After 6-8 hours , you can personalize it with other decorations.
  6. We melted 150 g of dark chocolate in a bain-marie. Of these, 50 g were used to create a half sphere of chocolate (in the appropriate mould) and decorated with a curl of white chocolate.
  7. Spread the other 100 g on a ring to create decorations; let it cool to room temperature and fold it along the edge of the cake. Let solidify further in the fridge and it's ready!


Gino Fabbri's Giubileo cake is a real treat and conquers everyone at first glance. you can keep it for 1-2 days in the fridge , in a container.

If you have taken a liking to scenographic and elaborate desserts, why not try the Jewish babka recipe ?

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