Massini

Ingredients

Sponge

• 6eggs, separated
• 180 gcaster sugar
• 180 gplain flour
• 1 tspbaking powder
• 1 tspvanilla extract
• a pinch of salt

Syrup, to soak

• 150 mlwater
• 80 gcaster sugar
• 2 tbsporange juice or a spoonful of liqueur

Cream layer

• 600 mldouble cream, cold
• 60 gicing sugar
• 1 tspvanilla extract

Yema topping

• 8egg yolks
• 200 gcaster sugar
• 120 mlwater
• 1 tbspcornflour

To finish

• caster sugar, for the burnt top
• a blowtorch, or a very hot grill

Equipment

• a 20 by 30 cm tin, lined

Directions

1. Beat the yolks with two thirds of the sugar until pale and thick. This takes about five minutes with an electric mixer. Beat the vanilla into the yolks. Whisk the whites with the salt to soft peaks. Add the remaining sugar gradually and whisk to a firm glossy meringue. Sift the flour and baking powder over the yolk mixture. Fold in a third of the whites first to slacken the batter.
2. Fold in the flour and the rest of the whites alternately. Use a large spatula and a cutting and lifting motion. Stop the moment no streaks of flour or white remain. Pour it into the lined tin and level it gently. Bake at 180C for twenty-five minutes. It should spring back when pressed in the centre.
3. Let it cool completely in the tin. Put the sugar and water in a small pan. Heat it until the sugar dissolves and bring it to a simmer. Boil it for three minutes to make a light syrup.
4. Whisk the yolks with the cornflour in a separate bowl. Tempering the yolks is what stops them scrambling. Pour a ladleful of the hot syrup into the yolks while whisking hard. Add another ladleful and whisk again. Pour the tempered yolks back into the pan. Cooking it needs very low heat and constant attention. Set the pan over the lowest possible heat.
5. Whisk constantly, reaching into the corners of the pan. It will thicken over about six or seven minutes. Pour it through a sieve into a bowl to catch any lumps. Press cling film onto the surface and chill it completely. Heat the water and sugar until dissolved. Stir in the orange juice or liqueur off the heat. Let the syrup cool completely. Whipping the cream is done at the last moment.
6. Whip the cold cream with the icing sugar and vanilla. Stop at firm peaks that hold their shape. Cut the cooled sponge horizontally into two even layers. Put the bottom layer back into the tin. Brush it generously with the cooled syrup.
7. Spread all the whipped cream over it in a thick even layer. Lay the second sponge layer on top. Brush that layer with syrup as well. Spread the chilled yema custard over the top in an even layer. Cover it loosely and refrigerate it for at least four hours. The cake must be properly set before you touch it with a flame.
8. Sprinkle an even layer of caster sugar over the yema. Use a blowtorch to caramelise it, moving steadily. Work in sections and keep the flame moving. A very hot grill will do it if you have no torch.
9. Let the burnt top set for ten minutes before cutting. Cut it with a long thin knife, wiping the blade between cuts. Serve it cold, with strong coffee. It keeps for two days in the fridge but the top softens.

Technique

• Temper the yolks with hot syrup and never let the yema boil, since it curdles easily.
• Chill the assembled cake for at least four hours before burning the top.
• Keep the blowtorch moving; the sugar should go amber, not black.

Substitutions

• A very hot grill in place of a blowtorch, watched constantly.
• Dulce de leche spread thinly under the cream, which some bakeries add.

Variations

• With peaches between the layers, as some versions have.
• With dulce de leche under the cream.
• Made as individual portions in glasses.

History

A classic of Montevideo confectioners, sold by the slice in bakeries alongside chaja.

Frequently asked questions

What is Massini?

Massini is a dessert from Uruguay: sponge layered with cream and topped with burnt-sugar custard. A classic of Montevideo confectioners, sold by the slice in bakeries alongside chaja.

How long does Massini take to make?

Massini takes 1 hour plus 4 hours chilling of preparation and 35 min of cooking. The recipe makes 12 slices. It is rated hard to make.

What can I substitute in Massini?

Yes, within limits. A very hot grill in place of a blowtorch, watched constantly. Dulce de leche spread thinly under the cream, which some bakeries add.

What is the most important thing to get right in Massini?

Whisk constantly, reaching into the corners of the pan. It will thicken over about six or seven minutes. Pour it through a sieve into a bowl to catch any lumps. Press cling film onto the surface and chill it completely. Heat the water and sugar until dissolved. Stir in the orange juice or liqueur off the heat. Let the syrup cool completely. Whipping the cream is done at the last moment.