Maltese Prinjolata

For the Genoise Sponge: Preheat oven to 180 C. Butter a 12-by-18-inch pan, lined with parchment paper. Butter and flour the paper and set aside.

Set the metal bowl of an electric mixer. Combine sugar and eggs in the bowl, and whisk until mixture is warm to the touch, about 2 minutes.

Transfer the bowl to the electric mixer fitted with the whisk attachment, and beat on high speed until mixture is very thick and pale, 6 to 8 minutes. With a rubber spatula, gently transfer mixture to a large clean mixing bowl.

Sift in the flour in three additions, folding gently after each. In a small bowl, combine butter and vanilla, then add in a steady stream as you fold in the third addition of flour.

Fold gently, and pour out onto prepared pan. Smooth top with offset spatula. Bake until cake is springy to the touch and golden brown, 15 to 18 minutes. Remove from oven, and let cool on a wire rack.

For the Buttercream filling: Combine egg whites, sugar and salt in the heat-proof bowl of a standing mixer set over a pan of simmering water.

Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form.

Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla.

Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.

Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Add the chopped pine nuts and mix gently.

Assembling the cake: From the sponge, cut out 4 discs of gradually increasing sizes that fit the widening diameter of your dome-shaped mold.

Moisten the mould and cover with a layer of cling wrap. Place the smallest cake disc at the bottom of the mould. Top with a teaspoon of whisky, if using. Top with a thick layer of the buttercream filling.

If there is any space left at the edges of the mould, stuff it with small bits of the sponge. Continue alternating layers of sponge and filling until all the discs are used up and the dome is full.

Cover with cling wrap and chill in the refrigerator overnight or for at least 4 hours.

Topping and Decorating: Whip the cream and icing sugar to stiff peaks. Whisk in the vanilla and mix gently.

Un-mould the cake and remove the cling wrap. Place the cake on a serving plate.

Coat the cake with a thick layer of whipped cream. Decorate with glacé cherries and toasted pine nuts.

Melt the chocolate and let cool slightly. Drizzle over the cake. Refrigerate the cake and serve cold.