Zuppa Inglese

"An Italian cake usually served on special occasions. Posted by request."
 
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Ready In:
2hrs
Ingredients:
21
Yields:
1 ten inch cake
Serves:
8-12
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ingredients

  • 3 ounces rum
  • 3 ounces Creme de Cacao
  • 1 tablespoon candied fruit, chopped fine
  • 3 egg whites
  • 4 tablespoons sugar
  • Pan Di Spagna (Italian Sponge Cake)

  • 5 egg yolks
  • 1 12 cups sugar
  • 1 14 cups pastry flour, sifted
  • 1 teaspoon vanilla
  • 12 teaspoon grated fresh lemon rind
  • 5 egg whites
  • Pasticciera Cream

  • 3 tablespoons sugar
  • 3 egg yolks
  • 3 tablespoons flour
  • 12 teaspoon grated fresh lemon rind
  • 12 teaspoon vanilla
  • 2 cups milk (whole, not low fat)
  • 1 tablespoon butter
  • 2 ounces baking chocolate squares, grated (if making chocolate pasticciera cream) (optional)
  • Pan Di Spagna

  • butter
  • flour (for an "18 inch" square cake pan)
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directions

  • Preheat oven to 375°F.
  • In a large bowl, beat egg yolks and sugar until lemon colored.
  • Add flour a little at a time, mixing well.
  • Add vanilla and lemon rind, mix well.
  • In a large bowl, beat egg whites until stiff but not dry.
  • Fold egg whites into cake mixture.
  • Pour cake batter into prepared pan.
  • Bake at 375°F for about 40 minutes.
  • Cake should be a golden brown and spring back when lightly touched.
  • Remove cake from oven, turn cake onto a rack to cool.
  • ----Pasticciera Cream----.
  • In a 1 quart sauce pan, combine the sugar, egg yolks, flour, lemon rind, and vanilla and mix together well.
  • In a second sauce pan, scald milk.
  • Pour scalded milk over the egg yolk mixture, beating constantly with a rotary beater.
  • Cook egg/milk mixture on low heat, stirring constantly with a wooden spoon, until mixture reaches the boiling point.
  • Cook 4 minutes longer, stirring constantly.
  • Remove from heat, add butter and mix well.
  • Pour cream into a bowl and let cool, stir it occasionally to prevent a skin from forming over the top.
  • ---Fora Chocolate Pasticciera Cream---.
  • Follow above recipe for pasticciera cream, omitting lemon rind.
  • Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended in well.
  • Cool as in above directions.
  • ----ZuppaInglese-----.
  • Cut sponge cake into half inch slices.
  • Sprinkle half the slices with rum, and the other half with creme de cacao.
  • Spread the bottom of a 10 inch oven proof dish with a little of the pasticciera cream.
  • Place 2 layers of the rum soaked cake slices on top of the cream.
  • Pour remaining pasticcera cream over the cake slices.
  • Sprinkle the candied fruit over the cream layer.
  • Cover the cream/candied fruit layer with 2 layers of the creme de cacao soaked cake slices.
  • In a medium sized bowl, beat egg whites until stiff.
  • Add sugar to beaten whites, and beat again (to dissolve sugar).
  • Pile the beaten egg whites on top of the cake.
  • Bake in a slow (300°F) oven for 20 minutes.
  • Cool before serving.
  • Refrigerate any leftovers.

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Reviews

  1. Wow!!! Does this sound like "good cake"!I now have to find someones' house to go to and visit, just so I can make this cake and take it there! I certainly wouldn't make it just for us---We would eat the whole thing!Sure am looking forward to trying this recipe.
     
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RECIPE SUBMITTED BY

I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.
 
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