Zuppa Inglese
- Reviews 1
Ready In: 2 hrs
Serves: 8-12
Yields: 1 ten inch cake
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 1⁄2 cups sugar
- 1 1⁄4 cups pastry flour, sifted
- 1 teaspoon vanilla
- 1⁄2 teaspoon grated fresh lemon rind
- 5 egg whites
Pasticciera Cream
- 3 tablespoons sugar
- 3 egg yolks
- 3 tablespoons flour
- 1⁄2 teaspoon grated fresh lemon rind
- 1⁄2 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)
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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