Zuppa Inglese

Recipe by Dee514
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READY IN: 2hrs
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • 3
    ounces rum
  • 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
  • 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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