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Italian Rum Cake (Zuppa Inglese)

Italian Sponge Cake

1/4 to 1/2 cup Rosolio (approximate)
1/4 cup Rum (approximate)
1/4 cup Italian Brandy (approximate)

Vanilla Cream Filling
Chocolate Cream Filling
Whipped Cream
Grated unsweetened chocolate


Make Creams and chill.


Vanilla Cream Filling

1/2 cup sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
1/2 cup cold milk
1 1/2 cups scalded milk
3 eggs slightly beaten
2 teaspoons vanilla extract

Combine sugar, constarch, and salt in a saucepan. Gradually add
cold milk, stirring well. Slowly stir in the scalded milk.

Stirring gently and constantly, rapidly bring mixture to boiling
over direct heat and cook 3 minutes. Pour into top of double boiler
and place over simmering water. Cover and cook about 12 minutes,
stirring 3 or 4 times.

Vigorously stir about 3 Tablespoons hot mixture into the eggs.
Immediately blend into mixture in double boiler. Cook over simmering
water 3 to 5 minutes. Stir slowly so mixture cooks evenly. Remove
from heat and cool.

Stir in vanilla extract and chill.


Chocolate Cream Filling

1 1/2 ounces (1 1/2 squares) unsweetened chocolate
2/3 cups sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
1/2 cup cold milk
1 1/2 cups scalded milk
3 eggs, slightly beaten
1 teaspoon vanilla

Add unsweetened chocolate to 1 1/2 cups of milk and scald.

Combine sugar, cornstarch, and salt in a saucepan. Gradually add
cold milk, stirring well. Slowly stir in the scalded milk.

Stirring gently and constantly, rapidly bring mixture to boiling
over direct heat and cook 3 minutes. Pour into top of double boiler
and place over simmering water. Cover and cook about 12 minutes,
stirring 3 or 4 times.

Vigorously stir about 3 Tablespoons hot mixture into eggs.
Immediately blend into mixture in double boiler. Cook over simmering
water 3 to 5 minutes. Stir slowly so mixture cooks evenly. Remove
from heat and cool.

Stir in vanilla extract. Chill.


Whipped Cream

2 cups chilled whipping cream
6 Tablespoons confectioner's sugar
2 teaspoons vanilla extract

Beat whipping cream, 1 cup at a time, in a chilled 1-quart bowl
using chilled beaters. Beat until cream stands in peaks.

Put whipped cream into a large chilled bowl. Fold or beat
confectioner's sugar and vanilla extract into whipped cream. until
blended.


Assembling Rum Cake: Place one layer of the cake on serving dish
and sprinkle with the Italian Brandy. Spread half the vanilla
cream

Place the second layer of cake crust side down and sprinkle with
Rosolio. Spread half the chocolate cream.

Place the third layer of cake crust side down and sprinkle with
Rum. Cover the top of the cake with the remaining vanilla cream.

Cover the sides of the cake with the remaining chocolate cream.

Decorate the top and bottom edges with the whipped cream. Sprinkle
the top of the cake with grated unsweetened chocolate. Use #27
decorating star tip.

Store dessert in the refrigerator until ready to serve.


Italian Sponge Cake

5 egg yolks
5 egg whites
1 cup sugar
2 TBS lemon juice
1 tsp grated lemon peel
1 tsp vanilla extract
1/2 tsp salt
1 cup sifted cake flour

Combine egg yolks, 1/2 cup sugar, lemon juice, lemon peel, and
vanilla extract. Beat 3 - 4 minutes with an electric mixer on
medium-high speed; set aside.

Add salt to egg white and beat until frothy. Gradually add 1/2
cup sugar, beating constantly until stiff peaks are formed.

Gently fold egg yolk mixture into beaten egg whites. Sift flour
over the egg mixture, 1/4 cup at a time, gently folding until just
blended after each addition..

Turn batter into a 9 inch tube pan. (see note)

Bake at 325 for 60 to 65 minutes, or until cake springs back when
lightly touched or when a cake tester inserted comes out clean.

Invert and leave cake in pan until completely cooled.

NOTE: For Zuppa Inglese, pour batter into three 11 x 7 x 1 1/2
inch baking pans.

Bake at 325 for 30 to 35 minutes.

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