On Sat, 3 Dec 2011 14:40:00 +0000, roy55kat
> wrote:

>
>What is your favorite cake?

I'd not call this my favorite because we only have it every year or
two. Worth the effort though



Italian Rum Cake (Zuppa Inglese)



INGREDIENTS
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.



SOURCE: Culinary Arts/The New Italian Cooking