Zuppa Inglese Cake Recipes

ZUPPA INGLESE

Steps:

• For Pastry Creams:
• Bring milk and 1/2 cup plus 3 tablespoons sugar to boil in heavy large saucepan, stirring to dissolve sugar. Remove from heat. Whisk yolks with remaining 1/2 cup plus 3 tablespoons sugar in large bowl to blend. Sift flour into yolk mixture and whisk to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan and whisk over medium heat until custard boils and thickens, about 2 minutes. Divide custard between 2 medium bowls. Add chocolate and cinnamon to custard in 1 bowl and stir until chocolate melts. Add vanilla and orange peel to custard in second bowl and stir to blend. Press plastic wrap onto surface of each custard and chill until cold, at least 4 hours.
• For Syrup:
• Stir 1 cup plus 2 tablespoons water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Cool. Mix in rum.
• Cut sponge cake vertically into 3/8-inch-thick slices. Arrange enough cake slices on bottom of 16-cup glass bowl to cover in single layer. Brush 6 tablespoons syrup over. Spread half of orange cream over cake. Top with another layer of cake slices. Brush with 7 tablespoons syrup. Spread remaining chocolate cream over. Top with another layer of cake slices. Brush with 7 tablespoons syrup. Spread remaining orange cream over. Top with enough remaining cake slices. Brush with 7 tablespoons syrup. Spread remaining chocolate cream over. Top with enough remaining cake slices to cover. Brush 7 tablespoons syrup over. Cover and refrigerate at least 2 hours or overnight.
• Whip 2 cups chilled cream in medium bowl to soft peaks. Spread cream over cake. Garnish with chocolate shavings and candied fruit, if desired.

ZUPPA INGLESE

Steps:

• In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
• In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
• Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
• In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.

ZUPPA INGLESE

Steps:

• 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.