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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375°F. | 2. In a large bowl, beat egg yolks and sugar until lemon colored. | 3. Add flour a little at a time, mixing well. | 4. Add vanilla and lemon rind, mix well. | 5. In a large bowl, beat egg whites until stiff but not dry. | 6. Fold egg whites into cake mixture. | 7. Pour cake batter into prepared pan. | 8. Bake at 375°F for about 40 minutes. | 9. Cake should be a golden brown and spring back when lightly touched. | 10. Remove cake from oven, turn cake onto a rack to cool. | 11. ----Pasticciera Cream----. | 12. In a 1 quart sauce pan, combine the sugar, egg yolks, flour, lemon rind, and vanilla and mix together well. | 13. In a second sauce pan, scald milk. | 14. Pour scalded milk over the egg yolk mixture, beating constantly with a rotary beater. | 15. Cook egg/milk mixture on low heat, stirring constantly with a wooden spoon, until mixture reaches the boiling point. | 16. Cook 4 minutes longer, stirring constantly. | 17. Remove from heat, add butter and mix well. | 18. Pour cream into a bowl and let cool, stir it occasionally to prevent a skin from forming over the top. | 19. ---Fora Chocolate Pasticciera Cream---. | 20. Follow above recipe for pasticciera cream, omitting lemon rind. | 21. Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended in well. | 22. Cool as in above directions. | 23. ----ZuppaInglese-----. | 24. Cut sponge cake into half inch slices. | 25. Sprinkle half the slices with rum, and the other half with creme de cacao. | 26. Spread the bottom of a 10 inch oven proof dish with a little of the pasticciera cream. | 27. Place 2 layers of the rum soaked cake slices on top of the cream. | 28. Pour remaining pasticcera cream over the cake slices. | 29. Sprinkle the candied fruit over the cream layer. | 30. Cover the cream/candied fruit layer with 2 layers of the creme de cacao soaked cake slices. | 31. In a medium sized bowl, beat egg whites until stiff. | 32. Add sugar to beaten whites, and beat again (to dissolve sugar). | 33. Pile the beaten egg whites on top of the cake. | 34. Bake in a slow (300°F) oven for 20 minutes. | 35. Cool before serving. | 36. Refrigerate any leftovers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rum	3	ounces		196.46200000000002	0.0	0.0	0.0
creme de cacao	3	ounces		75.65	0.0	16.83	0.425
fruit	1	tablespoon	chopped candied	1.5675	0.3721	0.0676	0.0107
egg white	3			51.48	0.7227	10.790999999999999	0.1683
sugar	4	tablespoons		1208.97	302.394	0.0	0.0
egg yolk	5			273.7	3.0515	13.481	22.559
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
pastry flour	1 1/4	cups	sifted	75.65	0.0	16.83	0.425
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
lemon	1/2	teaspoon	grated rind	0.6404	0.2058	0.0243	0.0066
egg white	5			51.48	0.7227	10.790999999999999	0.1683
sugar	3	tablespoons		1208.97	302.394	0.0	0.0
egg yolk	3			273.7	3.0515	13.481	22.559
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
lemon	1/2	teaspoon	grated rind	0.6404	0.2058	0.0243	0.0066
vanilla	1/2	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
milk	2	cups		297.68	23.3264	15.372	15.9576
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
baking chocolate square	2	ounces	grated	372.36	16.4836	8.3056	30.3398
butter				85.5	3.9285	2.6715	7.2
flour				108.4275	23.7385	1.7627	0.4207

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.