| pan di spagna: |
|---|
5
3/4
|
ea
c
|
egg yolks
sugar
|
beat together until lemon colored
|
1
3
|
c
T
|
flour, sifted
water, or as req
|
add, little at a time,
blending in well
add 'til mix is not too dry
|
1
1
|
T
T
|
dark rum
lemon juice
|
add and mix; reserve
|
5
1/4
|
ea
c
|
egg whites
sugar
|
beat whites to soft peaks, add
in the sugar, tablespoon at a time
continue beating 'til stiff, not dry;
fold whites into the yolk mix
|
- butter 2 ea 9-inch layer pans
- pour cake batter into prepared pans and bake at 350°F for
20 minutes, or until toothpick inserted in center comes out clean.
- remove cakes from oven and turn out onto a cake rack
to cool completely.
- cakes can be tightly wrapped and refrigerated overnight, or
frozen (up to 3 weeks) for future use.
|
| soft custard: |
|---|
2
4
1/4
1
|
c
ea
c
t
|
milk
eggs
sugar
vanilla (or rum)
|
mix, and heat slowly, stirring the
while, until mix starts to thicken
and coats the spoon
|
| sirop di rhum: |
|---|
1/4
1/2
|
c
c
|
dark rum
simple syrup
|
mix
|
| crema montata e stabilato: |
|---|
1
|
pt
|
heavy cream
|
beat in large chilled bowl, with chilled
beaters, 'til it starts to thicken
|
1
2
|
t
t
|
dark rum
corn syrup
|
add from side of bowl, beat until stiff
peaks form
|
- use immediately or put in ice box until needed
- if peaks have later softened, rejuvenate with a hand whisk
|
| assembly: |
|---|
- slice sponge cake layers in half to form four thin layers
- spray/brush all sponge layers, on the cut side,
evenly with the rum syrup
- allow sprayed/brushed rum to soak into the cake for about
5 minutes.
- place first layer on platter, and cover with a layer of
soft custard
- top this with another layer of rum sprinkled sponge cake
- spread a layer of soft custard on the second sponge layer
- alternate until all layers in place
- frost the top layer and sides of cake with stabilized
whipped cream.
|
| crema di pasticciera (alternatitive to the soft custard): |
|---|
2
|
c
|
milk
|
scald in sauce pan
|
3
1
1/2
|
ea
T
t
|
egg yolks
corn starch
vanilla (or rum)
|
mix well in separate sauce pan
add scalded milk very slowly in thin
stream, beating constantly;
cook over low heat, stirring with a
wooden spoon 'til mix reaches boiling
point; cook 4 min longer, stirring
constantly
|
1
|
T
|
butter
|
remove pan from heat, add, mix well
|
- pour into bowl and let cool, stir occasionally to prevent
skin from forming over the top.
- press plastic wrap on to surface to prevent skin from forming and chill
for 3-4 hours
|
| note: |
|---|
- the first time i made this cake, the receipt called
for 1 1/4 c flour to 5 egg yolks, and the result was
extremely stiff, the beaten egg whites did not loosen it
much, and as a result, the cake did not rise much and was
tough -- i.e. nfg
- successive times, water was added (as the receipt now
calls for) and the result was much better
- however, at first fearful of overbeating the egg whites,
i didn't beat them stiff enough, but when i did, the result
was perfect
|