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Zuppa Inglese 02

Zuppa Inglese 02 is a cakes recipe made with Sugar, Salt, Cold Milk, Scalded Milk, and Vanilla Extract. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1/8 tsp
• 1/2 cup
• 1 1/2 cup
• 2 tsp
• 1 1/2 oz
• 2/3 cup
• 1/8 tsp
• 1/2 cup
• 1 1/2 cup
• 1 tsp
• 2 cup
• 6 tbsp
• 2 tsp
• 1 cup
• 2 tbsp
• 1 tsp
• 1/2 tsp
• 1 cup

Method (preview)

1. 1

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

2. 2

   Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minutes.

3. 3

   Pour into top of double boiler and place over simmering water.

4. 4

   Cover and cook about 12 minutes, stirring 3 or 4 times.

5. 5

   Vigorously stir about 3 Tablespoons hot mixture into the eggs.

6. 6

   Immediately blend into mixture in double boiler.

7. 7

   Cook over simmering water 3 to 5 minutes.

8. 8

   Stir slowly so mixture cooks evenly.

9. 9

   Remove from heat and cool.

10. 10

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

11. 11

    Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minutes.

12. 12

    Pour into top of double boiler and place over simmering water.

13. 13

    Cover and cook about 12 minutes, stirring 3 or 4 times.

14. 14

    Vigorously stir about 3 Tablespoons hot mixture into eggs.

15. 15

    Immediately blend into mixture in double boiler.

16. 16

    Cook over simmering water 3 to 5 minutes.

17. 17

    Stir slowly so mixture cooks evenly.

18. 18

    Remove from heat and cool.

19. 19

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

20. 20

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

21. 21

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

22. 22

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

23. 23

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

24. 24

    Combine egg yolks, 1/2 cup sugar, lemon juice, lemon peel, and vanilla extract.

25. 25

    Beat 3 - 4 minutes with an electric mixer on medium-high speed; set aside.

26. 26

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

27. 27

    Gently fold egg yolk mixture into beaten egg whites.

28. 28

    Sift flour over the egg mixture, 1/4 cup at a time, gently folding until just blended after each addition..

29. 29

    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.