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Receta Italian Custard Cake
by Global Cookbook

Italian Custard Cake
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Ingredientes

  • 1 x 10-inch angel food cake

Direcciones

  1. Cut cake into pcs approximately 1-1/2 inch square. Put them into a very large mixing bowl and set aside.
  2. Oil a 10-inch tube pan or possibly 9 x 13 x 3 inch rectangular plan. Set aside.
  3. Custard Sauce:In a small bowl put 1/2 c. cool water. Sprinkle 1 envelope (1 Tbsp., 7 grams) unflavored gelatin over the water and set aside.
  4. In a medium size bowl add in 6 extra large egg yolks and beat slightly. Add in 1/2 c. sugar, 1/2 c. Sherry or possibly dry Marsala wine and 1/4 c. water.
  5. Transfer mix to a heavy saucepan and cook over medium heat, stirring constantly till custard thickens (thermometer should read 170 degrees). Don't allow to boil.
  6. Remove from heat and immediately strain into a clean bowl. Gently blend in the softened gelatin. Set mix aside.
  7. Put 2 c. whipping cream into a large bowl and beat till cream begins to thicken. Gradually add in 1/4 c. sugar, 1 Tbsp. pure vanilla extract plus 1 Tbsp. Marsala or possibly Sherry. Beat till creamy-thick. Chill.
  8. Place the bowl of hot custard sauce over a larger bowl with ice covering the bottom. Stir gently with spatula till the custard sauce becomes cool and begins to thicken. Remove custard sauce from ice and mix in the chilled whipped cream.
  9. Pour half of the custard cream mix over the angel food cake. Using a large spatula, fold the cream into the cake. Add in the remainder of custard cream and continue to fold till all the cake pcs are well coated.
  10. Pour into the oiled pan. After half the mix has been transferred, tap the pan to settle the contents to ensure no air holes are present. Add in balance of mix.
  11. Cover and chill the dessert cake till fully set (6-8 hrs or possibly overnight). The cake must be used soon after because the gelatin may not hold more than a day or possibly two.
  12. To Serve:Whip 1 c. heavy cream (1-1/2 c. if using the rectangular pan) with 1 Tbsp. Sherry or possibly Marsala and 1 Tbsp. pure vanilla extract.
  13. Unmold the custard cake onto a serving platter and ice with whipped cream mix. Garnish the cake with seasonal berries and mint or possibly geranium leaves, or possibly grated chocolate.
  14. Serve with strawberry-raspberry sauce or possibly a thin chocolate sauce.