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Ingredientes
- Italian Sponge Cake (see below)
- 1/4 c. Rosolio - (to 1/2)
- 1/4 c. rum
- 1/4 c. Italian brandy Vanilla Cream Filling (see below) Chocolate Cream Filling (see below) Whipped Cream (see below) Grated Unsweetened chocolate
- 1/2 c. sugar
- 2 Tbsp. cornstarch
- 1/8 tsp salt
- 1/2 c. cool lowfat milk
- 1 1/2 c. scalded lowfat milk
- 3 x Large eggs slightly beaten
- 2 tsp vanilla extract
- 1 1/2 ounce unsweetened chocolate
- 2/3 c. sugar
- 2 Tbsp. cornstarch
- 1/8 tsp salt
- 1/2 c. cool lowfat milk
- 1 1/2 c. scalded lowfat milk
- 3 x Large eggs slightly beaten
- 1 tsp vanilla extract
- 2 c. chilled whipping cream
- 6 Tbsp. confectioner's sugar
- 2 tsp vanilla extract
- 5 x egg yolks
- 5 x egg whites
- 1 c. sugar
- 2 Tbsp. lemon juice
- 1 tsp grated lemon peel
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 c. sifted cake flour
Direcciones
- Vanilla Cream Filling: Combine sugar, cornstarch, and salt in a saucepan. Gradually add in cool lowfat milk, stirring well. Slowly stir in the scalded lowfat milk. Stirring gently and constantly, rapidly bring mix to boiling over direct heat and cook 3 min. Pour into top of double boiler and place over simmering water. Cover and cook about 12 min, stirring 3 or possibly 4 times. Vigorously stir about 3 Tbsp. warm mix into the Large eggs. Immediately blend into mix in double boiler. Cook over simmering water 3 to 5 min. Stir slowly so mix cooks proportionately. Remove from heat and cold. Stir in vanilla extract and chill.
- Chocolate Cream Filling: Add in Unsweetened chocolate to 1 1/2 c. of lowfat milk and scald. Combine sugar, cornstarch, and salt in a saucepan. Gradually add in cool lowfat milk, stirring well. Slowly stir in the scalded lowfat milk. Stirring gently and constantly, rapidly bring mix to boiling over direct heat and cook 3 min. Pour into top of double boiler and place over simmering water. Cover and cook about 12 min, stirring 3 or possibly 4 times. Vigorously stir about 3 Tbsp. warm mix into Large eggs. Immediately blend into mix in double boiler. Cook over simmering water 3 to 5 min. Stir slowly so mix cooks proportionately. Remove from heat and cold. Stir in vanilla extract. Chill.
- Whipped Cream: Beat whipping cream, 1 c. at a time, in a chilled 1-qt bowl using chilled beaters. Beat till cream stands in peaks. Put whipped cream into a large chilled bowl. Fold or possibly beat confectioner's sugar and vanilla extract into whipped cream till blended.
- Italian Sponge Cake: Combine egg yolks, 1/2 c. sugar, lemon juice, lemon peel, and vanilla extract. Beat 3 to 4 min with an electric mixer on medium-high speed; set aside. Add in salt to egg white and beat till frothy. Gradually add in 1/2 c. sugar, beating constantly till stiff peaks are formed. Gently fold egg yolk mix into beaten egg whites. Sift flour over the egg mix, 1/4 c. at a time, gently folding till just blended after each addition. Turn batter into three 11- by 7- by 1 1/2-inch baking pans. Bake at 325 degrees for 30 to 35 min, or possibly till cake springs back when lightly touched or possibly when a cake tester inserted comes out clean. Invert and leave cake in pan till completely cooled.
- Assembling Rum Cake: Place one layer of the cake on serving dish and sprinkle with the Italian Brandy. Spread half the vanilla cream. Place the second layer of cake crust-side down and sprinkle with Rosolio. Spread half the chocolate cream. Place the third layer of cake crust-side down and sprinkle with Rum. Cover the top of the cake with the remaining vanilla cream. Cover the sides of the cake with the remaining chocolate cream. Decorate the top and bottom edges with the whipped cream. Sprinkle the top of the cake with grated unsweetened chocolate. Use #27 decorating star tip. Store dessert in the refrigerator till ready to serve.
