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1
Preheat oven to 375u00b0F.
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2
In a large bowl, beat egg yolks and sugar until lemon colored.
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3
Add flour a little at a time, mixing well.
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4
Add vanilla and lemon rind, mix well.
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5
In a large bowl, beat egg whites until stiff but not dry.
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6
Fold egg whites into cake mixture.
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7
Pour cake batter into prepared pan.
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8
Bake at 375u00b0F for about 40 minutes.
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9
Cake should be a golden brown and spring back when lightly touched.
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10
Remove cake from oven, turn cake onto a rack to cool.
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11
----Pasticciera Cream----.
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12
In a 1 quart sauce pan, combine the sugar, egg yolks, flour, lemon rind, and vanilla and mix together well.
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13
In a second sauce pan, scald milk.
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14
Pour scalded milk over the egg yolk mixture, beating constantly with a rotary beater.
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15
Cook egg/milk mixture on low heat, stirring constantly with a wooden spoon, until mixture reaches the boiling point.
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16
Cook 4 minutes longer, stirring constantly.
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17
Remove from heat, add butter and mix well.
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18
Pour cream into a bowl and let cool, stir it occasionally to prevent a skin from forming over the top.
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19
---Fora Chocolate Pasticciera Cream---.
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20
Follow above recipe for pasticciera cream, omitting lemon rind.
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21
Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended in well.
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22
Cool as in above directions.
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23
----ZuppaInglese-----.
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24
Cut sponge cake into half inch slices.
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25
Sprinkle half the slices with rum, and the other half with creme de cacao.
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26
Spread the bottom of a 10 inch oven proof dish with a little of the pasticciera cream.
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27
Place 2 layers of the rum soaked cake slices on top of the cream.
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28
Pour remaining pasticcera cream over the cake slices.
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29
Sprinkle the candied fruit over the cream layer.
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30
Cover the cream/candied fruit layer with 2 layers of the creme de cacao soaked cake slices.
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31
In a medium sized bowl, beat egg whites until stiff.
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32
Add sugar to beaten whites, and beat again (to dissolve sugar).
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33
Pile the beaten egg whites on top of the cake.
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34
Bake in a slow (300u00b0F) oven for 20 minutes.
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35
Cool before serving.
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36
Refrigerate any leftovers.
