400 grams of "pan di Spagna" (sponge cake, divided into two layers)
80 grams of sugar
6 eggs
80 grams flour
1 liter of milk
4 tablespoons of sweet cocoa
1 tablespoon of butter

Rum and alkermes liqueur for flavoring the sponge cake

For decoration
Colored sprinkles

In a bowl mix the sugar with the egg yolks until creamy.

Add the flour and mix well.

Gradually add the milk, making sure there are no lumps.

Heat the mixture until the mixture has thickened.

Divide the mixture in half.

In one half of the mixture add the sweet cocoa. Mix well.

Divide the sponge cake into 2 layers.

Place the first layer on a decorative cake platter.

Gently add drops of rum and alkermes liquer to the sponge cake layer, to soak in their flavor.

Add the custard without the cocoa.

Place the second layer of sponge cake on the custard.

Add drops of of rum and alkermes liquer to the second layer of the sponge cake.

Add the cocoa-flavored custard.

Decorate with colored sprinkles.

Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers. The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi

Back to main list