Ingredients
1 Torta Paradiso or Torta Margherita or Pan di Spagna
For the cream (used in between cake layers)
200 grams (about 7 ounces) of butter, softened
200 grams (about 7 ounces) sugar
2 oranges
4 eggs, separated
50 grams (about 1 2/3 ounces) of candied orange
50 grams (about 1 2/3 ounces) of candied lemon
For syrup
50 grams (about 1 2/3 ounces) sugar
50 grams (about 1 2/3 ounces) water
100 grams (about 3 1/2 ounces) of orange juice
2 shots (3 ounces) of orange-flavored liqueur
For decoration
2 oranges, peeled and sliced
A touch of cognac or rum
1 tablespoon of sugar
Directions
To make the cake
Prepare a "Torta Paradiso" or "Torta Margherita" (Recipes can be found this website).
To make the cream
Cut the candied orange and lemon into small pieces.
Grate the oranges; then squeeze out their juice.
Cream the butter and the sugar.
Add the egg yolks to the creamed butter, one by one, stirring constantly.
Add the finely grated zest of the 2 oranges, and their juice.
Add the finely cut candied orange and lemon pieces.
Put the cream in the fridge.
To make the syrup
Heat up the water, and add the sugar and orange juice.
Boil a minute or two and then remove from heat.
Add the orange liqueur.
To decorate the cake
Cut the cake into three equal parts.
Put the first slice on a large plate and drenge the cake with half the syrup.
Then cover the layer with half the cream.
Add the second slice of cake, add the remaining syrup.
Spread the rest of the cream.
Place the last layer of cake.
Decorate the cake with orange slices; add a touch of rum and sprinkle some sugar.
Notes
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 |
