Ingredients
1/2 pound sponge cake, cut in 1/2-inch slices
4 teaspoons sugar
4 egg yolks
3 tablespoons flour
1/2 teaspoon lemon rind, grated
1/2 teaspoon vanilla
1/2 pint milk
1 tablespoon butter
2 ounces Rum
2 ounces Maraschino
Whipped cream
Directions
Place sugar, egg yolks, flour, lemon rind and vanilla in saucepan.
Scald milk and pour over mixture in saucepan, beating constantly with rotary beater.
Continue cooking over low flame, stirring with wooden spoon, until mixture reaches boiling point; cook 4 minutes longer, stirring all the while; remove from flame, stir in butter and mix well; pour into bowl and let cool, stirring occasionally to prevent skim from forming on top of cream mixture.
Sprinkle half the cake slices with the Rum, the other half with Maraschino.
Cover bottom of a 10-inch dish with half the cooled cream mixture; arrange on cream 2 layers of Rum-soaked cake; pour remaining cream over cake.
Cover cream with 2 layers of maraschino-soaked cake.
Top the whole with whipped cream, slightly sweetened, and serve.
Serves 6.
Notes
This recipe was taken from "Simple Italian Cookery" by Edna Beilenson. It was published by Peter Pauper Press in 1959. For the complete copyright-free cook book see www.archive.org.... Photo: Mary Melfi. |
