Ingredients
1 sponge cake
1 white cake
2 cups milk, scalded
1/2 cup sugar
1/3 cup flour
1/4 teaspoon salt
4 eggs, separated
rum
red wine
vanilla
Directions
Mix sugar, flour and salt; add hot milk gradually and beat until smooth; pour over slightly beaten egg yolks, stir and cook until a thick custard.
Cool and flavor with vanilla.
While custard is cooling, cut cakes into 1/2-inch slices; soak sponge cake in rum and the white cake in red wine until well soaked.
Line the bottom of a 9-inch torte dish with a layer of the rum soaked cake.
Spread with the cooled custard, and cover with a layer of wine soaked cake with custard; repeat process until ingredients are used and there is a topping of cake.
Beat egg whites into a stiff, sweet meringue and cover whole cake, making sure the sides are well covered. Serves 12.
NOTE: The secret of this dessert lies in using plenty of good liquor to soak the cakes, because if you are not tipsy after eating, it is not good. For an extra special occasion, add pieces of citron to the custard.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |
