Ingredients
Cake Margherita
sponge cake
wine custard
Hot Milk Sponge Cake
1 cup flour, sifted
3 eggs beaten thick
2 teaspoons lemon juice
1 teaspoon baking powder
1 cup sugar
6 tablespoons hot milk
Wine Custard Zabaglione No. 1
6 eggs
dash of salt
4 tablespoons powdered sugar
6 tablespoons sherry wine
Decoration
Whipping cream
Candied orange peel
Citron peel
Sliced almonds
Candied fruit
Directions
Hot Milk Sponge Cake
Beat eggs about 10 minutes until thick; gradually add sugar, lemon juice, flour and baking powder sifted together, and milk, then mix quickly until smooth.
Turn onto an ungreased tube pan, and bake in a moderate oven (350 degrees F) about 35 minutes.
Remove from oven and invert pan until cooled.
Wine Custard/Zabaglione No. 1
In a double boiler combine the eggs, sugar and salt, place over hot water and beat constantly for about 8 minutes.
Then gradually beat the sherry wine into the mixture, and when stiff enough to hold a spoon upright in the center, pour into tall glasses and serve either cold or hot.
Cake Margherita
Split sponge cake into 3 layers.
Place bottom layer on a cake platter and spread with zabaglione, one sliced orange and a sprinkle of sliced almonds.
Repeat this process with the 2nd and 3rd layers, piling the remaining zabaglione attractively on the top layer.
Whip a pint of heavy cream and cover slides of cake, then place a mound on top and sprinkle candied orange peel, citron peel and sliced almonds over top.
Decorate platter with remaining whipped cream, and arrange candied fruit in clusters.
Serve cake in wedges.
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. |
