| The following is from the Sunset Italian Cookbook, p 101:
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RUM CUSTARD CAKE
Zuppa Inglese
"More cakelike than some versions of this popular dessert, this zuppa
inglese tastes and serves best if made a day in advance.
Orange Cake: Orange-Rum Syrup:
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4 eggs, separated 6 tbsp EACH sugar and water
1 cup EACH sugar and sifted cake flour 1 tsp grated orange peel
1/4 tsp baking powder 1/2 tsp grated lemon peel
1/2 tsp salt 1/3 cup light rum
2 tbsp EACH hot water and lemon juice
2 tsp grated orage peel
1/2 tsp cream of tartar
Custard: Frosting:
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4 eggs 1/2 cup whipping cream
1/3 cup sugar sugar
1 pint (2 cups) half-and-half slivered toasted almonds
(light cream) (optional)
1.5 tsp vanilla
2 tbsp light rum
1 cup whipping cream
"Grease and lightly flour a 9 to 10-inch spring-form pan (at least 2.75
inches deep). In a large bowl, beat egg yolks until thick and light-
colored; gradually beat in sugar, beating until thick and pale. Sift
flour with baking powder and salt. In a small bowl, combine hot water,
lemon juice, and orange peel. Add flour mixture to beaten egg yolks
alternately with hot water mixture, stirring to blend after each addition.
"Using clean beaters, beat egg whites with cream of tartar until soft peaks
form. Stir a fourth of the beaten egg whites into flour mixture, then fold
in remaining egg whites carefully but thoroughly. Pour batter into prepared
pan.
"Bake in a 350 F. oven for 40 to 45 minutes or until cake is golden brown,
begins to pull away from sides of pan, and springs back when touched lightly in
center. Let cool completely in pan on a wire rack.
"To make syrup, combine sugar, water, orange peel, and lemon peel in a small
pan over high heat. Bring to a boil, then cook rapidly for 3 minutes. Re-
move from heat and let cool; blend in the 1/3 cup rum.
"To make custard, place eggs and sugar in top of a double boiler and mix
thoroughly. Scald half-and-half, gradually stir into egg misture. Place
double boiler over gently simmering water. Cook, stirring constantly until
custard coats a metal spoon in a velvety smooth layer (10 to 15 minutes).
Remove from heat and mix in vanilla. Place top of double boiler into ice
water to stop cooking; stir in rum. Whip 1 cup cream until soft peaks form
when beaters are lifted. Fold into cooled custard.
"To assemble dessert, remove pan side from cake, leaving cake on base.
Carefully cut cake horizontally into 3 equal layers and lift off the top 2
layers. Replace pan sides around pan bottom holding the remaining cake
layer.
"Drizzle cake bottom layer with a third of the syrup, then cover with a third
of the custard. Carefully place the middle layer of cake on the custard,
sprinkle this layer with another third of the syrup, then another third
of the custard. Set top cake layer in place, sprinkle with remaining syrup,
pour on remaining custard, and spread evenly. Cover cake lightly to
protect top. Refrigerate for at least 6 hours or until the next day.
"Remove pan sides. Whip the 1/2 cup cream until stiff, sweeten slightly with
sugar, and spread on cake sides. Garnish top of cake with nuts, if desired.
Makes 10 to 12 servings."
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