Zuppa Inglese Recipe

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Zuppa Inglese
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Ingredients
21
Count
Nutrition
623
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 375°F.
  2. In a large bowl, beat egg yolks and sugar until lemon colored.
  3. Add flour a little at a time, mixing well.
  4. Add vanilla and lemon rind, mix well.
  5. In a large bowl, beat egg whites until stiff but not dry.
  6. Fold egg whites into cake mixture.
  7. Pour cake batter into prepared pan.
  8. Bake at 375°F for about 40 minutes.
  9. Cake should be a golden brown and spring back when lightly touched.
  10. Remove cake from oven, turn cake onto a rack to cool.
  11. -Pasticciera Cream-.
  12. In a 1 quart sauce pan, combine the sugar, egg yolks, flour, lemon rind, and vanilla and mix together well.
  13. In a second sauce pan, scald milk.
  14. Pour scalded milk over the egg yolk mixture, beating constantly with a rotary beater.
  15. Cook egg/milk mixture on low heat, stirring constantly with a wooden spoon, until mixture reaches the boiling point.
  16. Cook 4 minutes longer, stirring constantly.
  17. Remove from heat, add butter and mix well.
  18. Pour cream into a bowl and let cool, stir it occasionally to prevent a skin from forming over the top.
  19. -Fora Chocolate Pasticciera Cream-.
  20. Follow above recipe for pasticciera cream, omitting lemon rind.
  21. Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended in well.
  22. Cool as in above directions.
  23. -ZuppaInglese-.
  24. Cut sponge cake into half inch slices.
  25. Sprinkle half the slices with rum, and the other half with creme de cacao.
  26. Spread the bottom of a 10 inch oven proof dish with a little of the pasticciera cream.
  27. Place 2 layers of the rum soaked cake slices on top of the cream.
  28. Pour remaining pasticcera cream over the cake slices.
  29. Sprinkle the candied fruit over the cream layer.
  30. Cover the cream/candied fruit layer with 2 layers of the creme de cacao soaked cake slices.
  31. In a medium sized bowl, beat egg whites until stiff.
  32. Add sugar to beaten whites, and beat again (to dissolve sugar).
  33. Pile the beaten egg whites on top of the cake.
  34. Bake in a slow (300°F) oven for 20 minutes.
  35. Cool before serving.
  36. Refrigerate any leftovers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 623.12 Kcal (2609 kJ)
Calories from fat 187.31 Kcal
% Daily Value*
Total Fat 20.81g 32%
Cholesterol 229.21mg 76%
Sodium 306.95mg 13%
Potassium 442.92mg 9%
Total Carbs 85.57g 29%
Sugars 54.76g 219%
Dietary Fiber 2.77g 11%
Protein 19.01g 38%
Iron 1.9mg 10%
Calcium 168.3mg 17%
Amount Per 100 g
Calories 192.01 Kcal (804 kJ)
Calories from fat 57.72 Kcal
% Daily Value*
Total Fat 6.41g 32%
Cholesterol 70.63mg 76%
Sodium 94.58mg 13%
Potassium 136.48mg 9%
Total Carbs 26.37g 29%
Sugars 16.87g 219%
Dietary Fiber 0.85g 11%
Protein 5.86g 38%
Iron 0.6mg 10%
Calcium 51.9mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.6
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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