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Sponge: Tazza Bella Della Crema Della Crema

Source of Recipe

posted by gijane @ rc


List of Ingredients


Pastry Creams---

4 cups milk
1 cup plus 6 tbsp sugar
10 large egg yolks
2/3 cup all purpose flour
3 ounces semisweet chocolate, chopped
½ tsp ground cinnamon
2 tsp vanilla extract
1 tsp grates orange peel

Syrup---
1 cup plus 2 tbsp water
¾ cup sugar
½ cup dark rum
1 9 inch sponge cake (sliced thin)
2 cups chilled whipping cream
Chocolate shavings



Recipe

For Pastry Cream:


Bring milk and ½ cup plus 3 tbsp sugar to boil in heavy large saucepan, stirring to dissolve sugar. Remove from heat. Whisk yolks with remaining ½ cup plus 3 tbsp sugar in large bowl to blend. Sift flour into yolk mixture and whisk to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan and whisk over medium heat until custard boils and thickens, about 2 minutes. Divide custard between 2 medium bowls. Add chocolate and cinnamon to custard in 1 bowl and stir until chocolate melts. Add vanilla and orange peel to custard in second bowl and stir to blend. Press plastic wrap onto surface of each custard and chill until cold, at least 4 hours.

For Syrup:


Stir 1 cup plus 2 tbsp water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Cool. Mix in rum.



Cut sponge cake vertically into 3/8 inch thick slices. Dip cake in syrup. Arrange enough cake slices on bottom of stemed goblet to cover in single layer. Spread dollop of orange cream over cake. Dip cake in syrup. Top with another layer of cake slice. Spread dollop of chocolate cream over cake. Continue repeating process and then top with enough remaining cake slices to cover. Brush 7 tbsp syrup over. Cover and refrigerate at least 2 hours or overnight.

Whip 2 cups chilled cream in medium bowl to soft peaks. Spread cream over cake. Garnish with chocolate shavings and candied fruit, if desired.


Serves 12.

NOTE: If you can’t find sponge cake, 2 pound cakes can be used. For a decorative touch, pipe a whipped cream border around the edge of the dessert before serving.