Zuppa inglese (sponge-cream cake)

Name: Zuppa inglese (sponge-cream cake)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 200 g Icing sugar; 3 Eggs (size M); 105 g Flour; 1/2 l + 75 ml milk; 5 Egg yolk (size M); 125 g Sugar; 2 packages Vanillin sugar; 6 TABLESPOONS Rum; 3 TABLESPOONS Alchermes (alternatively Cointreau); 100 g diced, candied fruit (e.g. candied fruit mix, diced); 3 Protein (size M); 7-10 Tbsp candied fruit; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

200 g Icing sugar
3 Eggs (size M)
105 g Flour
1/2 l + 75 ml milk
5 Egg yolk (size M)
125 g Sugar
2 packages Vanillin sugar
6 TABLESPOONS Rum
3 TABLESPOONS Alchermes (alternatively Cointreau)
100 g diced, candied fruit (e.g. candied fruit mix, diced)
3 Protein (size M)
7-10 Tbsp candied fruit
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Cling film

Directions

1
Sift 75 g icing sugar. Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add icing sugar by the spoonful and fold in. Add egg yolks one after the other and also fold in. Sift 75 g flour onto the egg foam and carefully stir in with a dough scraper
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Let the sponge cake cool down in the tin on a cake rack
3
Bring 1/2 litre of milk to the boil in a saucepan. Mix 5 egg yolks, sugar and vanillin sugar in a bowl (not frothy!!). Mix 30 g flour and 75 ml cold milk until smooth and stir into the egg yolk mixture. Add hot milk bit by bit while stirring. Pour back into the pot and heat up slowly while stirring. Let the cream simmer gently for 1-2 minutes while stirring until the cream is thick. Pour cream into a bowl, cover with foil and allow to cool
4
Mix rum, liqueur and 3 tablespoons of water. Remove the sponge cake from the mould and cut it into approx. 1 cm wide strips. Line the bottom of an ovenproof dish (approx. 1.5 litres capacity, 26 cm long, 20 cm wide) with sponge cake strips and sprinkle with approx. 4 tbsp. of the alcohol mixture. Spread 1/3 of the cream on the sponge cake and sprinkle with 1/3 of the candied fruit. Cover with a 2nd layer of sponge cake strips and sprinkle them as well. Spread 1/3 of the cream and 1/3 of the fruits on top. Repeat the whole process a third time and put the mould in a cool place for about 30 minutes.
5
Sift 125 g icing sugar. Beat 3 egg whites (well chilled!!) with the whisks of the hand mixer until stiff. Add icing sugar by the spoonful and fold in. Pour the beaten egg whites loosely in strips onto the cream (not quite to the edge of the mould). Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-15 minutes until the meringue begins to brown slightly. Let Zuppa Inglese cool down, decorate with candied fruit and dust with icing sugar
6
waiting time approx. 2 1/2 hours