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A friend recently celebrated a landmark birthday with an Italian dinner. I brought desert, an Italian Cream cake. It’s made with a fat-less Pan Di Spagna cake, which is a bit more dense than the normal American box cake – it’s made with eggs, flour and sugar. That’s it, no fat.  Weigh the eggs for the size cake you want to make (4 eggs for 8-10 servings, 6 eggs for 12-14 servings) and match that weight with the flour and sugar. Whisk the eggs and sugar together, sift in the flour, pour into a buttered and floured pan/s and bake for about 40 minutes in a 350 degree oven.  Easy.

© John Zillioux 2014

Pastry Cream, for the filling between layers … and a little elsewhere.

© John Zillioux

– The “naked” Italian Cream Cake with pastry cream applied but without the Chantilly Cream. Architecturally a bit rushed and, OK … sketchy, but thankfully, the Chantilly Cream covers most of the defects.

Then a liqueur wash with pastry creme slathered between layers and covered, generously, with Chantilly Cream. Dust with cocoa powder and toasted Hazel nuts and done. Manga!

© John Zillioux 2014

Italian Cream Cake

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