Italian Rum Cake (zuppa Inglese)

Vanilla Cream Filling Chocolate Cream Filling Whipped Cream Grated unsweetened chocolate Make Creams and chill. Vanilla Cream Filling 1/2 cup sugar 2 Tablespoons cornstarch 1/8 teaspoon salt 1/2 cup cold milk 1 1/2 cups scalded milk 3 eggs slightly beaten 2 teaspoons vanilla extract Combine sugar, constarch, and salt in a saucepan. Gradually add cold milk, stirring well. Slowly stir in the scalded milk. Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minutes. Pour into top of double boiler and place over simmering water. Cover and cook about 12 minutes, stirring 3 or 4 times. Vigorously stir about 3 Tablespoons hot mixture into the eggs. Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minutes. Stir slowly so mixture cooks evenly. Remove from heat and cool. Stir in vanilla extract and chill. Chocolate Cream Filling 1 1/2 ounces (1 1/2 squares) unsweetened chocolate 2/3 cups sugar 2 Tablespoons cornstarch 1/8 teaspoon salt 1/2 cup cold milk 1 1/2 cups scalded milk 3 eggs, slightly beaten 1 teaspoon vanilla Add unsweetened chocolate to 1 1/2 cups of milk and scald. Combine sugar, cornstarch, and salt in a saucepan. Gradually add cold milk, stirring well. Slowly stir in the scalded milk. Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minutes. Pour into top of double boiler and place over simmering water. Cover and cook about 12 minutes, stirring 3 or 4 times. Vigorously stir about 3 Tablespoons hot mixture into eggs. Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minutes. Stir slowly so mixture cooks evenly. Remove from heat and cool. Stir in vanilla extract. Chill. Whipped Cream 2 cups chilled whipping cream 6 Tablespoons confectioner's sugar 2 teaspoons vanilla extract Beat whipping cream, 1 cup at a time, in a chilled 1-quart bowl using chilled beaters. Beat until cream stands in peaks. Put whipped cream into a large chilled bowl. Fold or beat confectioner's sugar and vanilla extract into whipped cream. until blended. Assembling Rum Cake: Place one layer of the cake on serving dish and sprinkle with the Italian Brandy. Spread half the vanilla cream Place the second layer of cake crust side down and sprinkle with Rosolio. Spread half the chocolate cream. Place the third layer of cake crust side down and sprinkle with Rum. Cover the top of the cake with the remaining vanilla cream. Cover the sides of the cake with the remaining chocolate cream. Decorate the top and bottom edges with the whipped cream. Sprinkle the top of the cake with grated unsweetened chocolate. Use #27 decorating star tip. Store dessert in the refrigerator until ready to serve. Italian Sponge Cake 5 egg yolks 5 egg whites 1 cup sugar 2 TBS lemon juice 1 tsp grated lemon peel 1 tsp vanilla extract 1/2 tsp salt 1 cup sifted cake flour Combine egg yolks, 1/2 cup sugar, lemon juice, lemon peel, and vanilla extract. Beat 3 - 4 minutes with an electric mixer on medium-high speed; set aside. Add salt to egg white and beat until frothy. Gradually add 1/2 cup sugar, beating constantly until stiff peaks are formed. Gently fold egg yolk mixture into beaten egg whites. Sift flour over the egg mixture, 1/4 cup at a time, gently folding until just blended after each addition.. Turn batter into a 9 inch tube pan. (see note) Bake at 325 for 60 to 65 minutes, or until cake springs back when lightly touched or when a cake tester inserted comes out clean. Invert and leave cake in pan until completely cooled. NOTE: For Zuppa Inglese, pour batter into three 11 x 7 x 1 1/2 inch baking pans. Bake at 325 for 30 to 35 minutes.