Cookie Gift Baskets Tip & Recipe Blog

Literally means “soup” but is an Italian rum cake covered with custard

• 1 qt. milk
• 6 egg yolks
• 8 tbs. sugar
• 8 tbs. flour
• 1 grated lemon rind
• 12 tbs. sweet vermouth
• 12 tbs. sweet rum
• 6 tbs. orange marmalade
• 1 large sponge cake (about 12 inches)
• Pinch of salt
• 2 oz. finely chopped toasted almonds

Plain custard:

Beat egg yolks thoroughly. Blend well in saucepan the milk, eggs, sugar, flour, and salt. Strain through fine sieve to ensure very smooth texture. Grate lemon rind; add this to mixture. Cook over low flame for about 10 minutes or until thick and it starts to boil. Do not boil. Remove from flame. Cool. If chocolate flavour is desired, melt two cubes of bitter chocolate in hot custard. Stir well.

Sponge cake:

• 8 egg yolks
• 8 egg whites
• 1 1/3 cups flour
• 2 tsp. grated lemon rind
• 1 1/4 cup sugar
• 2 tbs. water
• 1 1/2 tsp. almond extract
• 1/4 tsp. salt

Use large mixing bowl. Sift ½ cup of sugar with flour several times to blend well. Place egg yolks, water, and grated lemon rind in mixing bowl. Beat lightly. Add almond extract. Gradually sift flour very lightly over beaten egg yolks. Fold in gently. Place egg whites in another bowl and beat until foamy. Add salt and balance of sugar; beat until stiff. Gently fold in the stiff egg whites into flour mixture. Pour into 10 or 12 inch ungreased cake pan. Bake in moderate oven 45 minutes, or until cake separates from the sides of the pan. Be careful not to jar cake while baking, as it may become heavy.

When cake is done, invert pan on wire rack for about 1 hour or until cold. Remove from pan.

Slice sponge cake into 3 layers; pour 6 tbs. of vermouth over each of two layers. Spread with thin layer of orange marmalade, then layer of custard. Place third layer over this; pour rum over all. Cover top and sides of cake evenly with thick layer of custard. Sprinkle with finely chopped almonds.

Serves 12 to 14.

• 8 egg yolks
• 8 half eggshells full of
  Marsala
• 8 level tsp. sugar
• 1 sponge cake (10-12 inches in diameter)
• 1 cup sweet rum
• 2 tbs. sugar
• 1/2 pt. whipping cream
• 1/2 cup chopped glazed fruit

Zabaglione (Marsala Custard): Break egg yolks into top part of large double broiler. Add sugar. Beat with egg beater until light lemon color and thoroughly blended. Add
Marsala; beat thoroughly again.

Place boiling water in lower part of double broiler. Cook egg-yolk mixture (over boiling water) about 5 minutes or until it begins to thicken. While cooking, be sure to beat consistently. Do not allow to boil. Remove from fire immediately upon first sign of bubble. Set aside to cool.

Slice sponge cake into 3 layers. Place one layer on cake plate; pour 1/3 cup rum over it. Cover with 1/3 of Zabaglione. Place second layer of cake over this; alternate with rum and Zabaglione. Place in refrigerator. When ready to serve, pour cream in mixing bowl; add 2 tbs. of sugar; whip until stiff. Spread over top and sides of cake just before serving. Sprinkle with chopped glazed fruit.

Serves 12 to 14.

• 2 cups sifted flour
• 1/4 pound (1 stick) butter
• 1/4 teaspoon salt
• 2 cups packed dark brown sugar
• 1 teaspoon baking soda
• 3 eggs
• 2 teaspoons cinnamon
• 1 cup sour cream
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves

Preheat oven to 350°. Grease two 9- inch layer cake pans.

Sift together the flour, salt, baking soda, cinnamon, allspice and cloves. Cream the butter; gradually beat in the brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add the sifted ingredients alternately with the sour cream, mixing only until blended. Turn into the pans. Bake 30 minutes or until a cake tester comes out clean. Cool on a cake rack 10 minutes, then turn out and cool completely.

• 2 cups sifted flour

• 1 cup sugar
• 4 eggs
• 2 tsp. baking powder
• 1 tbs. almond extract
• Pinch of salt

Beat sugar and eggs until thoroughly blended and cream colored. Mix flour, salt, and baking powder; sift slowly into egg mixture. Keep beating until smooth, creamy consistently is obtained. (Use an electric mixer is advisable since it reduces work and will produce a smoother batter.)

Butter cookie pans generously and sprinkle with a little flour. Drop batter by spoonfuls, shaping it about 3 inches long and 1 inch wide. Place about 1 ½ inches apart, as they spread when baking. Bake in a medium oven about 10 minutes or until light brown.

Enough for 3 dozen, depending upon size and shape.

• 18 zwieback, finely crushed
• 3 egg yolks
• 1/4 pound (1 stick) butter, melted
• 1/2 cup light cream
• 3/4 cup sugar
• 2 teaspoons grated lemon rind
• 2 envelopes (tablespoons) gelatin
• 1 tablespoon lemon juice
• 1/2 cup water
• 1/2 teaspoon salt
• 1 pound cream cheese
• 1 cup whipped cream
• 3 egg whites, stiffly beaten

Combine the zwieback, melted butter and ¼ cup sugar. Press on the bottom and sides of a 9-inch buttered spring-form.

Soften the gelatin in the water for 5 minutes. Place over hot water and stir until dissolved.

Beat the remaining sugar and cheese; add the egg yolks, light cream, lemon rind, lemon juice, salt and gelatin. Beat until light and fluffy.

Fold the whipped cream into the cheese mixture. Fold the egg whites in carefully but thoroughly. Pour into the prepared spring-form. Chill at least 4 hours.