Frank's Recipes! Zuppa Inglese

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Zuppa Inglese

CAKE
1 pkg (about 1 lb 2 oz) yellow cake mix
3/4 tsp grated orange peel

ORANGE RUM SYRUP
6 tablespoon water
6 tablespoon sugar
1 tsp grated orange peel
1/2 tsp grated lemon peel
5 tablespoon light rum

RUM CUSTARD
4 1/2 oz box no-bake custard mix
2 1/2 cup milk
1 cup whipping cream
4 tablespoon light rum

1/2 cup whipping cream
Sugar to taste
Slivered toasted almonds

Cake mixes provide a shortcut in the making of this rum custard cake. Zuppa Inglese has many variations; among the most popular are those flavored with fruit or chocolate. If made a day ahead, Zuppa Inglese cuts and serves best.

Make cake by preheating oven to 350 degrees. Prepare cake according to the directions on the package, adding the orange peel to the batter. Grease and flour a 9 or 10 inch spring form pan. Pour in batter and bake 40-45 mins, until a pick comes out clean. Let cool completely in pan on a rack.

Make syrup by combining combine water, sugar, orange and lemon peels in a small saucepan. Bring to a boil and simmer rapidly for 3 mins. Remove from heat and let cool. Blend in rum.

Remove side from spring form, leaving cake on base. Carefully cut cake horizontally into 3 equal layers and lift off the top 2 layers. Replace spring form sides around pan bottom holding the remaining cake layer.

Make custard by blending custard mix with milk. Bring to a boil, stirring. Remove from heat and set in cold water to cool quickly, stirring frequently to keep mixture soft. Beat whipping cream until stiff. Fold into cooled custard along with rum. USE AT ONCE.

Drizzle bottom cake layer with 1/3 the syrup, then cover with 1/3 the custard. Carefully place the middle layer of cake on the custard. Sprinkle this layer with another 1/3 of the syrup and top with another 1/3 of the custard. Set the top layer in place, sprinkle with remaining syrup and pour on remaining custard, spreading evenly. (If cake is baked in a 9 inch pan, you may have custard left over.)

CHILL CAKE FOR AT LEAST 6 HRS, PREFERABLY OVERNIGHT. Cover lightly so the top will not be marred.

Remove sides. Whip cream until stiff. Sweeten slightly with sugar and spread on cake sides. Garnish top with nuts.

Serves 10-12

VARIATION
To make a CHOCOLATE rum custard cake, use a chocolate cake mix instead of a yellow cake mix. In the orange rum syrup, omit lemon peel. You may, optionally, add 1/4 cup ground sweet chocolate to the rum custard.