Yield: 10 servings
|1||Pane di Spagne|
|⅔ cup||Unbleached all-purpose flour|
|¾ cup||Heavy cream|
|Chocolate shavings baked and cooled|
|1 tablespoon||Grated orange zest|
|2 teaspoons||Vanilla extract|
|4 ounces||Bittersweet chocolate|
|½ cup||Dark rum|
BRING THE MILK and half the sugar to a boil in a large saucepan.
Whisk the egg yolks in mixing bowl and beat in the remaining sugar.
Sift in the flour and beat it in. Beat ⅓ of the boiling milk into the egg mixture. Return the remaining milk to a boil and beat in the egg mixture, continuing to beat until the pastry cream thickens and comes to a boil. Cook, beating about 1 minute. Remove the cream from the heat and pour half into each of 2 bowls. Stir the orange zest and vanilla extract into one and the chocolate and cinnamon into the other. Press plastic wrap against the surface of each and refrigerate until cold.
FOR THE SYRUP: Bring the water and sugar to a boil in a small pan.
Cool and add the rum. Cut the Pane di Spagna into thin vertical slices. Place a layer of the slices in the bottom of a glass bowl and moisten with the syrup. Spread with half the orange cream. Cover with another layer of the Pane di Spagna and moisten with the syrup and cover with a layer of the chocolate cream. Repeat with the remaining ingredients, ending with a layer of the cake slices and moistening with the remaining syrup. Whip the cream and spread on the top.
Decorate with some chocolate shavings and the candied fruit.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK