Zuppa Inglese

Tags: made, cake, Italian
. 10-12 servings. 21 steps
sponge Cut cake into 3 even pieces. Place first layer in cake tin. Layer: cake, rum, filling, strawberries; finish with rum. Cover with food wrap, refrigerate several hours or overnight
6 eggs   beat until thick and creamy Pour into greased deep 28cm round cake tin. Bake in moderate oven 35-40 minutes or until cake shrinks from sides of tin. Turn out and cool on wire rack.
1 1/4 cups castor sugar   gradually add, beat until dissolved
1 cup flour sift   gently fold in
1/2 cup cornflour
1 1/2 teaspoons baking powder
1/2 cup cornflour   combine Place in bowl, vover with food wrap, allow to become cold. Beat well.
1/2 cup custard powder
1/2 cup sugar
600ml milk   gradually add, stir until lump-free
2 teaspoons vanilla   add, stir until combined. Stir over low heat until boils and thickens
300ml heavy cream
30g butter   add, simmer uncovered 3 minutes stirring constantly
2 egg yolks beat   remove from heat, add, mix well
1 1/2 punnets strawberries wash, hull, slice
2/3 cup milk combine
4 tablespoons rum
decoration   Turn cake onto serving plate. Spread with 2/3 cream, pipe remaining cream decoratively. Place strawberries on cake.
2 tablespoons strawberry jam stir over gently heat, strain brush strawberries with
1 tablespoon rum
8 strawberries wash, hull
600ml heavy cream beat until soft peaks form
2 teaspoons sugar