PAN DI SPAGNA FARCITO (ITALIAN SPONGE CAKE WITH CREAM FILLING)

Pan di Spagna refers to a sponge cake with layers filled with various creams.  In Abruzzo, we refer to it as Pizza Dolce.  Pan di Spagna can also be eaten by itself with fruit or it can be used as a base for Zuppa Inglese.





Pan di Spagna (Pizza Dolce)

In my childhood,  we used to wait for the holidays to eat elaborate desserts.  Pan di Spagna was prepared for Easter Sunday to celebrate the Resurrection of Jesus Christ.  It was also used as a wedding cake. Usually, made with 20 eggs, cut crosswise into three discs soaked in rum, liqueur and espresso coffee and then filled with creams - a chocolate, an almond and a vanilla. The surface was sprinkled with white powdered sugar.    

Today, I continue to make Pan di Spagna at Easter and to celebrate special occasions

Celebrating my daughter's birthday

Ingredients

6 large eggs, separated, at room temperature
1 cup sugar
1 cup flour
1/8 teaspoon  salt

1/2 cup strong espresso coffee, cooled
1/4 cup rum (or any liquor)

1 teaspoon lemon rind
1 tablespoon lemon juice

butter and flour for the pan (In Italy we used wax paper to fit in a 10” round pan)

Directions

• Sift the flour, and measure
• Beat egg whites until frothy; sprinkle salt over the top and continue beating until stiff enough to form peaks but not dry; gradually beat in sugar, about 2 tablespoons at a time.
• Beat egg yolks until thick and lemon-colored; add lemon rind and juice; continue beating until very thick.
• Gently fold in beaten whites.
• Gradually fold in flour sifting 1/4 cup at a time.
• Butter and flour a 10" cake pan. 
• Bake in moderate oven (325 degrees) about 1 hour; remove from oven.

Invert pan and let stand until cooled. (Remove wax paper, if used).

When cool, cut crosswise into two discs.  Soak each disc with cold espresso coffee, rum or any liquor of your choice.

Add creams over each disc.

Dust white confectionery sugar over the surface.

TIP

Remember, first of all, once the sponge cake is in the oven do not open the door until the cake is finished cooking otherwise the sponge will deflate.  

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Traditional Easter Desserts from Abruzzo (Dolci Pasquali)

Brioche con crema, Cream Puffs,Profiteroles

BRIOCHE CON CREMA, Cream Puffs, Profiteroles

Recently, I made these delicious cream puffs for my daughter's baby shower along with other traditional Italian cookies. 

Profiteroles or Cream Puffs in my Italian tray
Images: ©2010 - La Casa e Il Giardino -picasaweb

Ingredients

1 cup of water
6 tablespoons unsalted butter, cut into pieces
1/8 teaspoon salt
1 cup all-purpose flour
3 large eggs

Combine butter and water in saucepan; bring to a boil and then lower heat until butter is melted.

Add flour all at one time and stir vigorously over low heat until mixture forms a ball and leaves the sides of the pan.  Remove from heat.

Add unbeaten eggs one at a time, beating thoroughly after each addition; continue beating until a thick dough is formed.

Drop by tablespoonfuls onto greased baking sheet or parchment paper about 2 inches apart. Bake in a hot oven (425 degrees) about 25-30 minutes.  Do not open door during early part of baking.

When cool, with a small knife, cut a slit in the side of each and fill with cream.  Before serving, dust with confectionery sugar.

Yield:  about 15 cream puffs.

Cream filling (Crema pasticcera)

Cream Filling

Sugar, 2/3 cup
Flour, 4 tablespoons
Salt, 1/4 teaspoon
Milk, 2 cups
Eggs, 2 or egg yolks, 4 (I prefer yolks)
 slightly beaten
Cinnamon stick, 1
Large lemon peel

Combine dry ingredients in top of double boiler, stir milk gradually.  Add lemon peel and cinnamon stick.  Cook over boiling water until thickened, stirring constantly.  Cover and cook for 15 minutes longer, stirring occasionally.

Stir a little of the hot mixture into slightly beaten eggs or egg yolks; slowly stir into remaining hot mixture.  Cook over hot (not boiling water for 5 minutes, stirring constantly.  Chill.