Italian Cream Cake Recipe

You Will Love These Traditional Italian Cream Cake Recipes

Cremona Cake Recipe

Ingredients: Ground rice, ground maize, sugar, one orange, eggs, salt, cream, Maraschino, almonds, preserved cherries.

Weigh three eggs, and take equal quantities of castor sugar, butter, ground rice, and maize (the last two together); make a light paste with them, but only use one whole egg and the yolks of the two others, add the scraped peel of an orange and a pinch of salt. Roll this paste out to the thickness of a five-shilling piece, color it with the yolk of an egg and bake it in a cake tin in a hot oven until it is a good color, then take it out and cut it into four equal circular pieces.

Have ready some well-whipped cream and flavor it with Maraschino, put a thick layer of this on one of the rounds of pastry, then cover it with the next round, on which also put a layer of cream, and so on until you come to the last round, which forms the top of the cake. Then split some almonds and color them in the oven, cover the top of the cake with icing sugar flavored with orange, and decorate the top with the almonds and preserved cherries.

Recipe For Cake alla Tolentina

This is an easy cake recipe to make, and the results both look and taste spectacular.

Ingredients: Sponge cake, jam, brandy or Maraschino, cream, pineapple.

Make a medium-sized sponge cake; when cold cut off the top and scoop out all the middle and leave only the brown case; cover the outside with a good coating of jam or red currant jelly, and decorate it with some of the white of the cake cut into fancy shapes. Soak the rest of the crumb in brandy or Maraschino and mix it with a quarter of a pint of whipped cream and bits of pineapple cut into small dice; fill the cake with this; pile it up high in the center and decorate the top with the brown top cut into fancy shapes.