Learn to master the art of making a delicious Italian Cream Pie. Also known as ‘continental cake’, it is a very traditional cake used by many Italian families. Not only is this one of the most delicious cakes you’ll ever taste, but it’s so simple, versatile, and inexpensive to make. Just follow the recipe below and remember that the key to cooking is accuracy and precision. The end result will be perfection.

Pie:

Ingredients:

5 eggs, room temperature

250 g castor sugar

2 1/2 teaspoons vanilla sugar

100 g of corn flour

100 g of common flour

1 1/4 teaspoons baking powder

75ml cold water

Method:

1) Grease a 24cm springform pan and line with grease resistant baking paper. Preheat the oven to 190 degrees Celsius.

two) Separate the eggs in a bowl. Beat the egg whites until stiff with 75 ml of cold water. Beat the castor sugar and vanilla sugar very quickly, do not beat too much. (If you don’t have vanilla sugar, you can simply substitute it with powdered sugar.) Add the beaten egg yolks and beat until the mixture forms a figure 8.

3) Sift cornmeal, regular flour and baking powder 3 times. Gently fold the flour mixture into the egg mixture being careful not to push out any air.

4) Gently spread the batter into the prepared baking pan. Bake for 50 minutes until golden or a toothpick inserted comes out clean. Flip out onto a wire rack to cool.

Lemon pastry cream:

Ingredients:

500ml whole milk

75 g castor sugar

1 vanilla pod

1/4 cup marsala

3 egg yolks

40 g of cornmeal

strips of peel from 1 lemon (use a potato peeler)

Chocolate pastry cream:

Ingredients:

500ml whole milk

75 g castor sugar

1 vanilla pod

1/4 cup marsala

3 egg yolks

40 g of cornmeal

3-4 tablespoons of good quality cocoa powder

Method:

1) Split the vanilla bean vertically in half and scrape out the seeds. Put the milk with half the sugar, the vanilla pod and seeds, the marsala and the lemon peel in a large saucepan and bring to a boil.

two) Meanwhile, mix in the egg yolks and remaining sugar. Once incorporated, gradually add the cornmeal until it forms a paste.

3) When the milk has boiled, remove from the heat and pour a little of the milk into the yolk paste, whisk to incorporate. Adding a small amount at first will keep the custard from clumping. Continue adding slowly until half the milk is used.

4) Bring the rest of the milk back to a boil and pour it over the yolk mixture, then pour it all back into the saucepan.

5) Cook over medium heat stirring constantly with a wooden spoon until the cream thickens. (It may seem clumpy at first, but don’t panic. Keep stirring over the heat and it will cook)

6) Once the cream has thickened in a heat resistant container. Quickly remove lemon peel and vanilla pod, cover with cling film to prevent skin from forming on top. Make sure the cling film touches the custard so it doesn’t vaporize or form water droplets. Refrigerate until cold.

7) Once the cream has cooled it will seem too hard, however start beating it with an electric mixer and it will come together until silky smooth. The consistency should be thick but not hard. If you find the cream is too firm, add about 1 tablespoon extra milk, or more if needed, until thick and smooth.

To make chocolate custard – Omit the lemon peel. Add the cocoa at the beginning of step three and stir to dissolve. Taste it and adjust it to the chocolate you like. Follow the remaining steps to make the custard as above.

To assemble the cake:

Use about 1/3 to 1/2 cup of liquor like marsala or sherry for each layer. For a non-alcoholic version, use sweetened chilled coffee as a substitute. See note below.

Once the cake has cooled, slice the cake horizontally to make two layers. You should have three sponge discs. Place a disc of sponge cake on a plate and moisten the sponge cake with the chosen liqueur or coffee. Spread the lemon pastry cream over the cake and place the second layer on top. Repeat the process with the liqueur or coffee mixture and spread over the chocolate pastry cream. Cover with the third sponge disc and cover with cling film. Refrigerate overnight to set. The cake stored in the refrigerator for a day or two will allow the flavors to improve.

To decorate:

Ingredients:

300 ml heavy whipping cream

2 teaspoons of sugar

2 teaspoons of vanilla essence

3/4 cup toasted almond flakes or chopped hazelnuts

grated chocolate

Method:

1) Combine the cream, vanilla and sugar in a bowl and beat until smooth.

two) Spread the cream evenly over the sides and top of the cake.

3) Press or toss nuts on the sides of the cake. Pick up the fallen nuts and keep repeating the process eventually you will have a wonderful result. Sprinkle with grated chocolate on top.

Note- Any type of your favorite liqueur like Tia Maria, Frangelico, Amaretto, or Galliano will make a delicious variation on your cake. Even a combination of liqueur and coffee is very nice.

Whether it’s a birthday, a baptism or a wedding, this delicious Italian cream cake is wonderful for a celebration. Let your imagination fly with creations and decorative ideas. Experiment with flavor combinations of liqueurs and custard flavors. A variation is to use orange peel instead of lemon peel for the custard with a chocolate liqueur, creating a jaffa flavor. The variations and combinations of flavors are endless.

Best served with a hot cup of espresso or sweet dessert wine. Enjoy!