Zuppa Inglese

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) round cake pan with parchment paper, ensuring the paper extends slightly above the rim.

   Ongeveer 10 min

   Tip van de kok: Properly lining the pan prevents the cake from sticking and makes removal much easier.

2. 2

   In a large mixing bowl, combine the 3 large eggs and 90g granulated sugar for the sponge cake. Beat with an electric mixer on high speed until the mixture is very light, fluffy, and pale yellow, about 5-7 minutes. It should form a thick ribbon when the beaters are lifted.

   Ongeveer 7 min

   Tip van de kok: Achieving a good ribbon stage is crucial for a light and airy sponge cake, as it incorporates a lot of air into the batter.

3. 3

   Gently fold in the 90g all-purpose flour for the sponge cake using a spatula, until just combined. Be careful not to overmix, which can deflate the air you've incorporated.

   Ongeveer 2 min

   Tip van de kok: Use a light hand and a figure-eight motion to fold the flour, preserving the airy texture of the batter.

4. 4

   Pour the sponge cake batter into the prepared cake pan and gently spread it evenly. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.

   Ongeveer 25 min

   Tip van de kok: Avoid opening the oven door too early, as this can cause the cake to sink.

5. 5

   Remove the cake from the oven and let it cool completely in the pan on a wire rack before attempting to remove it.

   Ongeveer 1 uur

   Tip van de kok: Cooling the cake completely prevents it from tearing when sliced and helps it absorb the syrup better.

6. 6

   While the cake cools, prepare the custard: In a medium saucepan, whisk together the 6 large egg yolks and 150g granulated sugar for the custard until well combined and slightly pale.

   Ongeveer 2 min

   Tip van de kok: Whisking the yolks and sugar together first helps prevent lumps when the flour is added.

7. 7

   Whisk in the 50g all-purpose flour for the custard until smooth and no lumps remain, forming a thick, uniform paste.

   Ongeveer 1 min

   Tip van de kok: Ensure the flour is fully incorporated to avoid a grainy custard texture.

8. 8

   Gradually whisk in the 500ml whole milk into the egg yolk mixture until fully incorporated and smooth.

   Ongeveer 2 min

   Tip van de kok: Adding the milk slowly helps temper the egg yolks, preventing them from scrambling.

9. 9

   Cook the custard over medium heat, stirring constantly with a whisk or wooden spoon, until it thickens significantly and comes to a gentle boil. Continue to cook for another 1-2 minutes, stirring vigorously, then remove from heat.

   Ongeveer 10 min

   Tip van de kok: Constant stirring is essential to prevent the custard from scorching on the bottom and to ensure even thickening.

10. 10

    Stir in the 1 teaspoon vanilla extract into the hot custard. Pour the custard into a clean bowl, then immediately cover the surface directly with plastic wrap to prevent a skin from forming.

    Ongeveer 1 min

    Tip van de kok: Covering the custard directly with plastic wrap is crucial for a smooth, creamy texture.

11. 11

    Refrigerate the custard for at least 3 hours, or until completely chilled and firm.

    Ongeveer 3 uur

    Tip van de kok: Thoroughly chilling the custard is important for proper layering and setting of the dessert.

12. 12

    Prepare the soaking syrup: In a small saucepan, combine the 30g granulated sugar and 60ml water. Bring to a simmer over medium heat, stirring constantly until the sugar completely dissolves.

    Ongeveer 3 min

    Tip van de kok: Ensure all sugar crystals are dissolved to prevent a grainy syrup.

13. 13

    Remove the syrup from heat and stir in the 120ml liqueur. Let the syrup cool slightly to room temperature.

    Ongeveer 15 min

    Tip van de kok: Allowing the syrup to cool prevents it from cooking the cake when applied.

14. 14

    Once the sponge cake and custard are completely cool, carefully slice the sponge cake horizontally into 2-3 even layers using a serrated knife.

    Ongeveer 5 min

    Tip van de kok: A long serrated knife works best for even cake layers. You can also use dental floss for a very clean cut.

15. 15

    Place one layer of sponge cake in the bottom of your chosen serving dish (a trifle bowl or a 20cm springform pan with removable sides works well).

    Ongeveer 1 min

    Tip van de kok: Choose a clear serving dish to showcase the beautiful layers of the Zuppa Inglese.

16. 16

    Drizzle generously with a portion of the cooled soaking syrup, ensuring the cake is well moistened but not soggy.

    Ongeveer 2 min

    Tip van de kok: Use a pastry brush or spoon to distribute the syrup evenly over the cake layer.

17. 17

    Spread an even layer of the chilled vanilla custard over the soaked sponge cake.

    Ongeveer 1 min

    Tip van de kok: Use an offset spatula for a smooth, professional-looking custard layer.

18. 18

    Repeat the layering process with the remaining sponge cake, soaking syrup, and custard, finishing with a final layer of custard on top.

    Ongeveer 3 min

    Tip van de kok: Ensure each cake layer is well-soaked before adding the custard for optimal flavor and moisture.

19. 19

    Cover the assembled Zuppa Inglese tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the cake to fully absorb the liquid.

    Ongeveer 3 uur

    Tip van de kok: Overnight chilling is highly recommended for the best flavor development and texture.