A very valid point indeed. Does a woman need good cake or a nice pair of earrings on her birthday? Feeling guilty that her cake-making mamma was here during her birthday spoiling us, I decided we should make the cake she would’ve eaten and we will celebrate and sing to her here! Brilliant idea!
Torta alla Panna
Pan di Spagna ingredients:
12 inch round cake pan
3/4 cup sugar
1 cup flour
3 teaspoons baking powder
2 teaspoons vanilla extract
1 small box Jell-O instant vanilla pudding mix
1 pint whipping cream
container of strawberries
1 cup water
2 tablespoons sugar
1/4-1/2 cup of Rum or your favorite liqueur (use more or less depending on your taste.If you don’t like taste of alcohol, add orange juice or lemon juice to the sugar syrup)
Whipped Cream Directions:
Preheat the oven to 350 degrees. Line a 12-inch round cake pan with parchment paper (or 2 9-inch cake pans). Beat the eggs all at one time with the sugar on high speed until it is nice and frothy. Beat in the vanilla.
Sift the flour and baking powder.
Beat in the sifted flour on medium speed in small doses.
This is how the batter should look. Just delizoso!
Pour the batter into the lined cake pan. Teresa didn’t butter and flour it. She put it in dry.
Bake the Pan di Spagna for 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of the hand. Check the cake after the first 20 minutes to make sure it isn’t getting too brown. Every oven is different. If needed, lower the temperature to 325 for the rest of the baking time.
While the cake is baking, whisk together your pudding mix.
Let the cake cool completely.
Slice the cake carefully in half. Let boil one cup of water with 2 tablespoons sugar.
In a bottle add your liqueur and the sugar syrup (we used mandarinetto that Teresa made and brought from Italy. She recommends Rum very highly). Squirt the syrup on the bottom layer very well with 1/2 the bottle.
Spoon on the pudding around the bottom layer.
Spread out the pudding evenly with a spatula.
Carefully place the second layer on top.
Squirt on the other 1/2 bottle of syrup on the top of the cake.
Whip the cream until nice peaks form.
Start spreading the whipped cream around the top and sides of the cream.
We decorated the top with strawberries sliced in half.
Pipe the sides of the cake with more whipped cream.