I have had a request to see if I can make Italian Cream cake. The person described it as a cake with chocolate type pudding and vanilla type pudding, strawberries and coconut.
Has anyone ever heard of this before? Any recipes? I have found some recipes, but they have nuts in them. this person said a true italian cream cake does not have nuts.
I have NEVER heard of strawberries or chocolate pudding, in an Italian Cream Cake! Italian Cream Cake, is a dense cake made w/ buttermilk, beaten egg whites, coconut and nuts (I suppose you could leave the nuts out). It's usually frosted w/ a cream cheese icing. Now I am not Italian, but I've eaten it in many Italian restaurants, and it's all been pretty much the same. It happens to be one of my most favorite, if you need a good recipe, let me know.
The cake you described is exactly what she said she got when she went to a local bakery here...cream cheese frosting and everything. She said it wasn't what she used to get as an italian cream cake when she lived in new jersey.
Perhaps they called it something different in her region? Any idea on what kind of cake she is thinking of?
It's very possible, they may have called it Italian Cream - but it was their own version?! Who knows. Any Italians out there?!
cakesbyallison, I would love to have a really good authentic Italian Cream Cake recipe...would you share that with me as well?? Seems to be pretty popular, although I've never had one myself. I'm very new to this whole thing and will be starting the Wilton decorating classes myself next week. I do however want to make the cakes taste as good as they will hopefully look! 
By the way, I absolutely love this website, I can't believe how much talent and information there is!!
There's a recipe posted on here, that is the same as the one I use - the only difference, is where it states "marjarin" - I use butter. But everything else is the same. It's delicious and rich! Here's the link:
http://www.cakecentral.com/cake_recipe-646-12-Italian-Cream-Cake-II.html
I am from NJ and I am 1/2 Italian.. What this lady wants is actually just a layered cake. White cake (or yellow) with one filling layer of vanilla custard/pudding and one filling layer of chocolate custard/pudding The strawberries are probably put on the vanilla pudding. The coconut might be toasted and put around the outside of the cake. Some bakeries used toasted almonds on the outside. This cake is more than likely covered in whipped cream. If this is what she wants and you have questions.. PM me.
Hi!
I recently posted a recipe for an italian cake. I'm italian and this is what you would get if you ordered a cake here from an italian bakery. I separated the pastry cream in half and added melted chocolate. I did one layer yellow, and one layer chocolate pastry cream. I also added rum flavoring to the pastry cream. As for the strawberries and coconut.....where did she say they fit in? Are they for decorating the outside of the cake or are they part of the filling?
Zuppa Inglese Cake
Serves 10 to 12
This classic Italian cake, similar to the British trifle, was made by Martha
Stewart Living prep kitchen manager John Barricelli for Marthas mothers
birthday.
Unsalted butter, room temperature, for pans
9 large eggs, separated
1 1/2 cups sugar
1 teaspoon pure vanilla extract
Pinch of salt
1 1/2 cups cake flour, sifted
4 tablespoons unsalted butter, melted
1. Preheat oven to 350°. Butter two 9-by-2-inch cake pans; set aside. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
2. In the heatproof bowl of an electric mixer, combine egg yolks and 1 cup sugar. Place over saucepan of simmering water. Whisk constantly until sugar is dissolved and egg yolks are warm to the touch, 3 to 4 minutes. Test by rubbing between your fingers; egg yolks should feel smooth.
3. Transfer bowl to the electric mixer fitted with the whisk attachment. Add vanilla and salt. Beat on medium speed until pale and thick, 3 to 5 minutes. Transfer to a large clean bowl. Wash mixer bowl and whisk attachment, and dry well.
4. In the clean bowl of the electric mixer fitted with the whisk attachment, combine the egg whites and the remaining 1/2 cup sugar. Beat on high, until stiff glossy peaks form, about 3 minutes.
5. Using a rubber spatula, fold one-third of the beaten egg whites into the egg-yolk mixture. Gently, but thoroughly, fold in remaining egg whites. Gently fold in flour, then butter, mixing until just combined.
6. Divide batter evenly between prepared cake pans. Bake, rotating cakes halfway through, until a cake tester inserted in the center comes out clean, about 30 minutes. Invert onto wire racks, and let stand until completely cool.
7. Trim cakes tops. Cut each cake in half horizontally, creating 4 layers. Place one layer on a 9-inch cake round. Brush with simple syrup. Spread with half of the pastry cream. Top with second layer. Brush with simple syrup. Top with a 1/4-inch-thick layer of whipped cream, about 1 cup. Top with third cake layer. Brush with simple syrup. Spread with remaining pastry cream. Top with final cake layer. Brush with simple syrup. Coat entire cake with an even layer of whipped cream. Use remaining whipped cream to decorate, as desired.
Rum Simple Syrup
Makes about 1 1/2 cups
This syrup is used to flavor each layer of our classic zuppa inglese cake.
1 cup sugar
1 cup water
2 tablespoon light rum
1. In a medium saucepan, combine sugar and water over medium-high heat. Cook, stirring, until sugar is dissolved. Stop stirring, and bring to a boil. Reduce to a simmer, and cook for 5 minutes. Remove from heat, and add rum. Cool to room temperature. Will keep, refrigerated in an airtight container, for up to 1 month.
Pastry Cream
Makes about 2 1/2 cups
This rich custard graces each layer of our classic zuppa inglese cake.
2 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split lengthwise and scraped
Pinch of salt
4 large egg yolks
4 tablespoons cornstarch
2 tablespoons unsalted butter, cut into pieces
1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla-bean scrapings and pod, and salt. Place over medium heat, and bring to a simmer.
2. In a medium bowl, whisk together egg yolks, cornstarch, and the remaining 1/4 cup sugar. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Continue adding milk mixture, about 1/2 cup at a time, until it has all been added. Pour mixture back into saucepan, and cook, whisking constantly, until mixture returns to a simmer and thickens, about 2 minutes. Remove and discard the vanilla-bean pod.
3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter, and beat on medium until the butter melts and mixture cools, about 5 minutes. Remove bowl from mixer, and place a piece of plastic wrap directly on the surface of the pastry cream, this will prevent a skin from forming. Transfer to refrigerator until cold, at least 2 hours, and up to 2 days. Just before using, remove from refrigerator and return to mixer fitted with a paddle attachment, and beat until smooth, or whisk by hand until smooth.
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