Recipe: Cassata Napoletana

recipelink.com Chat Room Recipe Swap - 2000-11-28
From: recipelink.com

Cassata Napoletana
Serving Size : 6

2 Round/Square Sponge Cake -- about 9" in diameter
1 Cup Cherry Preserves
1/2 Recipe Neapolitan Custard -- * recipe follows
Walnuts -- chopped
Whole Candied Cherries
Candied Fruit, Chopped -- optional

Carefully slice the sponge cake in half horizontally to make 4 thin layers. Place one layer on a serving plate and cover with half of the preserves. Set the second layer on top and spread thickly with Neapolitan Custard. Set the third layer on top and spread with the remaining preserves. Cover with the last layer, spread it with Neapolitan Custard and garnish with chopped walnuts, candied cherries and mixed candied fruit. Chill for at least 2 hours before serving.

recipelink.com Chat Room Recipe Swap - 2000-11-28
From: recipelink.com

Crema Napoletana (Neopolitan Custard)
Serving Size : 6

1/2 Cup Sugar
6 Egg Yolks
6 Tablespoons Flour
1 Quart Milk
1/4 Cup Orange Liqueur -- or apricot liqueur

Place the sugar in the top of a double boiler and add the egg yolks, one at a time, beating until creamy after each addition. Blend in the flour. Gradually add the milk, stirring constantly. Set over rapidly simmering water, add the liqueur and cook, stirring constantly, until thick. If desired, add whip with an eggbeater to give the custard a glossy finish. Pour into sherbet glasses and serve warm or chilled. Source: Unknown