ITALIAN TIPSY CAKE

 

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Ingredients

  • 1 3 layer spongecake, approximately 3/4 inch thick and 9 inch diameter
  • 1 cup rum
  • 2 cups fruit preserves
  • 4 cups vanilla or chocolate custard
  • 2 cups whipped cream
  • 1/2 cup assorted fruits

Directions

  • Place one layer of spongecake on large serving platter and sprinkle with 1/2 cup rum, spread it with one cup of your favorite fruit preserves.
  • Pour two cups of the custard over the preserves.
  • On this, place the second layer of spongecake and spread with same amount of preserves and custard (no rum).
  • Add the third layer of cake and impregnate with remaining rum.
  • Top with whipped cream and candied fruit.

Notes

This recipe we found in "Cooking with Flair" The Princess Cruises cook book.

Categories: Dessert 

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