Italian Love Cake

The roots of the popular cake and why it had been given this endearing name remain a mystery to this day. Perhaps it’s because as soon as you sink your teeth into a bit of “Italian Love Cake” it will literally be love at first bite.

Italian desserts are famous for being rich, flavorful and tasty and this luscious cake is no exception. It unites the slightly sweet taste and creamy texture of Ricotta cheese with a moist marble cake. Regardless of the diverse number of recipes available, the final result will be a gorgeous creation of yummy decadence; ideal for celebrating Valentine’s Day.

Cake Ingredients:-LRB-**)

1 Box of Fudge Marble Cake Mix

(Get cake and cake pan according to the instructions on the box)

Icing Ingredients:-LRB-**)

1 cup of Milk or Half and Half

1 (3.9 oz) pkg. Of Chocolate Instant Pudding

1 (8 oz) Container of Non-Dairy Whipped Cream; thawed

Cheese Mixture Ingredients:-LRB-**)

2 lbs of Ricotta cheese

1 cup of Granulated sugar

1 tsp. Vanilla extract

1 cup of Milk or Half and Half

Cake Directions:-LRB-**)

Preheat oven to 350 F.

Grease and flour a 13 x 9 x 2 inch or a skillet.

Get the cake mix, pour into prepared pan and set aside.

Combine Ricotta cheese, sugar and vanilla and blend until thoroughly blended and pour over cake batter.

When it bakes, the cake will rise over the mix and the cheese will settle to the bottom.

Bake 45-6o minutes or until a cake tester, inserted into the center, comes out clean.

Icing Instructions:-LRB-**)

Combine together chocolate pudding and whipped cream. Beat until creamy and thick.

Fold in half or milk and half and beat until smooth and firm.

Once cake was completely cooled, spread topping over cake.

Refrigerate 1 hour before serving.

Yield 12 parts.


Before serving, top your production with red sprinkles and cherries for extra color and decoration.

Happy Valentine’s Day!


The Best Italian Custard Cake

Learn to grasp the artwork of constructing a delicious Italian custatd cake. Also referred to as a ‘continental cake’ it’s a very conventional cake utilized by many Italian households. Not solely is it one of the scrumptious truffles you’ll ever style it’s so easy, versatile and low cost to make. Merely observe the recipe under and keep in mind that the important thing of baking is accuracy and precision. The top end result might be perfection.



5 eggs, room temperature

250g castor sugar

2 half tsps vanilla sugar

100g cornflour

100g plain flour

1 1/4tsps baking powder

75mls chilly water


1) Grease a 24cm springform tin and line with grease proof baking paper. Preheat oven to 190 levels celcius.

2) Separate the eggs right into a bowl. Beat egg whites till very stiff with 75mls of chilly water. Beat in castor sugar and vanilla sugar very quickly- don’t over beat. (In case you wouldn’t have vanilla sugar you’ll be able to merely exchange it with castor sugar). Mix in crushed egg yolks and beat till combination types a determine “eight”.

Three) Sift cornflour, plain flour and baking powder Three times. Gently fold flour combination into egg combination being cautious to not knock out the air.

Four) Gently unfold the batter into ready baking tin. Bake for 50 minutes till golden brown or a skewer inserted comes out clear. End up onto a wire rack to chill.

Lemon Custard:


500ml full cream milk

75g castor sugar

1 vanilla bean

1/Four cup marsala

Three egg yolks

40g cornflour

strips of peel from 1 lemon (use a potato peeler)

Chocolate Custard:


500ml full cream milk

75g castor sugar

1 vanilla bean

1/Four cup marsala

Three egg yolks

40g cornflour

Three-Four tbsp good high quality cocoa powder


1) Cut up vanilla pod vertically down the center and scrape out seeds. Put milk with half the sugar, vanilla seeds and pod, marsala and lemon peel in a big saucepan and produce to a boil.

2) In the meantime, whisk collectively egg yolks and remaining sugar. As soon as included, progressively add the cornflour to kind a paste.

Three) When milk has boiled take away from warmth and pour a little bit of the milk into the yolk paste, whisk to include. Including a small quantity in the beginning will stop lumps in your custard. Slowly proceed including till half of the milk is used.

Four) Carry the rest of the milk again to the boil and pour onto the yolk combination, then tip the whole thing again into the saucepan.

5) Cook dinner over a medium warmth stirring always with a picket spoon till the custard thickens. (At first it could look lumpy however dont panic. Maintain stirring over warmth and it’ll prepare dinner out)

6) As soon as the custard has thickened pour right into a heatproof bowl. Rapidly take away the lemon peel and vanilla pod, cowl with cling movie to forestall it from forming a pores and skin on prime. Be certain the cling movie touches custard so it will not steam and kind water droplets. Refrigerate till chilly.

7) As soon as the custard has cooled it’ll appear too onerous, nevertheless start beating it with an electrical mixer and it’ll come collectively till easy and silky. The consitency ought to be thick however not onerous. In case you discover the custard is a little bit bit too agency, add about 1 tablespoon of additional milk or extra if wanted, till it turns into thick and easy.

To make chocolate custard – Omit the lemon peel. Add the cocoa in the beginning of step three and stir to dissolve. Have a style and regulate it to how chocolatey you prefer it. Comply with on the remaining steps to creating the custard as above.

To assemble cake:

Use about 1/Three to half cup of liquer comparable to marsala, or sherry for every layer. For a non -alcoholic model use sweetened cooled coffee in its place. See be aware under.

As soon as the cake has cooled slice the cake horizontally to make two layers. You must have three discs of sponge. Place one disc of sponge onto a plate and moisten the sponge with chosen liquer or coffee. Unfold the lemon custard over the sponge and place the second layer on prime. Repeat the method with liquer or coffee combination and unfold over the chocolate custard. Prime with the third disc of sponge and canopy with cling movie. Refrigerate in a single day to set. Cake saved within the fridge for one or two days will enable flavours to enhance.

To embellish:


300ml thickened whipping cream

2 tsp sugar

2 tsp vanilla essence

Three/Four cup flaked roasted almonds or chopped hazelnuts

grated chocolate


1) Mix cream, vanilla and sugar right into a bowl and beat to a delicate peak.

2) Unfold cream evenly over the perimeters and prime of cake.

Three) Press or throw nuts onto the perimeters of the cake. Gather the fallen nuts and maintain repeating the method finally you’ll have a beautiful end result. Sprinkle prime with grated chocolate.

Notice- Any sort of your favorite liquer comparable to Tia Maria, Frangelico, Amaretto or Galliano might be a scrumptious variation to your cake. Even a mix of each liquer and coffee could be very good.

Whether or not or not it’s a birthday, christening or marriage ceremony, this scrumptious Italian custard cake is great used for a celebration. Let your creativeness run wild with adorning creations and concepts. Experiment with liquer flavour mixtures and custard flavours. One variation is to make use of orange rind as a substitute of lemon rind for the custard with a chocolate liquer, making a jaffa flavour. The flavour variations and mixtures are limitless.

It’s best served with a sizzling cup of espresso coffee, or a candy dessert wine. Take pleasure in!