Preparation

• For the sponge cake, follow the recipe indicated above, and if you prefer a gluten-free sponge cake, I propose this here

• Beat sugar and eggs for about 20 minutes, then add the sifted flour and bake at 350°F for about 20/25 minutes or according to your oven’s characteristics.

• First, pour the milk into a saucepan with the vanilla pod and start heating on the stove.

  In a bowl, put the slightly beaten egg yolks with the sugar and add the sifted flours, continuing to work.

  Thicken the mixture with a bit of hot milk and blend with a whisk.

  When the milk starts to boil, remove the vanilla pod and add the egg and flour mixture.

  Cook everything over moderate heat until you get a thick and creamy consistency, avoiding the formation of lumps.

  Then cover with cling film in contact and let it cool completely.

• Let’s prepare the syrup by putting the water in a small pot with the sugar and letting it all dissolve.

  At boiling point, turn off the heat and mix in the alchermes, allowing to cool…

  Now let’s start assembling the Roman soup cake!

• Cut the sponge cake into 3 disks of possibly equal thickness.

  Place the bottom of the cake on a plate or a rack with parchment paper…at least that’s what I did, and it worked well for me!

• Soak with the syrup made with sugar syrup and alchermes, being careful not to soak it too much otherwise it becomes a horrible mush!

  I use a spoon very homely, but if you prefer, use a kitchen brush!

  

• Now put a first layer of custard, then the second layer of sponge cake, soak again with alchermes, then put the third and final layer of sponge cake.

  I also soaked a bit the last layer (the first on top), as you can see from the photo; I think it needs this too!

• Prepare the Italian meringue by putting water and sugar on the stove at low flame, letting it all melt.

  In the meantime, start whipping the egg whites in a bowl, stopping 2/3 of the way through.

  When the syrup on the flame reaches 248°F (it must become viscous and make lots of bubbles), turn it off and add it in a thin stream to the not yet fully whipped egg whites.

  Finish whipping the egg whites and let them cool for a few minutes.

• Completely cover the Roman soup cake by putting the Italian meringue in a piping bag.

  I tried to do a good job and put a small nozzle for the edges and a larger fluted one for the top.

  

• At this point, you can use the caramelizer or put the Roman soup cake in the oven grill mode just for the minutes necessary for the Italian meringue to brown.

  
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• What to say about the Roman soup cake? It is a dessert I didn’t know, very very good, really rich in flavor and also very beautiful to look at… but maybe it’s because I made it myself, haha!

  I highly recommend it and heartily wish you

  enjoy your meal!

  Annalisa

  
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